A Little Culture: Where Longjing Shrimp Comes From
Longjing shrimp (龙井虾仁, Lóngjǐng xiárén) is one of the most celebrated dishes from Hangzhou, the capital of Zhejiang province in eastern China. Named after the famous Longjing (Dragon Well) green tea grown in the hills around West Lake, this dish perfectly embodies the harmony between tea culture and Chinese culinary arts.
The dish emerged in the early 20th century and quickly became a symbol of Hangzhou cuisine. It’s said to have been inspired by the region’s two greatest treasures: the fresh river shrimp from West Lake and the world-renowned Longjing tea. Today, you’ll find it on menus throughout Hangzhou, especially in restaurants near West Lake, and it’s considered a must-try for visitors to the city.
What makes Longjing shrimp special is its delicate flavor profile—the sweetness of fresh shrimp, the subtle aroma of green tea, and a light, clean finish. Unlike heavy stir-fries, this dish is all about freshness and restraint. Making it at home is a wonderful way to experience how tea can elevate a simple ingredient into something elegant and memorable.
Classic Longjing Shrimp
This is the traditional recipe you’d find in Hangzhou restaurants: quick-cooked shrimp with a light coating, infused with the delicate fragrance of Longjing tea.
Makes: 2–3 servings
Time: ~20 minutes active
Ingredients
- 300g (about 10 oz) fresh river shrimp or large shrimp, peeled and deveined (tails removed)
- 2 teaspoons premium Longjing (Dragon Well) green tea leaves
- 1 egg white, lightly beaten
- 1 tablespoon cornstarch (plus 1 teaspoon for slurry)
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- ½ teaspoon salt (plus a pinch for the shrimp)
- ¼ teaspoon white pepper
- 2–3 slices fresh ginger
- 1–2 scallions, white parts only, sliced
- 2 tablespoons neutral oil (vegetable or canola)
- ½ cup chicken or vegetable stock (or water)
Optional: a few drops of sesame oil for finishing
Steps
Prepare the shrimp. Rinse the shrimp under cold water and pat very dry with paper towels. Place in a bowl and add a pinch of salt, the egg white, 1 tablespoon cornstarch, Shaoxing wine, and white pepper. Mix well by hand, stirring in one direction until the shrimp feel slightly sticky. Let marinate for 10–15 minutes in the fridge.
Brew the tea. Put the Longjing tea leaves in a small heatproof cup or gaiwan. Pour about ¼ cup of hot water (around 80°C / 175°F—don’t use boiling water or it will make the tea bitter). Steep for 1–2 minutes. Strain, reserving both the tea liquid and the leaves separately. You’ll use the liquid in the sauce and the leaves at the end.
Prepare the sauce. In a small bowl, mix the tea liquid with the stock, ½ teaspoon salt, and 1 teaspoon cornstarch. Stir until the cornstarch is dissolved. Set aside.
Stir-fry the shrimp. Heat a wok or large skillet over high heat until smoking. Add the oil and swirl to coat. Add the ginger slices and scallion whites, stir-fry for 10 seconds until fragrant. Add the marinated shrimp in a single layer. Let them sit for 20 seconds without stirring, then quickly stir-fry for 1–2 minutes until the shrimp turn pink and opaque. Don’t overcook—they should be tender and bouncy.
Add the sauce. Give the sauce mixture a quick stir (cornstarch settles), then pour it into the wok. Stir-fry rapidly for 30 seconds—the sauce will thicken and coat the shrimp lightly.
Finish with tea leaves. Add the steeped Longjing tea leaves to the wok. Toss everything together for another 10–15 seconds until the leaves are evenly distributed. If using, add a few drops of sesame oil and give one final toss.
Serve. Transfer to a serving plate immediately. Serve hot with steamed rice. The dish is best enjoyed right away while the shrimp are tender and the tea aroma is fresh.
Tips:
- Fresh shrimp make a big difference—if possible, buy live river shrimp from an Asian market.
- Don’t skip the marinating step; it gives the shrimp their characteristic bouncy texture.
- Use good-quality Longjing tea—the aroma is the star of this dish.
- Work quickly once you start stir-frying; the whole cooking process takes less than 3 minutes.
Tea as an Ingredient: The Hangzhou Tradition
Longjing shrimp is a perfect example of 茶菜 (chá cài), or “tea cuisine”—dishes that use tea not just as a beverage, but as a cooking ingredient. In Hangzhou, tea isn’t confined to the teahouse; it flows into the kitchen, adding subtle aromas and connecting daily meals to the region’s deep tea heritage.
Whether you’re visiting West Lake or making this dish at home, Longjing shrimp is a reminder that tea’s role in Chinese culture goes far beyond the cup—it’s a bridge between the land, the table, and generations of culinary tradition.