 It is also featured in Cantonese cuisine, particularly in some dim sum dishes such as rolled and rice noodle roll and in "zongzi".Despite the literal meaning of the name Chinese name "xiā mǐ" ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice.Dried shrimp are also used in Korean cuisine, where they are soaked briefly to reconstitute them, and are then stir-fried with seasonings—typically garlic, ginger, scallions, soy sauce, sugar, and hot peppers—and served as a side dish.