Longjing Shrimp, known as "Longjing xia ren" in Chinese, is a famous dish from Hangzhou, Zhejiang Province. It is named after Longjing (Dragon Well) tea, one of China's most celebrated green teas, which is grown in the hills around Hangzhou. The dish combines fresh river shrimp with the fragrant tea leaves, creating a light, elegant, and uniquely aromatic flavor. It is said to have been created during the Qing Dynasty, when a chef in Hangzhou decided to use the region's famous tea to enhance the natural sweetness of the shrimp. The dish quickly became popular in local restaurants and is now a signature of Zhejiang cuisine, renowned for its refined simplicity.

Preparation Steps

1. Preparing the Shrimp: Fresh river shrimp are peeled, deveined, and washed. They are marinated with a little egg white, salt, and cornstarch to create a tender, velvety texture.

2. Preparing the Tea: Longjing tea leaves are steeped in hot water for a few minutes to release their fragrance and flavor.

3. Stir-Frying: The shrimp are quickly stir-fried in a wok with oil until they turn pink and just cooked. The tea leaves, along with a little of the tea liquid, are added to the wok, along with a small amount of cooking wine and salt.

4. Serving: The shrimp are served immediately, often garnished with the fragrant tea leaves.

Review and Appreciation

Longjing Shrimp is celebrated for its delicate, light, and clean flavor. The natural sweetness of the shrimp is enhanced by the subtle, slightly grassy, and floral aroma of the tea. The dish is visually elegant and embodies the refined cooking style of Zhejiang cuisine.