Longjing shrimp 龙井虾仁
Longjing shrimp is featured among the local specialties of Hangzhou and Zhejiang.
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Tea leaves and shrimp bring a light, fragrant dish to a Hangzhou table. Pair it with rice and a vegetable dish.
How it is made
Shelled shrimp are lightly seasoned and quickly cooked with brewed Longjing tea or tea leaves. Careful timing keeps the shrimp tender while allowing a restrained tea aroma to come through.
Flavour & texture
The shrimp are springy and gently sweet, with a light grassy fragrance rather than a strongly bitter tea sauce.
Local roots & traditions
The dish is associated with Hangzhou and connects the table with the Longjing-growing hills around West Lake. It is also listed under Zhejiang more broadly.
How to order Longjing shrimp
Choose a restaurant serving it freshly cooked and pair it with a plain staple.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Shrimp and eel noodles 虾爆鳝面 →
Eel is prepared in strips and quickly cooked, while shrimp are cooked separately or added with careful timing. Both top wheat noodles in a savory soup. Springy noodles contrast with tender shrimp and richer eel, with the eel's cooking juices giving the bowl depth.
West Lake fish in vinegar sauce 西湖醋鱼 →
Freshwater fish is gently poached and covered with a thickened vinegar-and-sugar sauce. Kitchens differ in the fish used and in how sharply they balance the sweet and sour elements. The fish should remain tender beneath a glossy, assertive sauce. It has no fried crust, so the flesh and sauce provide the main contrast.
Questions before you order
What name should I show when ordering?
Show 龙井虾仁 for Longjing shrimp. Choose a restaurant serving it freshly cooked and pair it with a plain staple.
Sources & reading
Recipes and servings vary between kitchens.