About
A classic Shanghainese dish featuring tender, chewy shrimp balls served in a sweet and slightly tangy fermented rice wine broth. The dish balances the briny sweetness of shrimp with the aromatic, mildly alcoholic notes of jiuniang (fermented glutinous rice). Often enjoyed as a comforting appetizer or light meal during colder months.
Cultural Context
This dish reflects Shanghai's historical status as a port city where freshwater shrimp were abundant. The fermented rice wine (jiuniang) connects to broader Chinese traditions of grain fermentation. Often served during family gatherings or as a nourishing dish for postpartum mothers in some regional customs.
Ingredients
300 gfresh shrimp(peeled, deveined)
200 gjiuniang (fermented glutinous rice)(with liquid)
1 egg white
2 tbspcornstarch
1 sliceginger(thinly julienned)