Exhibition — Dish

碧螺虾仁Biluochun Tea Shrimp

12 minutesDifficulty: medium

Guided Recipe Essense Exhibition

Technique

Tea–Sea Dialogue

Biluochun infusion

Aromatics are feather-light and short-lived: enough to perfume, never to overpower shrimp sweetness.

Field Photography

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Dish photo 1

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Curated Notes

Dish Insight Cards

Essence

Heritage Technique

Showcases Suzhou terroir—tea and waterways—through refined technique and subtle aromas.

Difficulty

MEDIUM

Typical timing: 12 minutes. Precision and pacing define success.

Ingredients

Core Inputs

Shelled river shrimp (虾仁) · Biluochun tea leaves · Egg white and starch (for velveting) · Salt and a touch of sugar

Chef Note

Chef Insight

Technique-driven flavor with restrained seasoning in the Jiangnan idiom.

3D Interactive Mode

碧螺虾仁 · Biluochun Tea Shrimp

Methodological Note

We present two 3D models: an AI-generated mesh optimized for visual clarity and pedagogical annotation, and a photogrammetry scan preserving material authenticity—glossiness, micro-texture, and color fidelity. This dual approach balances analytical legibility with documentary precision, addressing the trade-offs inherent in digital food preservation.

Interactive Mode

Ingredients

食材

  • Shelled river shrimp (虾仁)
  • Biluochun tea leaves
  • Egg white and starch (for velveting)
  • Salt and a touch of sugar

Method

步骤

  1. Velvet shrimp with egg white and starch until lightly set
  2. Brew Biluochun tea to a light infusion; reserve leaves
  3. Gently stir-fry shrimp on low heat to just-opaque
  4. Add tea infusion and a few tea leaves for aroma
  5. Season delicately and plate immediately