In summer and autumn, Zhouzhuang abounds with red crystal shrimp, whose meat is luminous and plump and tastes natural and delicious. The shrimp pickled in wine shall be those that grow after winter begins and look as thin as needles.

In the afternoon, fisherwomen carry baskets to sell such shrimp in the street. One bowl of the shrimp costs only 0.2 to 0.3 yuan. Spread out the shrimp on the table and pick out all the snails, water grasses and fries with chopsticks.

Wash the shrimp, put them in a bowl, and they will look ink-colored. Braise a proper amount of glutinous rice, mix it with the shrimp while the rice is hot, and add some rice wine, ginger powder, Chinese prickly ash and salt.

In about seven to eight days, the shrimp pickled in wine will be ready. At this time, the shrimps will look orange red, permeating fragrance through the snow-white rice.