Yicheng River Shrimp

Yicheng River Shrimp

　　Yicheng River Shrimp is a popular snack that has gained widespread popularity in the Xiangfan area in recent years.

　　Yicheng River Shrimp can be prepared by braising, stir-frying, or boiling, but the most delicious way is to braise it — that is, stir-fry cleaned shrimp until dry, then add various seasonings such as pepper, Sichuan peppercorn, chili, soy sauce, and simmer over high heat. The shrimp are large and meaty, tender and refreshing, delivering a numbing, spicy, and savory flavor. Especially during summer, the aroma of shrimp wafts through the streets, enjoyed by people of all ages.

　　Yicheng River Shrimp is a snack that became popular in the 1990s. It is highly seasonal, available from early summer to early autumn. In August 2005, at the first China·Hubei·Xiangyang Food Culture Festival and Culinary Competition held in Xiangyang People’s Square, Yicheng River Shrimp stood out among numerous dishes and was awarded the title of the top “Xiangyang Famous Dish” after evaluation by both experts and the public.

　　Yicheng River Shrimp are large and meaty, tender and refreshing, delivering a numbing, spicy, and savory flavor. They can be prepared by braising, stir-frying, or boiling, but the most delicious way is to braise them — that is, stir-fry cleaned shrimp until dry, then add various seasonings such as pepper, Sichuan peppercorn, chili, soy sauce, and simmer over high heat.

　　How to Make Yicheng River Shrimp:

　　Main ingredient: 3 kg of live large red shrimp.

　　Ingredients: 200 g dried red chili peppers, 100 g scallion whites, 50 g garlic cloves.

　　Cooking Process:

　　1. Wash the shrimp thoroughly. Fill a large basin with clean water, hold the tail of each shrimp, and scrub the belly and head with a brush.

　　2. Cut off the shrimp heads and clean out any mud inside.

　　3. Hold the middle of the three tails on the shrimp’s back and pull out the intestine. Rinse repeatedly until the water runs clear, then boil in hot water for 5 minutes. Remove and rinse again with clean water.

　　4. Heat oil in a pan and add Sichuan peppercorn (use more if you like spiciness, less if not), then remove once toasted. Turn up the heat, add red chili peppers, garlic, ginger, and stir-fry the shrimp. Once fragrant, add salt and seasonings, scallions, and green chili peppers, and continue stir-frying. When the shrimp turn bright red and are no longer watery, add salt, star anise, cardamom, and caoguo (black cardamom), then pour in enough boiling water to cover the shrimp. Simmer over high heat for 10 minutes, then add scallion segments, garlic, sugar, ginger slices, green chili peppers, and MSG. Simmer for another 10 minutes before serving.

　　Characteristics: Bright red and shiny color, strong numbing and spicy aroma, tender and juicy, appetizing and thirst-quenching.

　　How to Eat Yicheng River Shrimp:

　　1. Wear disposable plastic gloves and have napkins ready.

　　2. Pick up the shrimp away from your face, break off the two large shells, and eat the meat by chewing.

　　3. Hold the shrimp head and tail with both hands, break off the head shell to eat the roe, then peel off the tail shell to eat the meat.

　　Honors of Yicheng River Shrimp:

　　In August 2005, at the first China·Hubei·Xiangyang Food Culture Festival and Culinary Competition held in Xiangyang People’s Square, Yicheng River Shrimp stood out among numerous dishes and was awarded the title of the top “Xiangyang Famous Dish” after evaluation by both experts and the public.

　　In November 2005, the “Yicheng River Shrimp” trademark was officially approved by the National Trademark Office, becoming China’s first certification trademark specifically protecting shrimp products. This brought the total number of certification trademarks in Hubei Province to six (“Yicheng River Shrimp,” “Xiaogan Rice Wine,” “Luotian Chestnuts,” “E’Hongshan Vegetable Sprouts,” “Dawu Green Tea,” and “E’zhou Wuchang Fish”).