On the tidal flats where saltwater and freshwater meet at the Pearl River Estuary, in Xixiang Sub-district, Bao’an District, Shenzhen, lies a seafood delicacy carrying Lingnan fishing culture — Xixiang Jiwei Shrimp. Once a delicacy sought after by diners from the Pearl River Delta during the Ming and Qing dynasties, it is now not only an iconic ingredient in Bao’an’s seafood cuisine but also a taste symbol nurtured by Xixiang people’s wisdom. From the ancient “dustpan net fishing” technique to modern ecological breeding, from a home-cooked dish on fishermen’s tables to a star dish at food festivals, Xixiang Jiwei Shrimp tells the geographical gifts and cultural precipitation of Shenzhen’s western coast with its firm and sweet meat, becoming a must-try for foreign travelers to explore the original flavor of Cantonese seafood.
The origin of the name “Jiwei Shrimp” hides the survival wisdom of Lingnan fishermen. In Cantonese, “Ji” refers to the banks of coastal aquaculture ponds, and “Wei” means the method of enclosed breeding. Initially, “Jiwei Shrimp” did not specifically refer to a certain species, but a general term for shrimp produced by this near-natural breeding model. Tracing back to history, in ancient times, Xixiang fishermen used triangular dustpan-shaped nets to catch shrimp in shallow tidal flats, and such shrimp were called “Jiwei Shrimp”. Later, with the rise of enclosed tidal flat breeding, it gradually evolved into “Jiwei Shrimp”. Today, the industry generally recognizes that the authentic variety of Xixiang Jiwei Shrimp is Metapenaeus ensis, which can adapt to a wide range of salinity, grow naturally at the junction of saltwater and freshwater, and has naturally sweet meat, making it an excellent variety for the Jiwei breeding model.
The advantageous growing environment creates the unique flavor of Xixiang Jiwei Shrimp. Located on the west bank of the Pearl River Estuary, Xixiang has vast tidal flats and mild water quality. When the tide rises, seawater carrying abundant plankton pours into the breeding ponds; when the tide ebbs, the pond banks lock in nutrients, allowing Jiwei Shrimp to forage and grow in a near-natural environment. Different from farmed shrimp fed with feed throughout the process, traditional Jiwei Shrimp rely on small shrimp and plankton brought by tides for food, with a longer growth cycle and firmer, bouncier meat. Mature Xixiang Jiwei Shrimp are small and well-proportioned, about 10 to 15 centimeters long, as thick as a middle finger, with shrimp shells as thin as cicada wings. The white and plump shrimp meat can be easily peeled off, with no fishy taste, only pure sweetness — the unique flavor endowed by nature.
As the core business card of Xixiang’s fishery industry, Jiwei Shrimp has long been deeply integrated into the local industrial context and folk culture. During the Ming and Qing dynasties, Xixiang fishermen began enclosed shrimp breeding, and generations of people summarized and innovated breeding techniques, making this delicacy famous in the Pearl River Delta. In the early years, during the harvest season, the tidal flats of Xixiang were full of busy fishermen catching and sorting Jiwei Shrimp. Freshly landed shrimp only needed simple blanching to become the most delicious dish. With the development of the times, Xixiang has retained the core essence of near-natural breeding, adopting an ecological polyculture model to let Jiwei Shrimp coexist with other aquatic products, which not only retains the wild flavor but also achieves large-scale production, becoming one of the local main foreign exchange-earning aquatic products.
Cantonese cuisine emphasizes “respecting freshness”, and the cooking methods of Xixiang Jiwei Shrimp give full play to this concept. The most classic blanching method can maximize the sweet and fresh taste of the shrimp meat: select fresh Jiwei Shrimp, put them into boiling water with ginger slices and green onions to remove fishiness, cook for 3 to 5 minutes after the water boils, take them out and dip in minced garlic soy sauce or wasabi light soy sauce. The firm texture and natural sweetness of the shrimp meat burst in the mouth, allowing you to taste the true flavor of the ocean in every bite. In addition to blanching, salt and pepper Jiwei Shrimp is also a popular method: coat the shrimp with a thin layer of flour, fry until golden, sprinkle with salt and pepper and chopped green onions, crispy on the outside and tender on the inside, savory and delicious. Stir-fried Jiwei Shrimp with XO sauce combines sauce aroma and freshness, with a rich taste suitable for diners who prefer strong flavors.
The charm of Xixiang Jiwei Shrimp is also hidden in lively folk scenes. Every year on the third day of the third lunar month, the Xixiang “March 3rd” Temple Fair holds a Jiwei Shrimp food tasting event. More than 20 catering enterprises gather to launch innovative dishes such as coffee Jiwei Shrimp, Japanese-style baked Jiwei Shrimp, and soy sauce king Jiwei Shrimp, allowing traditional delicacies to collide with diverse flavors. On the food streets at the intersection of Yantian Street, Xinhulu Road and Haicheng Road, various restaurants featuring Jiwei Shrimp have a steady stream of customers all year round, and authentic recipes can be tasted from family-style small restaurants to seafood restaurants. In addition, Jiwei Shrimp is rich in protein and magnesium, with high nutritional value. It can not only enhance immunity but also benefit cardiovascular health. It is also a delicious and healthy choice to eat with loofah and rape to improve nutrient absorption.
For foreign travelers, tasting Xixiang Jiwei Shrimp is not only a taste enjoyment but also a journey to deeply understand Lingnan fishing culture. At Xixiang Seafood Market, you can choose fresh Jiwei Shrimp by yourself and have them cooked immediately in nearby restaurants, experiencing the freshness from pond to table. At the March 3rd Temple Fair, you can enjoy folk performances while tasting delicious food, touching the cultural roots of Xixiang. This small shrimp hidden between pond banks carries the life wisdom and urban memories of Xixiang people, waiting for every visitor from afar to unlock this century-old sweet and fresh taste.
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