Jane is making a Green Tea shrimp dish in the kitchen right now. It is a Suzhou specialty. She has learned it from her co-worker. Actually it is simple to cook it. I'm observing in the kitchen, pretending that I am interested what she is doing, listening as if I were really into it. I've seen all the ingredients right next to a wok. First of all, there is a bunch of shrimps in the glass bowl. She put a little salt and some cornflour into it. Then she has been marinating it for a half hour while her mouth has never stopped talking.

After she marinated the shrimp, she turned up the stove to over 100 Celsius. She poured the baby shrimp [mixture] into the hot oil and blanched it for a couple minutes. Then she used the long handle utensil to pick up the baby shrimp, and move it into the dish. The last thing I saw her do was put the green tea filtering liquid into the wok, and then blanch the shrimps. In a minute, the shrimp was filled up [or maybe 'imbued'] with the tea flavor.