Drunken shrimp

Drunken shrimp is a popular dish in parts of China. The name of the dish is derived from the practice of marinating fresh, live shrimp in alcohol before consumption. The dish is known for its unique preparation and presentation, as well as its distinctive taste.

Etymology

The term "drunken shrimp" is a direct translation of the Chinese name for the dish, 醉虾 (zuì xiā). The word 醉 (zuì) means "drunk" or "intoxicated", and 虾 (xiā) means "shrimp". This name is a reference to the method of preparation, which involves marinating the shrimp in alcohol.

Preparation

The preparation of drunken shrimp varies by region. In some areas, the shrimp are marinated in a mixture of alcohol and spices, while in others, they are simply soaked in alcohol. The shrimp are typically served live, but in some regions, they are cooked before being served.

The alcohol used in the preparation of drunken shrimp can vary, but it is typically a strong liquor such as baijiu or shaoxing wine. The alcohol serves to both flavor the shrimp and to stun them, making them easier to eat.

Variations

There are many variations of drunken shrimp throughout China. In Shanghai, the shrimp are often served live and swimming in a bowl of alcohol. In Zhejiang province, the shrimp are usually cooked and served in a soup. In Guangdong province, the shrimp are often marinated in a mixture of alcohol and spices, and then steamed.

Health concerns

There are some health concerns associated with the consumption of drunken shrimp. Because the shrimp are often served live, there is a risk of bacterial infection. In addition, the high alcohol content of the dish can be dangerous for those who are not accustomed to consuming large amounts of alcohol.

See also

• List of Chinese dishes
• Chinese cuisine
• Seafood dishes

Drunken shrimp Resources
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