What are common mistakes when making Longjing Shrimp (Longjing Xia Ren / 龙井虾仁) — Advanced Version?

Using dried tea instead of rehydrated leaves — dried tea burns and turns bitter Overcooking shrimp — even 30 seconds too long ruins the crystalline texture Using large shrimp instead of small river shrimp — the dish requires tiny, sweet freshwater shrimp

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BV.66.0001 Beverage Terroir

Longjing Shrimp (Longjing Xia Ren / 龙井虾仁) — Advanced Version

Chinese — Zhejiang/hangzhou — Tea Cuisine

Longjing Shrimp (Longjing Xia Ren / 龙井虾仁) — Advanced Version

One of 207 entries · Land of Fish and Rice — Fuchsia Dunlop

I · Origin

Hangzhou, Zhejiang Province — West Lake culinary tradition

II · Description

The most celebrated dish of Hangzhou cuisine: freshwater river shrimp stir-fried with first-flush Longjing (Dragon Well) tea leaves. The shrimp must be crystal-clear, barely-cooked, and the tea leaves wilted to jewel-green perfection. A dish that requires extraordinary technique: velveting the shrimp to achieve the signature crystalline texture, and wok technique that does not discolour the tea.

III · The Thread

Japanese sakura ebi (cherry shrimp)
French crevettes au champagne (luxury shrimp preparation)
Italian gamberi al tè verde (tea-infused shrimp, modern)

IV · Flavour Context

The most delicate expression of Hangzhou cuisine: clean sweet shrimp, grassy fresh tea fragrance, barely-there seasoning — celebrates terroir of West Lake

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