Jiangnan/Shanghai — the drunken preparation tradition applies to crabs, shrimp, and small river fish; the river shrimp version is the most prized
Zui xia: live fresh-water prawns submerged in Shaoxing wine, soy, aromatics, and spices — marinated raw for 15–20 minutes until the alcohol stuns them. Served immediately, still alive and moving, as a Shanghainese raw seafood luxury. The prawns are never cooked — the wine 'cooks' them via the alcohol's protein-denaturing effect. A seasonal speciality of Taihu Lake shrimp.
Sweet live prawn, fragrant Shaoxing wine, cold and lively — a uniquely Jiangnan luxury that requires complete freshness
{"The prawns must be live — once dead, they must not be used for this preparation","Shaoxing Huadiao wine is the essential soaking liquid — cooking wine is not appropriate","Marinating time: 15–20 minutes maximum — longer and the alcohol becomes overwhelming","Serve immediately on ice — the prawns slow down in cold but remain briefly alive"}
{"The classic Shanghainese version uses tiny river shrimp from Taihu Lake — the sweetness is incomparable","Add a few drops of light soy and a pinch of sugar to balance the wine's acidity","This dish is best experienced in a restaurant with a live tank — do not attempt with non-live prawns"}
{"Using dead prawns — major food safety risk with raw preparation","Over-marinating — the raw flesh becomes unpleasantly alcoholic and semi-cooked by the wine","Using inferior Shaoxing — the wine is the primary flavour; quality is essential"}
Land of Fish and Rice — Fuchsia Dunlop