Speaking of drunken shrimps, this is the following picture in my mind: As soon as the lid is lifted, the smell of wine overflows, and some two shrimps who are not drunk jump to a new height, and the girls scream one after another. Although it looks terrible, there are also health tests, but the freshness and delicacy of drunken shrimp still fascinates everyone and cannot be resisted. This sense of evil is true and dark cuisine.

Put the clean live shrimps directly into the wine, let them get drunk slowly by the alcohol, and the shrimp meat is fully saturated with the sweetness and deliciousness of the wine and seasonings. At the moment of entrance, the fresh and tender live shrimp meat is sweet, and the wine and seasoning have already soaked every inch of shrimp meat. Bolder eaters, choose what is still moving. I, on the other hand, probably said three sorry sentences in my mind, and then it was almost empty.

Drunken shrimp is delicious, but why is it banned? Because the ingredients of this dish are not cooked, but its practice is close to raw food, it is easy for people to get sick because of parasites in seafood itself. Of course, sea shrimps are relatively safer than freshwater shrimps, and there is less chance of carrying parasites. But in fact, no matter what kind of shrimp, eating it raw may cause disease. Take liver fluke as an example, which is generally a freshwater parasite, but there are also some examples of parasites such as liver fluke found in Roche shrimp.

Drunk shrimp is made of river shrimp. Put live shrimp in wine, let it drink enough, and then you can eat it when you faint and dip in the sauce. It can still be eaten in Hangzhou and other places in China, and the one who dares to try this dish is definitely the king of eating goods. In fact, the choice of river shrimp ensures the meat quality. River shrimp generally lives in unpolluted water, and many people are worried that there are all kinds of bacteria in live shrimp if they don't eat drunken shrimp.