Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:41:13Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:41, 23 September 2026
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	{{#seo:		{{#seo:
	\|title=Longjing Shrimp (龙井虾仁) - Chinese Food Wiki		\|title=Longjing Shrimp (龙井虾仁) - Chinese Food Wiki
	\|keywords=Longjing Shrimp,龙井虾仁,Zhejiang Food,Hangzhou,~~DongPo~~		\|keywords=Longjing Shrimp,龙井虾仁,Zhejiang Food,Hangzhou,Dragon Well
	\|description=Longjing Shrimp is a Hangzhou ~~dish~~ of river shrimp ~~quickly~~ stir-fried with Longjing tea leaves.		\|description=Longjing Shrimp (龙井虾仁) is a Hangzhou Zhejiang classic of river shrimp stir-fried with Longjing tea leaves — light, fragrant, and distinct from heavily sauced shrimp dishes.
	}}		}}

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	\| image = Longjing Shrimp.jpg		\| image = Longjing Shrimp.jpg
	\| caption = Longjing Shrimp		\| caption = Longjing Shrimp
	\| alternate_name = Dragon Well shrimp; Hangzhou shrimp with Longjing tea		\| alternate_name = Dragon Well shrimp; Longjing prawns; Hangzhou shrimp with Longjing tea
	\| pinyin = Lóngjǐng xiārén		\| pinyin = Lóngjǐng xiārén
	\| type = Stir-fried shrimp		\| type = Stir-fried shrimp
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	}}		}}

	'''Longjing Shrimp''' (Simplified Chinese: 龙井虾仁; Traditional Chinese: 龍井蝦仁; Pinyin: ''Lóngjǐng xiārén'') is a Hangzhou (Zhejiang) specialty of fresh river shrimp ~~stir-fried~~ with Longjing (Dragon Well) tea leaves so the seafood picks up a delicate tea aroma—an emblem of lakeside Hangzhou cuisine on [[Zhejiang Food]].		'''Longjing Shrimp''' (Simplified Chinese: 龙井虾仁; Traditional Chinese: 龍井蝦仁; Pinyin: ''Lóngjǐng xiārén''), also called Longjing prawns or Dragon Well shrimp, is a Hangzhou (Zhejiang) specialty of fresh river shrimp quickly cooked with Longjing (Dragon Well) tea leaves so the seafood picks up a delicate tea aroma—an emblem of lakeside Hangzhou cuisine on [[Zhejiang Food]].<ref name="wp">[https://en.wikipedia.org/wiki/Longjing_prawns English Wikipedia: Longjing prawns]</ref><ref name="ezj">[https://www.ezhejiang.gov.cn/2016-08/01/c_558147.htm Zhejiang English portal: shelled shrimps with Dragon Well tea]</ref>

	== Characteristics ==		== Characteristics ==

	~~Shrimp should stay tender~~ and ~~white~~-green ~~tinged from~~ tea~~; seasoning~~ is light so tea fragrance shows. It is ~~refined~~ rather than heavily sauced.		The plate is prized for a white-and-green look: jade-white shrimp beside emerald tea buds. Seasoning is light so tea fragrance shows; soft texture cue: shrimp stay tender and springy, not overcooked rubber. Soft craft cue: many classic restaurant methods velvet shrimp with egg white and starch, briefly oil-poach or flash-fry, then toss with tea infusion, leaves, and a splash of Shaoxing wine.<ref name="wp"></ref> Soft tea cue: Hangzhou writing often prefers early-spring Longjing (Mingqian soft note) for aroma and color; tea quality is part of the dish identity, not garnish only.<ref name="ezj"></ref> Soft aroma cue: finished plates smell of fresh tea first, then sweet shrimp—not of thick brown gravy. Soft mouthfeel cue: sauce should barely glaze rather than pool; the dish reads as fragrant and clean, not sweet-sour sticky. Keep distinct from heavily sauced Cantonese or Sichuan shrimp stir-fries and from deep-fried salt-and-pepper shrimp.

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Fresh shrimp, Longjing tea leaves (and ~~sometimes~~ tea infusion), egg white or starch for velvet coating, oil, light salt or wine. ~~Tea quality matters to~~ the dish identity.		Fresh river shrimp; Longjing tea leaves and often a tea infusion; egg white or starch for velvet coating; oil; light salt or wine. Soft craft overview: tea and shrimp meet only at the end over high heat so leaves stay green and shrimp stay white—overview only, not a recipe. Soft geography cue: West Lake / Qiantang river shrimp supply and nearby Longjing tea gardens underpin the Hangzhou framing. Related Zhejiang signatures include [[West Lake Vinegar Fish]], [[DongPo Stewed Pork]], and [[Beggar’s Chicken]]. Soft home-kitchen note: outside Hangzhou, cooks may substitute other green teas, but the dish name still points to Dragon Well identity.

