Yichang Cold Shrimp

Yichang Cold Shrimp

　　Yichang Cold Shrimp is a specialty of Yichang City, Hubei Province. It is made by grinding rice into a paste, cooking it, and then straining it through a sieve into a basin of cold water. Its large head and slender tail resemble a shrimp, hence the name. Served with brown sugar syrup, it makes a refreshing summer treat—sweet, soft, and icy cold.

　　Yichang Cold Shrimp is a specialty of Yichang, Hubei. It’s likely that those who grew up in the '80s and '90s have fond childhood memories of it. The method of making it involves grinding rice into a paste, cooking it, and then straining it through a sieve into a basin of cold water. Its large head and slender tail give it a shrimp-like shape, hence the name. When served with brown sugar syrup, some shops also add roasted peanut powder and sesame powder. It's a great summer thirst-quencher—sweet, soft, and refreshingly cold.

　　The Making Process of Yichang Cold Shrimp:

　　First, wash the rice thoroughly and soak it in water for 30 minutes, then grind it into a rice paste and place it in a bowl. If you don’t have a grinder, a blender will do. Pour clean water into a pot, bring it to a rolling boil, and slowly pour in the rice paste while stirring continuously with a spoon to prevent sticking. Once cooked, add clear lime water and simmer over low heat until it thickens into a paste. Place cold boiled water in a basin, and then scoop the hot rice paste into a sieve, letting it drip into the cold water. This forms the cold shrimp.

　　Next, boil brown sugar (or rock sugar) to make a syrup, then dilute it with hot water and let it cool.

　　Finally, scoop the cold shrimp out of the sieve with a strainer into a bowl, add the brown sugar syrup (or rock sugar), and it’s ready. For an extra refreshing touch, add ice cubes.

　　Speaking of cold shrimp, one might first think of Qi Baishi’s paintings of shrimp—subtle ripples, serene and carefree, full of leisurely charm. Cold shrimp carries a similar spirit. Though it can’t fill your stomach, it refreshes the heart and quenches the thirst. Holding a bowl in your hands and watching the cold shrimp dance like jade in clear water, cool and slightly sweet, it’s both a feast for the eyes and a delightful taste experience—a perfect little pleasure to enjoy during a brief rest.

　　On Zhixiang Road, there’s a shop called “Zheng Xin Ji” that’s well-known for its unique cold shrimp offerings. At the tables, there’s a row of vessels holding different types of cold shrimp, resembling large wine glasses. A colorful lineup includes golden corn, dark black rice, translucent white rice, as well as lemon, orange, and grape-flavored grass jelly—all vibrant and eye-catching.