白灼虾 (báizhuóxiā) · blanched shrimp

Measure Word

一盘白灼虾 pán

Meanings

1 blanched shrimp

Made with

About the dish

粤菜 Cantonese · 热菜 Hot dish

Whole shrimp in the shell, heads on, boiled briefly in plain water and served with a soy sauce dip, often with chili and scallion. Sweet and plain; you peel them yourself. A Cantonese dish.

Usually contains shellfish

Characters

to scald (with the previous character, to blanch)

虾

xiā

shrimp

Examples

HSK 7-9

白灼虾只用开水煮一下，吃的时候蘸酱油。

Báizhuóxiā zhǐ yòng kāishuǐ zhǔ yíxià, chī de shíhou zhàn jiàngyóu.

Blanched shrimp are only cooked briefly in boiling water, then dipped in soy sauce as you eat them.

HSK 7-9

做白灼虾，一定要用新鲜的活虾。

Zuò báizhuóxiā, yídìng yào yòng xīnxian de huó xiā.

To make blanched shrimp, you have to use fresh live shrimp.

Tips

usage

白灼 is a Cantonese cooking term for cooking food briefly in plain boiling water. 灼 usually means to burn, but nothing is fried or roasted here: the shrimp keep their own sweet taste, and the seasoning is in the dipping sauce.