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

Dish photo

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