Yin-Yang Shrimp Balls

Yin-Yang Shrimp Balls

　　Yin-Yang Shrimp Balls. The term "shrimp balls" generally refers to shrimp meat, often using rice shrimp from the Xiang River during the water recession period and spoiled shrimp from Goucha Lake. The rice shrimp are shelled, lightly fried in oil with added white sugar and white vinegar, resulting in a tender, snow-white texture. The spoiled shrimp are not shelled but have their whiskers trimmed, then also deep-fried and cooked in colored sauce until they turn a bright red, offering a crispy, fragrant taste. They are arranged on a round plate to form a Taiji (yin-yang) pattern—half yin, half yang, hence the name "shrimp balls." In 1958, when Chairman Mao Zedong visited Xiaogan for an inspection, Liu Songbai, a chef from Hanchuan, prepared this dish for the leader.