Characteristics of Xichang, Liangshan, Sichuan → Drunken Shrimp Practice

You don't need to drink the drunken shrimp in Xichang. The taste is quite similar to the strange taste in traditional Sichuan cuisine. The specific method is as follows: put half a pot of Qionghai live shrimp into a glassware similar to a casserole, and add a proper amount of salt, monosodium glutamate, sugar, soy sauce, vinegar, and local pepper noodles (that is, chopped green onion, coriander, etc.). ) and mix well, then cover, 10 ~ 65433. This method is really pickling, but the locals call it drunkenness, but it's not about wine. The local people have been eating drunken shrimp for a long time, and they have a very clever way to eat it. They stick their tongues on the shrimp belly and bite the shrimp ridge with their upper and lower teeth. With a "squeak", the shrimp meat will be contained in their mouths, but the shell is still intact.