https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=White_Boiled_Shrimp 2026-10-23T10:42:23Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=White_Boiled_Shrimp&diff=2389&oldid=prev 2026-09-24T15:43:22Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=White Boiled Shrimp (白灼虾) - Chinese Food Wiki<br /> |keywords=White Boiled Shrimp,白灼虾,白灼蝦,Bai Zhuo Xia,Cantonese shrimp<br /> |description=White Boiled Shrimp (白灼虾) are Cantonese-style briefly poached shrimp served with a light soy-scallion or other dipping sauce.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = White Boiled Shrimp.jpg<br /> | caption = White Boiled Shrimp<br /> | alternate_name = Bai Zhuo Xia; plain boiled shrimp; Cantonese poached shrimp; 白灼蝦<br /> | pinyin = Bái zhuó xiā<br /> | type = Lightly poached shrimp with dipping sauce<br /> | course = Shared seafood / banquet starter<br /> | country = China<br /> | region = Cantonese and Guangdong home and restaurant cooking; Hong Kong seafood restaurants; Chinese banquet menus<br /> | other = Poached shrimp with soy-scallion dip — not breaded fried shrimp<br /> }}<br /> <br /> '''White Boiled Shrimp''' (Simplified Chinese: 白灼虾; Traditional Chinese: 白灼蝦; Pinyin: ''Bái zhuó xiā''; also Bai Zhuo Xia; Cantonese plain-poached shrimp) are fresh shrimp briefly cooked in seasoned boiling water or broth until just opaque, drained, and served with a dipping sauce such as soy sauce with scallion and ginger oil—or other light dips—so the sweet shrimp flavor stays clear. Soft claims that one chef invented &quot;white boiling&quot; (白灼) as a technique for all seafood are folk; the method is a Cantonese classic for shrimp and other delicate seafood. It is '''not''' breaded fried shrimp and '''not''' heavily sauced stir-fried shrimp.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Cantonese_cuisine Source]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Bright coral-pink shells or peeled meat; juicy snap; minimal seasoning on the shrimp itself; fragrant dip on the side.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Fresh shrimp; aromatics in the poaching water (ginger, scallion, wine in many house styles); soy-scallion or related dip. Overview only.<br /> <br /> == History and culture ==<br /> <br /> Cantonese banquet and seafood-restaurant staple emphasizing ingredient freshness. English menus say &quot;boiled shrimp,&quot; &quot;poached shrimp,&quot; or &quot;bai zhuo shrimp.&quot; See [[Guangdong Food]] and [[White Cut Chicken]].<br /> <br /> == Serving and variations ==<br /> <br /> Shared seafood plate. See [[Guangdong Food]], [[White Cut Chicken]], and [[Salt and Pepper Squid]].<br /> <br /> == See also ==<br /> <br /> * [[Guangdong Food]]<br /> * [[White Cut Chicken]]<br /> * [[Salt and Pepper Squid]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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