Longjing Shrimp

Longjing shrimp pairs fresh river shrimp with the tender new buds of spring Longjing tea, the shrimp white and crisp against green leaves, tea fragrance meeting sweetness.

The dish gained fame in Hangzhou restaurants in the early twentieth century, ingeniously cooking with the celebrated local tea—an emblem of Hangzhou's tea-and-seafood cuisine.

Eaten hot to catch the gentle balance of tea aroma and shrimp, it suits the light Hangzhou table.

It calls for the season's new Longjing and a quick, hot stir-fry to keep the shrimp crisp and the tea note light.