Tangshan Dried Shrimp

Tangshan Dried Shrimp

　　Dried shrimp, also known as shrimp meat or shrimp, are made from white, red, or green sea shrimp that are blanched in saltwater, then sun-dried. They are bagged, beaten, kneaded, winnowed, and sieved to remove the shells and impurities. This product is created through processes such as salting, boiling, drying, sun-curing, and shelling. It is called "dried shrimp" because the shrimp are pounded until they resemble grains of rice. The best quality comes from white shrimp, which have excellent color and flavor, and are delicious when eaten fresh. White shrimp have long whiskers, and their bodies and meat are entirely white—so much so that ancient poets wrote, “Curved little bodies with jade-like waists, two-inch silver whiskers and one-inch flesh.” Before eating, dried shrimp should be soaked in water to rehydrate; the meat becomes tender and the flavor richly savory. They can be pan-fried, stir-fried, steamed, or boiled, and are delicious—considered one of the “Three Fresh Delicacies.”

　　Dried shrimp are highly nutritious, rich in calcium, phosphorus, and other trace elements beneficial to the human body. They are an excellent source of calcium, with other calcium-rich foods including dairy products and eggs. Dried shrimp also have very high protein content, over 55%, comparable to dairy products and various beans. Therefore, dried shrimp are also a great food choice.

　　Dried shrimp are mainly produced along the southern coastal areas of Tangshan City and have a history of three to four hundred years.