Yicheng Large Shrimp [Hubei Yicheng Specialty]

What is Yicheng Big Shrimp? Authentic specialty of Yicheng, Hubei: Yicheng prawns

Summary:Do you want to know what Yicheng prawns are? This article is a detailed introduction to the special product of Yicheng, Hubei Province - Yicheng Shrimp. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yicheng Shrimp. The full text takes about 8 minutes to read, mainly including the basic introduction of Yicheng Shrimp and its nutritional value? What are the product characteristics of Yicheng prawns? How did the history of Yicheng prawns come about? The production method of Yicheng prawns, the awards and honors of Yicheng prawns, and the tasting and eating methods of Yicheng prawns

Introduction to Yicheng Shrimp

Yicheng Shrimp is a popular snack that emerged in the 1990s. Yicheng Shrimp has strong seasonality, starting from summer and ending in autumn. Yicheng prawns are big and have a lot of meat, fresh, tender and refreshing. They taste numbing, spicy, and fragrant. They can be eaten by braising, stir frying, or boiling. The best way to eat them is braised prawns, which means dry frying the washed prawns, adding various seasonings such as pepper, Sichuan peppercorns, chili peppers, soy sauce, etc., and simmering over high heat. In August 2005, at the first China Hubei Xiangfan Food Culture Festival and Cooking Competition held at Xiangfan People's Square, Yicheng Shrimp stood out among numerous dishes after being evaluated by experts and the public, and was awarded the first famous dish in the "Xiangfan Famous Cuisine" category

Shrimp is rich in nutrients, and its meat is soft and easy to digest, making it an excellent food for people who are weak or need to be taken care of after illness

What are the product characteristics of Yicheng prawns

The color is bright red, spicy, tender, and appetizing

The Yicheng Big Shrimp is locally known as the Western Hubei Big Shrimp in Yicheng. Its origin dates back to the 1998 Yangtze River flood control. At that time, several young men from the Western Hubei chemical factory were serving in the reserve forces when they caught up with the flood. The Yicheng reserve forces were temporarily incorporated into the flood control forces. At that time, due to logistical difficulties, the soldiers' food was not very good. At that time, shrimp would eat into the dam, causing the newly built embankment to leak. The reserve camp commander had people dig shrimp to prevent the dam from being eaten. After the shrimp were dug out, they were piled up on the bank of the embankment and emitted a foul odor the next day. Later, two young men from western Hubei, Zhang Hong and Zheng Lin, from the cooking team washed the shrimp they had dug up and added some wild Sichuan peppercorns and chili peppers to stir fry in order to improve their food. After the shrimp was stir fried, they didn't expect it to be exceptionally delicious. The aroma attracted several soldiers from the stationed area to come and taste it. Then, the stir fried prawns became popular on the Yangtze River embankment, not only solving the shrimp problem but also improving the soldiers' food. The cooking class where Zhang Hong and Zheng Lin worked was even named the Big Shrimp Class. When the Yangtze River receded and the reserve service ended, Zhang Hong and Zheng Lin returned to western Hubei and opened the first shrimp shop in Yicheng: Zhang Big Shrimp (which still exists today). From then on, Yicheng prawns became popular in Hubei province

Method of making Yicheng prawns

Main ingredient: 3 kilograms of fresh red prawns

Ingredients: 200g dry red chili, 100g scallion white, 50g garlic kernels

Production process:

1. Wash the shrimp thoroughly, fill a large basin with clean water, grab the tail of the shrimp with your hand, and use a brush to clean the abdomen and head of the shrimp<2. Cut off the head of the shrimp and clean the mud inside the head

3. Hold the middle one of the three tails of the shrimp with your hand and pull out the intestines

4. Wash repeatedly with water, and after washing with clean water, put it into boiling hot water and boil for 5 minutes. Retrieve and rinse with clean water

5. After heating the oil such as Sichuan peppercorns, red chili peppers, green peppers, garlic, ginger, and scallions, add more Sichuan peppercorns. For those who are afraid of spiciness, add less. After the Sichuan peppercorns are burnt, remove them.

The Honor of Winning Yicheng Shrimp

In August 2005, at the first China Hubei Xiangyang Food Culture Festival and Cooking Competition held at Xiangyang People's Square, Yicheng Shrimp stood out among numerous dishes after being evaluated by experts and the public, and was awarded the first famous dish in the "Xiangyang Famous Cuisine" category

Tasting and Eating Methods of Yicheng Shrimp

1. Wear disposable plastic gloves on both hands and prepare napkins in front of you

2. Use your hands to take the shrimp away from your face, break off the two big shells of the shrimp, and chew it in your mouth

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