Description
A specialty of Shanghai/Jiangnan. Live, transparent river shrimp are dumped into a glass bowl, drowned in 50%+ ABV Baijiu (liquor) until they pass out drunk, then bathed in a soy marinade and eaten completely raw (often still twitching).
Restaurants serving Zui Xia (Drunken Shrimp)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Live river shrimp
- Baijiu(High-proof liquor)
- Ginger
- Green chili
- Soy sauce
- Black vinegar
Instructions
- [Authentic Recipe]
- Wash live, violently jumping transparent river shrimp and place them in a glass bowl with a lid.
- Flood the bowl with 50%+ ABV 'Baijiu' (Chinese liquor) until submerged, and slam the lid shut.
- The shrimp will jump frantically, hitting the glass as the alcohol shocks them, but within minutes they pass out drunk (hence 'Drunken Shrimp').
- Once immobilized, pour in a special marinade of soy, black vinegar, sugar, massive grated ginger, minced green chilies, and garlic.
- Pop them in your mouth whole (or tear the head off), sucking out the sticky, sweet raw meat saturated with high-proof liquor.
Learn more Spice, substitutes, tips
Key spices
Intense alcohol hit of Baijiu、Raw shrimp sweetness
Substitutes at Japanese supermarkets
(Irreplaceable - sashimi shrimp don't jump)
Pairing
Shaoxing Wine / Dry White Wine
Trivia
[Hardcore] Locals claim 'the alcohol sterilizes it', but eating raw freshwater shrimp carries immense parasite risks. Even in modern China, it remains an 'ultimate delicacy' requiring courage.
Eating tips & etiquette
[Unique Eating] The shrimp might twitch the moment you put it in your mouth. The shells are soft, but picky eaters skillfully peel them with their teeth, extracting only the sticky meat.
Allergen
Shrimp, Wheat, Soybeans (Soy sauce)