Dongping’s “Farewell My Concubine”

Dongping’s “Farewell My Concubine”

　　“Farewell My Concubine” is a premium delicacy newly created in Dongping County over the past 20 years. The main ingredients are soft-shelled turtle (commonly known as turtle or “wangba”) and chicken. After cooking, the turtle head and chicken head are placed together, hence the dish is named after the historical allusion using a homophonic pun. It is also referred to as “Prosperity of Dragon and Phoenix” or “Longevity of Turtle and Crane.”

　　Turtles were historically not used as a dish, let alone served at banquets. Occasionally, those suffering from skin diseases or sores would specifically make turtle soup, but the turtle shell was always removed, and the meat was chopped and cooked with chicken in the broth. In the early 1980s, a few restaurants in the county began cooking whole turtles for consumption (flavored with chicken soup). In 1976, chefs such as Jiao Yunjie at the county guesthouse further adjusted the ingredients and improved the cooking technique—removing the internal organs of the whole turtle and chicken, deep-frying them, then simmering them with seasonings until tender. The turtle was then coiled over the chicken, plated, and steamed with the original broth poured over it. Before serving, a few drops of southern rice wine and prickly ash oil were added.

　　Turtle contains a variety of nutrients and has high edible value, making it a premium ingredient in soup recipes; chicken, on the other hand, has long been considered a fine dish. When the two are cooked together, the flavor becomes even more delicious. “Farewell My Concubine” is rich in nutrition, promotes health, and prevents illness, fully showcasing the nutritional benefits of both ingredients, which is why it has earned high praise from diners. In recent years, this dish is often stewed in a clay pot, and when served, the turtle head and chicken head are left peeking out above the broth surface, creating an interesting and appealing presentation. The meat is tender and the broth is flavorful, making it a main dish at banquets.