Fired Shelled Shrimps with Dragon Well Tea is one  of the Hangzhou Special Delicacies. It is said that once when Emperor Qian Long came down to the south of the Yangtze River at the Pure Brightness Festival, he paid a sight-seeing visit to the West Lake Dragon Well. The tea farmers presented new tea to him. He brought the new tea back to his dwelling palace and ordered his imperial chef to input the tea when the “Jade-white Shelled Shrimp” was fried, thus to have this famous dish cooked out. Before long, this course of dish “Fired Shelled Shrimps with Dragon Well Tea” appeared on the menu of “Louwailou Restaurant”.

Material is uniquely used for this dish and cooking duration must also be controlled to a turn. During cooking, chef shall put inside the shelled shrimps pasted with seed powder of Gordon euryale immediately after the pot has been smoothened with oil and lard has been placed inside, and pour the shrimps into strainer for to be removed from oil after they have been fried for about 15 seconds. They shall be again put together with new tea that has been soaked with boiled water into the pot, be sprayed with cooking wine and be quickly tossed over the fire, then the dish is cooked.