Longjing Shrimp
Overview
Longjing Shrimp, also known as Dragon Well Shrimp, is a celebrated dish from the Zhejiang culinary tradition, particularly associated with Hangzhou cuisine. This distinctive preparation combines fresh river shrimp with the renowned Longjing tea leaves, creating a dish that is prized for its delicate balance of flavors, aromatic qualities, and visual appeal. The dish exemplifies the sophisticated integration of tea culture into Chinese gastronomy, reflecting the region's rich culinary heritage and innovative approach to combining seemingly disparate ingredients.
History
Origins and Development
The practice of using tea leaves in stir-fried dishes dates back to the late Qing Dynasty, when chefs in Anhui province began using "Spar Tongue" and "Eagle Claw" tea varieties to stir-fry river shrimp.
According to food historian Gao Yang in his work "Ancient and Modern Food Matters," "Wong Tung-cho (Wentonghe) created a dish called Longjing Shrimp, which involves stir-frying shrimp with West Lake Longjing tea leaves, truly comparable to the famous Pengfang Yu (fish dish)."
By the 1920s, Longjing Shrimp had become popular among household kitchens in Hangzhou. During the 1930s, chefs from Changshu incorporated this dish into their culinary repertoire. Notably, in 1972, during U.S. President Richard Nixon's historic visit to China, Premier Zhou Enzhou hosted a banquet in Hangzhou that featured Longjing Shrimp on the menu, bringing international attention to this distinctive regional specialty.
Legendary Origins
Several legends surround the creation of Longjing Shrimp. One popular account involves the Qianlong Emperor's incognito tour of the region. While visiting a tea farmer's home in Hangzhou, the emperor tasted a cup of freshly brewed Longjing tea and found it exceptionally fragrant and delicious. Without anyone noticing, he secretly pocketed some tea leaves. Later, while dining at a local restaurant, he requested that the leaves be used to brew his tea.
The restaurant staff noticed a glimpse of the dragon robe beneath the emperor's outer clothing and alerted the owner. The proprietor, who was preparing shrimp at the time, in his excitement, mistakenly added the tea leaves to the pan instead of chopped green onions. To everyone's surprise, the resulting tea-infused shrimp dish possessed an elegant color and unique flavor that impressed the emperor, who nodded in approval. Following this incident, the dish became established as a celebrated Hangzhou specialty that has been passed down through generations.
Another version of the story claims that when the Qianlong Emperor was touring southern China during the Qingming Festival, he visited the West Lake Longjing tea gardens. Tea farmers presented him with new tea leaves, which he brought back to his residence. His imperial chef then incorporated these leaves into the preparation of "Jade White Shrimp," creating the now-famous dish.
A third legend suggests that Hangzhou chefs were inspired by a line from a poem by Su Dongpo (Su Shi): "Let us try the new tea with the new fire, while we are still young." They selected "green in color, fragrant in aroma, sweet in taste, and beautiful in form" pre-Qingming Longjing tea leaves combined with fresh river shrimp to create this delicacy.
Key Information
| Aspect | Details |
|---|---|
| Cuisine | Zhejiang cuisine (浙菜, Zhe cai) |
| Region of Origin | Hangzhou, Zhejiang Province |
| Main Ingredients | Fresh river shrimp, Longjing tea leaves |
| Flavor Profile | Delicate, fragrant, umami-rich |
| Cooking Method | Stir-frying |
| Signature Characteristics | White shrimp with green tea leaves, balanced tea and shrimp flavors |
| Cultural Significance | Represents the integration of tea culture into Chinese cuisine |
Cultural Significance
Longjing Shrimp holds a special place in Chinese culinary culture as a prime example of how tea, a cornerstone of Chinese tradition, can be incorporated into sophisticated cooking. The dish reflects the philosophical principle of balancing flavors and textures that is central to Chinese gastronomy.
The international recognition of Longjing Shrimp has helped promote Chinese cuisine globally. CNN Travel has featured the dish, documenting its preparation process to showcase the distinctive characteristics of Hangzhou cuisine to a worldwide audience. This exposure has contributed to the dish's status as an ambassador of Chinese culinary arts.
Modern Status
Today, Longjing Shrimp remains a staple of Hangzhou's restaurant scene and continues to be featured on menus at high-end establishments throughout China. The dish has received numerous accolades, including being named one of the 36 famous Hangzhou dishes in 1956 and one of Zhejiang's Top 10 Classic Dishes in 2018.
Contemporary variations of the dish have emerged, with some chefs experimenting with different tea varieties or preparation techniques while maintaining the core concept of combining shrimp with tea leaves. However, traditional recipes continue to be valued for their authentic representation of this culinary heritage.
Preparation
Ingredients
- Fresh river shrimp: 1000g (approximately 120 shrimp per 500g)
- Longjing new tea: 1g
- Egg white: 1
- MSG: 2.5g
- Shaoxing wine: 15g
- Salt: 3g
- Wet starch: 40g
- Lard: 1000g
Preparation Method
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Devein the shrimp, leaving the tails intact. Place the shrimp in a bamboo basket and rinse in cold water, gently stirring with chopsticks. Repeat this process three times to achieve a snow-white appearance. Place the cleaned shrimp in a bowl, add salt and egg white, and stir until sticky. Add wet starch and MSG, mix well, and let stand for 1 hour to allow the flavors to penetrate.
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Place tea leaves in a teacup, add 50g of boiling water (do not cover), and steep for 1 minute. Drain 40g of the tea infusion, keeping both the leaves and remaining liquid for later use.
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Heat a wok over medium heat, swirl with oil, then add lard. Heat to 140°F (60°C), add the shrimp, and quickly separate with chopsticks. Stir-fry for about 15 seconds, then immediately transfer to a colander to drain excess oil.
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Briefly sauté scallions in the wok, return the shrimp to the pan, add the tea leaves with their infusion, splash with Shaoxing wine, and stir-fry over medium heat for a moment before serving.
Key Techniques
- Use only fresh river shrimp for optimal texture and flavor.
- Longjing tea should be steeped at 80°C (176°F) for exactly two minutes. Using boiling water or over-steeping will result in a diminished aroma and flavor in the final dish.
Nutritional Value
Longjing Shrimp offers both nutritional and potential health benefits. The shrimp contains taurine and magnesium, which help protect the cardiovascular system by reducing cholesterol levels and preventing arteriosclerosis. They also help expand coronary arteries, potentially preventing hypertension and myocardial infarction. The shrimp's soft texture makes it easily digestible, while its rich content of potassium, iodine, phosphorus, and vitamin A makes it an excellent nutritional food for those recovering from illness.
Longjing tea contains amino acids, catechins, chlorophyll, and vitamin C, offering benefits such as promoting saliva secretion, quenching thirst, lowering blood pressure, inhibiting platelet aggregation, and providing antibacterial, anti-allergenic, and antioxidant effects. The fluoride in tea also enhances teeth's resistance to acid and cavities.
References
- Lin, H. Y. (2015). The Culinary Arts of Hangzhou: History and Techniques. Zhejiang University Press.
- Wang, J. (2018). Tea and Cuisine in China: A Cultural History. Shanghai People's Publishing House.
- Chen, L. (2020). Traditional Chinese Cuisine: Regional Specialties and Their Stories. China Light Industry Press.
- Zhang, W. (2017). Qing Dynasty Imperial Banquets and Their Legacy. Beijing Publishing Group.
- Liu, M. (2019). The Encyclopedia of Chinese Ingredients and Cooking Methods. China Agriculture Press.