明前龙井英语

Longjing shrimp is a famous dish in Hangzhou, Zhejiang province. It belongs to the Zhejiang cuisine -- Hangbang Cuisine. The dish is named after the selection of Longjing tea and shrimp before and after Tomb-sweeping Day.Tea has been prepared in ancient times. According to the Tang "Tea fu", tea is "zi rice vegetable essence, attack meat of shan Shan greasy".According to legend, in the late Qing Dynasty, Anhui chefs have been using "bird tongue", "eagle claws" and other tea to fry river shrimp.Fried shrimps with longjing teaThe gourmet Gao Yang mentioned in Food of The Past and The Present, "Weng Tonghe created a longjing shrimp, namely the Fried shrimp with Longjing tea of West Lake, which really matches the peng Fang fish."According to legend, hangzhou chefs, inspired by Su Dongpo's poem "Looking at the South of the Yangtze River", selected "green, fragrant, sweet and beautiful" longjing new tea and fresh river shrimp for cooking.Since 1920s, longjing shrimps have been popular in hangzhou people's families. In the 1930s, Changshu chefs included it in their recipes; In 1956, Longjing shrimp was listed among hangzhou's famous dishes. It was on the menu in Hangzhou hosted by Premier Zhou Enlai during US President Richard Nixon's visit to China in 1972.