Wuxi---【Taihu White Shrimp】

The elegant white shrimp mainly lives in the open water areas of lakes as well as in the larger waterways within them. It dives to lower depths during the day and rises to the upper layers of the water at night, which explains why the catch rate is high; it also prefers bright light. 　　Introduction: The live beautiful shrimp has a transparent body with brown spots; after death its body turns completely white, which is why it is called the beautiful white shrimp. It is also commonly known as the white rice shrimp. Its typical body length is 50 millimeters, and its weight ranges from 2 to 3 grams.

There are many ways to prepare Taihu white shrimps; they can be used to make \"drunken shrimps,\" which are extremely delicious. Another example is braised white shrimp, which boasts excellent color, flavor, and aroma, making it irresistible to eat over and over again. Use white shrimps to shell the meat; it’s tender and yields a high amount of meat. Processed into dried shrimp, it can be stored for a long time and is very convenient to eat. Taihu white shrimp are rich in nutrients; per 100 grams of these shrimp, there are 20.6 grams of protein and 0.7 grams of fat, in addition to various other nutrients such as calcium, phosphorus, iron, and vitamin A. The current annual production is around 400 tons.      White shrimp have thin shells that are transparent while alive and turn white after death, which is why they are named thus

Generally, each female shrimp lays eggs twice; after the first batch of eggs hatches, the second spawning occurs approximately 25 days later. The eggs laid are oval in shape; usually several hundred eggs are produced at a time. These eggs are connected to the mother by mucosal filaments, and the female shrimp uses several pairs of pincers to hold the eggs close to her body in order to protect them. The eggs only separate from the mother once the larvae hatch, which is why the hatching rate of white shrimp is relatively high. The young shrimps that hatch from eggs laid in the early spring batch grow into adult shrimps after two to three months and six to seven molts, by mid-to-late June; they reach maturity and are able to lay eggs by the end of August.  

This dish must be very expensive...

It’s crystal clear! I did a search on ‘drunk shrimp’: Ingredients needed: 500 grams of fresh shrimp (it’s best if each shrimp is 3 to 5 centimeters long). 100 grams of green onion whites. 50 grams of fermented tofu juice, 10 grams of soy sauce, 0.5 grams of monosodium glutamate, 1 gram of sesame oil. Ice cubes (ice is essential; without it, it won’t taste good). Production steps: 1. Wash the fresh shrimp in clean water to remove any sediment, cut off their pincers, antennae, and legs, place them on a plate, and pour kurumé over them. 2. Cut the green parts of the scallions into segments about 3.5 centimeters long, arrange them evenly on top of the shrimp, and cover the bowl to create the drunken shrimp dish. 3. Mix fermented tofu juice, tooth oil, monosodium glutamate, and sesame oil to create the southern-style dipping sauce. Serve it with the marinated shrimp; when serving, lift the lid of the bowl and let the guests dip the shrimp in the sauce along with green onions. Method 2: Ingredients needed – small shrimp from Qionghai Lake, ginger, garlic, salt, vinegar, soy sauce, monosodium glutamate, baijiu, sugar, and Sichuan peppercorns. Steps for preparation: 1. First, obtain the small shrimp from Qionghai Lake. Put the live ones in a container. 2. Additionally, use ginger and garlic paste (in small amounts), salt, vinegar, soy sauce, monosodium glutamate, white liquor, a small amount of water, a small amount of sugar, finely chopped chili peppers, a small amount of Sichuan pepper, and finely chopped cilantro. 3. Mix them together after preparing the ingredients. Pour it into the container with the shrimp. Put the lid on. It can be eaten after 90 seconds.

It’s best not to eat in this way. After all, there might be parasites.

Anyway, I’m not going to eat it. 1. I don’t drink alcohol. 2. I don’t like raw food; it smells too strong