龙井虾仁英语

龙井虾仁英语：Longjing Shrimp
龙井虾仁是浙江省杭州市的一道特色名菜，属于浙菜系-杭帮菜，该菜品因选用清明节前后的龙井茶配以虾仁制作而得名。该菜品在成菜后，虾仁白嫩、茶叶翠绿，色泽淡雅，味美清口。
菜品历史
茶叶入馔，古已有之。据唐《茶赋》载，茶乃“滋饭蔬之精素，攻肉食之膻腻”。
相传，清末安徽的厨师就已在用“雀舌”、“鹰爪”等茶叶去炒河虾仁了。
美食家高阳在《古今食事》里曾提及：“翁同龢创制了一道龙井虾仁，即西湖龙井茶叶炒虾仁，真堪与蓬房鱼匹配。”
相传，杭州厨师受苏东坡词《望江南》“且将新火试新茶，诗酒趁年华”的启发，选用“色绿、香郁、味甘、形美”的明前龙井新茶和鲜河虾仁烹制而成。 

龙井虾仁：Fried Shrimps in Longjing Tea；这道菜是虾仁与龙井茶（一种绿菜）一起炒的。虾仁先裹上蛋清和淀粉，来锁住水分，然后加入烹好的茶，料酒，和盐。用大火短暂地翻炒。

龙井虾仁，英语翻译：
Stir-fried Shrimps with Longjing Tea Leaves

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Longjing shrimp is a famous dish in Hangzhou, Zhejiang province. It belongs to the Zhejiang cuisine -- Hangbang Cuisine. The dish is named after the selection of Longjing tea and shrimp before and after Tomb-sweeping Day.
Tea has been prepared in ancient times. According to the Tang "Tea fu", tea is "zi rice vegetable essence, attack meat of shan Shan greasy".
According to legend, in the late Qing Dynasty, Anhui chefs have been using "bird tongue", "eagle claws" and other tea to fry river shrimp.
Fried shrimps with longjing tea
The gourmet Gao Yang mentioned in Food of The Past and The Present, "Weng Tonghe created a longjing shrimp, namely the Fried shrimp with Longjing tea of West Lake, which really matches the peng Fang fish."
According to legend, hangzhou chefs, inspired by Su Dongpo's poem "Looking at the South of the Yangtze River", selected "green, fragrant, sweet and beautiful" longjing new tea and fresh river shrimp for cooking.
Since 1920s, longjing shrimps have been popular in hangzhou people's families. In the 1930s, Changshu chefs included it in their recipes; In 1956, Longjing shrimp was listed among hangzhou's famous dishes. It was on the menu in Hangzhou hosted by Premier Zhou Enlai during US President Richard Nixon's visit to China in 1972.