This dish highlights the freshness and natural sweetness of high-quality shrimp. Medium-sized shrimp are carefully shelled to leave the tail intact, creating a pleasing presentation. They are then quickly sautéed (qing chao) in a wok over high heat with minimal seasoning—often just salt, a hint of rice wine, and some sliced cucumber or peas for color and a fresh contrast. The technique requires perfect heat control to cook the shrimp just until they turn opaque and curl slightly, ensuring a crisp, snappy texture without any toughness. The goal is to accentuate the shrimp’s inherent flavor (xiān wèi), making it a light, elegant, and healthy dish that relies entirely on the quality of the primary ingredient. It’s a testament to the Lu cuisine’s principle of respecting natural flavors.
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