Farewell My Concubine is a traditional dish of Huaiyang cuisine. The name of the dish is taken from the homophonic sound of turtle and chicken, supported by top cooking techniques, and the original flavor is superior.

Soft-shelled turtle has a strong earthy smell. If it is not handled properly, the taste will be greatly reduced, and many people don't understand the key tips. If the turtle is not fishy, these two things must be removed from it. One is the dark green film on the skin of turtle's back shell, which is the soft armor for turtle to resist bacterial invasion, so it will produce foul smell. Scald the turtle with 1-degree water and tear off the film while it is hot. Second, the butter attached to the turtle's four feet should also be cleaned up. In this way, the first step of deodorization is done.

History of Cuisine

"Farewell My Concubine", formerly known as Dragon and Phoenix Braised, originated from Pengcheng, the capital of the Western Chu Dynasty (now Xuzhou, Jiangsu). According to the Record of Da Peng's Cooking in the early years of the Republic of China, when Bawang was in founding ceremony, he arranged a "Dragon and Phoenix Banquet" for Empress Yuji. Later, there was a poem entitled "A Dragon and Phoenix Banquet, Taste all the fresh in the world". It's a wonder that it's nine days. "

"dragon and phoenix stew" is the main item in the "dragon and phoenix banquet". Its materials are "tortoise" (the turtle is the length of the dragon aquarium) and pheasant (the pheasant is the length of the feather family, and the phoenix is the length of the feather family), so it is derived from the meeting of dragons and phoenixes.