	== History and culture ==		== History and culture ==

	A Hangzhou banquet ~~and restaurant classic grouped with~~ [[~~West Lake Vinegar Fish~~]], [~~[DongPo Stewed Pork~~]~~], and~~ [~~[Beggar’s Chicken]~~] as Zhejiang signatures.		Grouped with other Hangzhou banquet classics on [[Zhejiang Food]]. Soft disputed origin: a popular Qianlong-era folk tale claims the emperor's leftover Longjing leaves were accidentally tossed into a shrimp wok at a Hangzhou restaurant; local food-history essays instead credit early twentieth-century cooks at Hangzhou's Tianwaitian restaurant (Wu Lizhang / "Amao" family tellings) with deliberately stir-frying fresh tea and river shrimp near the tea gardens—treat imperial accident stories as '''folk / disputed''' and the restaurant craft account as a competing soft local narrative.<ref name="zjgov">[http://fad.zj.gov.cn/art/2022/12/1/art_1229705733_58899938.html Zhejiang culture page: shrimp with Longjing tea leaves]</ref><ref name="qxzh">[http://www.qxzh.zj.cn/art/2023/3/22/art_1229721749_58920702.html Hangzhou food-history essay on Longjing shrimp origins (checklist)]</ref> Soft landmark note: West Lake restaurants such as Louwailou are frequently named in English summaries as well-known servers of the dish—cultural landmark framing, not a shop advertisement.<ref name="wp"></ref> Soft modern recognition: Zhejiang classic-dish lists have highlighted the plate among provincial signatures. Soft poetic aside: some culture pages link the tea-and-shrimp idea to Su Dongpo imagery; keep that soft inspiration, not hard inventorship. Soft tea culture link: Longjing itself is a Famous Tea associated with West Lake hills, so the dish doubles as a edible postcard of Hangzhou landscape for travelers.

	== Serving and variations ==		== Serving and variations ==

	Banquet or restaurant main. See [[Zhejiang Food]], [[DongPo Stewed Pork]], and [[West Lake Vinegar Fish]].		Banquet or restaurant main, often shared. Soft variation: more tea leaves vs subtler infusion-only finishes; spring Mingqian tea vs later harvests; river shrimp vs substitute prawns outside Hangzhou. Soft pairing: light rice wine and other Hangzhou dishes such as [[West Lake Vinegar Fish]] or [[DongPo Stewed Pork]]. Soft travel cue: lakeside menus often present it as a must-order Hangzhou specialty—cultural framing, not advertising. See [[Zhejiang Food]], [[DongPo Stewed Pork]], and [[West Lake Vinegar Fish]].

	== See also ==		== See also ==
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	* [[Beggar’s Chicken]]		* [[Beggar’s Chicken]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

			== References ==
			{{Reflist}}

Admin: [CFWK] create Longjing Shrimp (Round10 P3 dish)

2026-09-22T08:52:48Z

[CFWK] create Longjing Shrimp (Round10 P3 dish)

New page

{{#seo:
|title=Longjing Shrimp (龙井虾仁) - Chinese Food Wiki
|keywords=Longjing Shrimp,龙井虾仁,Zhejiang Food,Hangzhou,DongPo
|description=Longjing Shrimp is a Hangzhou dish of river shrimp quickly stir-fried with Longjing tea leaves.
}}

{{Infobox chinese food
| image = Longjing Shrimp.jpg
| caption = Longjing Shrimp
| alternate_name = Dragon Well shrimp; Hangzhou shrimp with Longjing tea
| pinyin = Lóngjǐng xiārén
| type = Stir-fried shrimp
| course = Main / banquet
| country = China
| region = Zhejiang (Hangzhou)
| other = Hangzhou classic of shrimp stir-fried with Longjing tea
}}

'''Longjing Shrimp''' (Simplified Chinese: 龙井虾仁; Traditional Chinese: 龍井蝦仁; Pinyin: ''Lóngjǐng xiārén'') is a Hangzhou (Zhejiang) specialty of fresh river shrimp stir-fried with Longjing (Dragon Well) tea leaves so the seafood picks up a delicate tea aroma—an emblem of lakeside Hangzhou cuisine on [[Zhejiang Food]].

== Characteristics ==

Shrimp should stay tender and white-green tinged from tea; seasoning is light so tea fragrance shows. It is refined rather than heavily sauced.

== Ingredients (overview) ==

Fresh shrimp, Longjing tea leaves (and sometimes tea infusion), egg white or starch for velvet coating, oil, light salt or wine. Tea quality matters to the dish identity.

== History and culture ==

A Hangzhou banquet and restaurant classic grouped with [[West Lake Vinegar Fish]], [[DongPo Stewed Pork]], and [[Beggar’s Chicken]] as Zhejiang signatures.

== Serving and variations ==

Banquet or restaurant main. See [[Zhejiang Food]], [[DongPo Stewed Pork]], and [[West Lake Vinegar Fish]].

== See also ==

* [[Zhejiang Food]]
* [[DongPo Stewed Pork]]
* [[West Lake Vinegar Fish]]
* [[Beggar’s Chicken]]
* [[List of dishes (A-Z)]]

Longjing Shrimp - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Longjing Shrimp (Round10 P3 dish)