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Longjing prawns, also known as shrimp stir-fried with Dragon Well tea, is a specialty of Hangzhou City, Zhejiang Province, produced using the meat of live river prawns coated with egg white[1] and moistened starch, fried in lard at a medium-low temperature for 15 seconds, removed from the oil and drained when jade-white in colour, and then quickly stir-fried over extreme heat with boiling water infused with Longjing tea, tea leaves and Shaoxing wine. This dish consists primarily of white and green colours; the colours are elegant and the flavour is light and fragrant. According to legend it arose when the Qianlong Emperor of the Qing dynasty visited southern China.[2] Hangzhou's famous Louwailou restaurant is a well-known producer of Longjing prawns.
| Longjing prawns | |||||||
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| Traditional Chinese | 龍井蝦仁 | ||||||
| Simplified Chinese | 龙井虾仁 | ||||||
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See also
editReferences
edit- ^ Liaw, Adam (12 December 2018). "Longjing prawns". SBS Food. Retrieved 15 February 2024.
- ^ "The Grandeur of the Qing | Asia for Educators". afe.easia.columbia.edu. Retrieved 26 July 2024.
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