Chicken is similar to a bird in the menu. There is a dish called Farewell My Concubine, which is made of turtle and chicken.

Ingredients: live soft-shelled turtle 1 piece (about 650g), fat hen 1 piece (about1.250g), refined salt, monosodium glutamate, cooking wine, honey, ginger slices, onion slices, clear soup and yellow and red cakes, pepper, wet powder juice and sesame oil.

Practice 1: Put the belly of the live turtle on the chopping board. When its head sticks out, chop off the fish head with a knife, pour out the turtle, drain the blood, scald it in a boiling water pot for about 3 minutes, take it out, put it in a clear water basin, scrape off the black film on the surface and the white film on the belly with a knife, remove the turtle cover, take out the internal organs, drain the water, and cover it again;

2. After the fat hens are slaughtered, they are cleaned, and their wings are put into the slaughter mouths respectively, and the wing tips are pulled out from the chicken mouths to both sides in the shape of "spitting whiskers", and then claws are inserted into the chicken bellies, and the surface moisture is drained, so that honey is evenly spread on the chicken bodies, fried in a hot oil pan until the color is golden, and the drained oil is taken out; Yellow cakes and red cakes are carved into swords and halberds respectively;

3. Put the soft-shelled turtle and fat hen in a big soup bowl, add the clear soup of refined salt, cooking wine, monosodium glutamate and pepper, then add the fried ginger slices and onion segments, steam them in a cage for about 2 hours until the chicken and soft-shelled turtle are crisp and rotten, take them out, gently pick them up and put them in a long plate, and then put the "yellow sword" carved from yellow cake on the soft-shelled turtle cover, which is red.

4. Pour the steamed juice into the pot. After boiling, hook the wet powder juice into second-rate sauce, pour in sesame oil, evenly push it out of the pot, pour it on the turtle fat hen, and finally sprinkle with garlic sprouts and coriander powder. Serve.