Ba Wang Bie Ji is Huayang Cuisine's traditional dish, the name of the dish is taken from the turtle and the chicken's harmonic sound, to the top of the culinary arts as a support to the original flavor of the color for the best.

The turtle itself has a heavy earthy odor, and if it is not handled well, the flavor will be greatly reduced, and many people do not understand the key trick. Want turtle is not fishy, it body these two things must be removed. First, the dark green membrane on the skin of the turtle back shell, this layer of membrane is the soft armor of the turtle to resist bacterial invasion, so it will produce a fishy odor. Use 100 degrees of water to scald the whole body of the turtle, and tear off the film while it is still hot. Secondly, the butter attached to the feet of the turtle should also be cleaned up. So the first step of deodorization will be completed.

History of the dish

"Farewell My Concubine", originally known as Dragon and Phoenix Chowder, originated in Pengcheng (present-day Xuzhou, Jiangsu Province), the capital of the Western Chu Dynasty. According to the early years of the Republic of China's "Dapeng Cooking Record" records: the king in the "founding ceremony", for Yu Ji Maiden set up "dragon and phoenix feast". Later, Zhang Sanjuren wrote a poem for it, "A meal of dragon and phoenix banquet, tasted all the world's fresh food. The delicacies are so good that they are suspected to be from the nine heavens of heaven."

"Dragon and phoenix stew" is the main piece of the "dragon and phoenix banquet". The material with "turtle" (turtle is aquatic, the dragon is the long of the aquatic) and pheasant (pheasant is the long of the feather tribe, the phoenix is the long of the feather tribe), so it is derived from the dragon and phoenix will meet the name.