Longjing Tea Shrimp

A Hangzhou dish formalized in the Republican era (early 20th c.), generally credited to Hangzhou chef Wu Lichang of the Tianwaitian restaurant, who substituted fresh Longjing leaves for the scallions in plain stir-fried shrimp; the Qing-era Qianlong account is a popular legend rather than documented history, depending on two local resources: Longjing green tea from the hills west of West Lake, and small river shrimp from the lake itself. Tradition pairs the dish with first-flush Longjing picked before Qingming (early April) — the most expensive grade, but small quantities work on a small dish.

A Qing-era Hangzhou dish built on two local resources: pre-Qingming first-flush Longjing from the hills west of West Lake, and small river shrimp from the lake itself. Velveted in egg-white-starch, fried under 130°C — high heat turns the volatiles bitter in seconds.

Pale-pink river shrimp, peeled small and tender, scattered with whole green Longjing tea leaves. The dish looks almost colorless — no soy, no sugar, no chili. Taste is the shrimp's own sweetness with the tea's grassy, slightly nutty top note. Tea leaves go in the mouth too; chew them. Served small, as a delicate course, not a centerpiece.

Shrimp are velveted briefly in egg white and starch then flash-fried at low oil temp (under 130°C) so they barely color and stay translucent. The tea is brewed quickly — first infusion only, 30 seconds — and the leaves plus a splash of the tea water go into the wok last. High heat or long cooking destroys the volatile aromatics; the dish goes from delicate to bitter in seconds.