A textbook
杭帮菜 (Hangzhou cuisine) dish, pairing two local stars: shrimp from the West Lake and Longjing green tea from the Meijiawu hills that overlook it. Freshly brewed tea and a few young leaves are tossed in at the last second so the bitterness stays faint and the shrimp pick up a grassy perfume. Said to be a favorite of the Qianlong emperor.
