Longjing Shrimp is a Zhejiang dish, which is a famous traditional dish in Hangzhou, Zhejiang Province, China. Longjing shrimp is a combination of tea and shrimp, which is fresh, tender and smooth as a whole. Shrimp is white and tender, with fragrant buds and leaves and elegant color. There is tea in the shrimp and fresh shrimp in the tea. Appetize after eating, with endless aftertaste. September 18 Longjing Shrimp was rated as one of the top ten classic dishes in Zhejiang Province.

Longjing Shrimp History At the end of the Qing Dynasty, Anhui chefs were already frying shrimps with tea leaves such as Que Tongue and Eagle Claw.

Gourmet Levin once mentioned in "Food in Ancient and Modern Times": "Weng Tonghe created the West Lake Longjing tea lobster, which really matches the fish in Peng Fang."

In the 1920s, Longjing shrimp was popular in Hangzhou.

In 1930s, Changshu chefs included Longjing shrimp in their recipes.

1972, US President Nixon visited China and hosted a banquet in Hangzhou. Longjing shrimp is on the menu.

According to legend, the story of Longjing Shrimp is that Emperor Qianlong made a private visit incognito and drank a cup of newly-made Longjing tea in Hangzhou Tea Farm, which was deeply fragrant and delicious. He took some tea secretly and left when people were unprepared. Later, he ate in a restaurant in the city and asked the clerk to make tea with it. The clerk saw a corner of the dragon robe exposed and quickly told the owner.

The shopkeeper was cooking shrimp, and in a panic, he spilled the tea in the clerk's hand as chopped green onion into the pot. Unexpectedly, this tea shrimp is elegant in color and unique in taste. It's delicious. Nod your head. Since then, this dish has become a famous dish in Hangzhou and has been passed down to this day.