TAIPEI (Taiwan News) — Taipei’s Yen Chinese Restaurant has introduced its first personal set menu and an a la carte menu featuring crabs to celebrate autumn.
The "Personal Mushroom and Autumn Crab Set” features six seafood dishes and steamed hairy crab. Fresh, seasonal mushrooms are also incorporated, offering a unique and flavorful dining experience.
Innovative a la carte crab dishes offer visitors unrestricted ways to enjoy crabs. Highlights include clay-pot chicken broth with crab and morels, steamed mud crab with Huadiao wine, and a variety of other crab-based delicacies.
A la carte dishes
- Steamed mud crab with Huadiao egg sauce

Mud crab is steamed with Chinese Huadiao wine. Free-range eggs enhance its natural sweetness, offering a balance of flavors and aromas.
Huadiao wine is a refined version of Chinese rice wine Shaoxing wine, primarily brewed from glutinous rice and wheat. Compared to Shaoxing wine, Huadiao wine is made with higher quality rice, glutinous rice, and wheat, according to myfeel.
The longer aging process allows the flavors to develop, resulting in a richer, more nuanced taste. This makes Huadiao wine an excellent choice for elevating dishes.
- Cheese-baked baby cabbage with pumpkin, king crab

The dish combines spicy baby cabbage with pumpkin puree. It is topped with steamed king crab and melted cheese.
The personal set starts with a selection of appetizers, including the "Mini Wagyu mushroom burger," "Deep-fried salt and pepper white beech mushroom," "Sauteed oyster mushroom with Chuichow-style chili sauce," and "Pan-fried squid paste crab cake." The main course features a rich pumpkin soup topped with Matsuba crab claw and caviar.
Diners can choose between "Pan-fried veal with morel sauce" or “Pan-fried spotted garoupa with morel sauce.” The “Spicy wok-fried champignon, sweet peas with Chinese Toona sauce” features a house blend of pepper and chili oil.
The “Black truffle fried rice with wild fungus, soft shell crab” concludes the set. It combines autumn crab and mushrooms with black truffle sauce and fragrant rice, topped with crispy soft-shell crab to be enjoyed with white truffle salt on the side.
For dessert, guests can indulge in Yen's classic "Roselle flower white fungus sweet soup / Custard bun with egg yolk." Roselle sweet soup is balanced with rock sugar, sour plum, and lemon, while a unique mushroom-shaped custard bun offers a delightful and traditional end to the meal.