Editor's note: The small article written by Brother Xiao on shrimp in Longjing has won my heart. In fact, we Suzhou people eat shrimp, almost a similar way of eating. It's just that Hangzhou people use Longjing, and we Suzhou people use Biluochun.
On the eleventh day of the eleventh day of the first month of the first month, idly flipping through the food list, I suddenly saw the Longjing shrimp "strip", Yu this year in the summer in the building outside the building and the banquet of the deceased people had ordered this dish, at that time tired of its taste is weak, and the heart even cried out several pity. Longjing shrimp is said to have been invented by the Guangxu Emperor Weng Tongyao, since he is an emperor, a model of a scholar, a leader of the Qingliu, eating is naturally very elegant, Gao Yang mentioned in "Ancient and Modern Food": "Weng Tong Jesus created a Longjing shrimp kernel, that is, the West Lake Longjing tea fried shrimp, really can match the Pengfang fish."
Pengfang fish is now difficult to eat, and Longjing shrimp can be called a solid hard dish from the perspective of ingredients. According to historical records, at the latest to Xianfeng, Tongzhi, the canal is still the main water source of Hangcheng, and among the many aquatic products of the canal, the shrimp production is the smallest, and the Longjing shrimp prefers to choose a large fresh river shrimp, peel the shrimp as an ingredient, not to mention that the festival is placed in the present, and it is not ordinary people who can often eat because of the canal shrimp, so its flesh is extremely tender, if it is not the method, often the shell is not peeled and the shrimp meat is rotten.
Taste the early years of Yangzhou famous chef Mo Youcai has the secret method of peeling shrimp, whether it is clever or not, empty people think. Longjing must also choose fresh, of which The Ming Dynasty is the best, followed by the rain. In terms of form, the flag gun is the best, the finch tongue is second, and the eagle claw is second. Taste some people to see the heart, the flavor is good, but the price of the heart is extremely high, the price of the better flag gun and the tongue is already the meat, and the situation is even heart.
Longjing shrimp are green and white after being cooked, slightly fragrant, and the appearance is moving. If the taste of the entrance is flat, it is really a tyrannical thing, dare not shout a pity to eat a single cloud: eat this dish, you must understand the form of the three products, the nobility to remove the fireworks, indifferent to the elegant; Erpin its shrimp meat, smooth and not hard, fresh and not greasy, tender and delicious; Sanpinqi Longjing, containing the atmosphere of lakes and mountains but not astringent, containing the spirit of grass and trees without suffering, especially Qinggan looking back on the day, suddenly felt ashamed, it was really humiliating jia cuisine and great scenery.