Brandy drunken shrimp beats crayfish, all thanks to a five-star chef's ten-year brining recipe

Drunken shrimp is a home-style dish from Jiangnan. The beauty of drunken shrimp lies infresh and tenderthese two words. Use freshly caught live shrimp, add top-quality baijiu, and complement with scallions, ginger, garlic and other seasonings. One bite, and it is truly fresh, truly tender, as your front teeth crack open the thin shell, your tongue touches that little bit of shrimp meat so tender it springs back, and a fresh, tender, bouncy flavor reaches your mouth. Taste it carefully, it has a hint of sweetness and a touch of saltiness; fresh, sweet and salty all arrive at once. Delightful, truly delightful.

Though drunken shrimp is incomparably delicious, in this era when the surrounding environment has been all but destroyed, it has become a memory of a delicacy that can only be chanced upon, not sought. And for friends with poor digestion, they dare not easily try it. A few days ago, the editor inadvertently received a package sent by a friend:Zui Budeng's drunken fermented shrimp。

Opening the box, immediatelythe aroma of wine rushes to the nose, and at first bite it is simply breathtaking; the shrimp meat is very springy, and the size is large, with the shrimp head full of rich roe and meat. And it is cooked Macrobrachium shrimp, very friendly to those who cannot eat raw food. I heard this shrimp has impressive origins, coming from the hands of Hangzhou super five-star chef Pei Jianliang.

The craftsmanship guarantee of a super five-star chef

brings top-level culinary deliciousness

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Pei Jianliang likes to combine traditional Chinese elements with ingredients from around the world, and is skilled in traditional Chinese cooking methods. In the development of drunken brine products, he can be said to have more than ten years of experience. Whether in thefreshness of ingredients and cooking techniquesaspectshe is extremely particular.

Chef Pei said that letting more people taste and like his cuisine is the most important reason he chose to cooperate with us

Last year, the cooked drunken crab jointly launched by Chef Pei and Zui Budeng sold over 100,000 units, moving a host of food influencers and diners to cheer wildly for it. Only those who have eaten it understand that drunken crab can actually be this delicious.

This year, Lanxuan chef Pei Jianliang brings an even more stunningbrandy cooked drunken Macrobrachium shrimp, completely another subversion of the taste buds.Chef Pei said: "When we cook, it is meant for people to eat; we cannot rely solely on atmosphere to win, still less on gimmicks to win, only on taste."

So the drunken brine series he launched together with Zui Budengis meant to let everyone eat top-level cuisine at home and feel the beauty of traditional food.

The soul of drunken brine secretly made with four kinds of fine liquor

only for that moment of amazement at first taste

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In this dish,brandy cooked drunken Macrobrachium shrimpChef Pei added secret recipe cinnamon, bay leaves and more than ten other spices, blended with four fine liquors - brandy, dry white wine, Tapai original-mash yellow rice wine and Shanxi Fenjiu - and crafted them together. The moment it enters the mouth it is stunning, the wine aroma intoxicating.

After steaming, the Macrobrachium shrimp need to besoaked for more than 24 hours, fully absorbing the essence and flavor of the drunken brine; opening the package releases a burst of wine aroma rushing to the nose.

Only lavish ingredients regardless of cost create the delicious experience of springy shrimp meat and a mouthful of rich wine aroma.

The drunken brine recipe for this cooked drunken Macrobrachium shrimp not only continues the essence recipe used for the widely popular cooked drunken crab, but also, on that basis, has been adjusted and upgraded according to diner feedback.

Macrobrachium shrimp PK crayfish

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What kind of shrimp can compete with crayfish without falling short?

This difficult problem truly troubled us for a long time. After repeated comparisons and testing various shrimp species, Macrobrachium shrimp came into our view.

Macrobrachium shrimp is a freshwater shrimp with a particularly large head, a rather cute appearance and a translucent body.

After testing, the texture of Macrobrachium shrimp after steaming and soaking in drunken brine is not inferior to crayfish at all!

The amount of shrimp meat in each Macrobrachium shrimp is fully double that of crayfish,one bite down on the plump, springy shrimp meat, and the satisfaction filling the mouth is unmatched by crayfish.

In terms of price, the internet-famous crayfish that everyone chases naturally sees its price rise along with its popularity, while Macrobrachium shrimp, positioned as an economical freshwater shrimp species, is artificially bred and farmed, and its price is only half that of crayfish!

Good water produces good shrimp, with safety guaranteed

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Our Macrobrachium shrimp are selected fromGaoyou Lake, the third-largest freshwater lake in Jiangsu Province. The scenery here is beautiful, and the lake is home to many wild water birds such as wild ducks and egrets.

Quality waters produce good shrimp; the Macrobrachium shrimp hereare not only large in size, but also full of shrimp roe。

Multiple indicators such as water temperature, nitrite, pH value and ammonia nitrogen are tested daily,scientifically managing the water environment, ensuring the Macrobrachium shrimp grow in the most suitable water quality environment.

A qualified test report for Macrobrachium shrimp issued by the Zhejiang Academy of Science and Technology for Inspection and Quarantine

High-tech modified atmosphere fresh-locking packaging

gives you fresh and tasty iced Macrobrachium shrimp

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The brandy cooked drunken Macrobrachium shrimp jointly launched by Zui Budeng and Chef Pei uses advanced food technology to perfectly present Chef Pei's Macrobrachium shrimp recipe.

At the same time, using the most advanced modified atmosphere preservation technology available today, the brandy cooked drunken Macrobrachium shrimp is delivered to your hands in the freshest state.

You can eat it directly once you receive it, with no need to thaw or heat it.

To let you better experience this brandy cooked drunken Macrobrachium shrimp, we put the shrimp in a shockproof, insulated foam box, add ice packs, and ship via SF Express, keeping the shrimp as fresh as when first made.

The tool kit included with the shrimp lets you enjoy it conveniently whether at the office, out and about, or at home, with no worries at all.

Enjoy a five-star taste at home

Click the image below to purchase

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