At the table
Share the cooked shrimp and roe while warm, using chopsticks or a spoon. The lotus leaf is a plate liner; leave it aside.
Contains shrimp. Ask about the coating, seasonings and cooking oil if you have allergies; egg or other allergens may be present.
Not vegetarian or vegan. It is usually prepared without chili, but ask about added sauces and the current recipe.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Ginger, scallion and cooking wine may be used. Seasonings and the coating on the shrimp vary by kitchen.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet, savory shrimp flavor with rich roe notes; usually no chili.
- Chili heat
- Texture
- Tender shrimp, fine roe grains and soft pieces of xianao.
- How it’s made
- Separate the three shrimp parts, cook them and briefly stir-fry together in oil. Serve on a lotus leaf.
Ginger, scallion and cooking wine may be used. Seasonings and the coating on the shrimp vary by kitchen.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
About this regional connection
Jiangsu: Suzhou Qingfeng tradition.
Ask if they have it first
请问你们有清风三虾吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Three parts on a lotus leaf
This account describes a tradition or story, rather than an established historical fact.
Early summer brings egg-bearing freshwater shrimp to Suzhou tables. Cooks separate the meat, the eggs carried under the abdomen and xianao from the head region, then reunite them in one dish. Here, three means three parts of a shrimp, not three species. The green lotus leaf beneath them gives the Qingfeng presentation its fresh aroma and color.