Longjing Xiaren (龙井虾仁, Longjing Tea Shrimp) is a quite famous dish of Hangzhou. Known easily from its name, its ingredients include fresh shrimps from local waters and Longjing green tea picked around Qingming Festival. The whole dish looks fresh and tasteful. The first restaurant serving this dish in Hangzhou is Tianwaitian restaurant. |
Legendarily speaking, the creator of this dish was possibly inspired vividly by Su Dongpo’s rhythmical prose. When Su Dongpo acted as the governor of Mi Zhou, today’s Zhucheng of Shandong province, he wrote a prose named Wang Jiangnan (望江南, View Jiangnan) . Through this prose, many people imagined a lot. In 1956, it was taken into the list of 36 Hangzhou cuisines. In 1972, Premier Zhou Enali gave a banquet in Hangzhou to greet President Nixon of U.S.A. On the menu, there was Longjing Xiaren.
Longjing Xiaren - Shrimps Cooked With Dragon Well Green Tea
Fresh shrimp (peeled), Longjing tea, aged vinegar.
Two glasses, one for vinegar, one for tea (While you enjoy the shrimp, you can also small the fragrance of the tea as well as vinegar.
1. Marinate the shrimp with a bit salt for about an hour
2. Rinse the shrimp in cold water for 2 hours. Let it run in the type water.
3. Drain it well. Pat dry the shrimp and add some cornstarch. Then let it aside.
4. Sip the Longjing tea with in the water (75 degree)
Step1: Boil some water, blanch the shrimp very quickly. Then drain it.
Step2: Wash the wok. Put some oil and pass the shrimp through the oil very quickly. Drain again.
Step3: Make the sauce- Pour the tea into the wok, add some salt, pepper, one drop of rice wine and sesame oil and cornstarch with water mixture to thicken the sauce.
Step4: Put back the shrimp into the wok. Give it a little stir and bring out the shrimp to the serving dish.
Step5: Sprinkle the tea leaves on top. Put the two glass containing tea and vinegar beside the dish.
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