Taihu White Shrimp

Taihu White Shrimp

　　 White shrimp is a renowned product of Taihu Lake. It has a very thin shell that is transparent while alive and turns white after death, which is how it got its name. Commonly called "crystal shrimp," its shell is extremely thin and entirely transparent, gleaming like jade. The meat is tender, flavorful, and rich in nutrients. It can be used in a wide variety of dishes. The famous "Drunken Shrimp" is still hopping around when served and tastes extraordinarily tender and delicious.

　　 According to *Taihu Records*, "Taihu white shrimp is the best under heaven, and remains snowy white even when cooked. Generally, those from rivers and lakes are larger and whiter..." They have whiskers on their heads, pincers on their chests, protruding eyes, and forked tails. They mostly live in open, shallow areas with abundant aquatic plants and calm waters, feeding mainly on plant debris, organic residues, and small, weak planktonic organisms. Their growth period is typically about one year, and they are delicate creatures that die quickly once out of water. The fishing season for Taihu white shrimp is similar to that of Coilia ectenes and whitebait, with the peak season usually occurring between the sixth and seventh lunar months.

　　 There are many ways to prepare Taihu white shrimp. In addition to making Drunken Shrimp, you can also cook them in soy sauce, a dish that diners can enjoy endlessly. The shrimp can also be shelled to extract the meat, which is tender and yields a high meat ratio. They can be further processed into dried shrimp, offering great convenience for consumption. In addition, famous dishes such as "Crystal Shrimp Balls," "Hibiscus Shrimp Slices," and "Walnut Shrimp Cakes" are all culinary delights that are excellent in color, aroma, taste, and appearance, stimulating the appetite and earning endless praise from diners. Shrimp can also be used in traditional medicine. Consumed internally, it has the effect of detoxifying and supporting the body's healing processes. Drinking a bowl of shrimp soup after alcohol can instantly soothe the stomach and provide immense enjoyment. Typically, the sixth and seventh lunar months are the prime season for eating white shrimp. During this time, the shrimp available on the market are referred to locally as "Three Shrimps"—meaning full of roe, rich in brain matter, and delicious in flesh. Restaurants then offer "Three Shrimp Noodles."