Braised Turtle Rim in Soy Sauce

Braised Turtle Rim in Soy Sauce

　　Braised Turtle Rim in Soy Sauce is a representative dish from Tangshan. It features a soft and smooth texture, rich and flavorful broth, and tender, glutinous turtle rim. To prepare, fresh turtle rim is cut into rectangular pieces, blanched in boiling water, and removed; ham is also cut into rectangular pieces, and the heart of the rape flower is blanched in boiling water. Chicken broth and turtle rim are added to a wok, with slices of ham placed on top, followed by scallions, ginger, and other seasonings. The mixture is first brought to a boil over high heat, then simmered over low heat. Once the turtle rim becomes tender, the scallions and ginger are removed, the flavor is adjusted, and a thin cornstarch slurry is added to thicken the sauce. Chicken oil is poured over the top, and the dish is served in a plate. Finally, chicken broth is added to the wok, brought to a boil, and seasoned with salt, sesame oil, and ground pepper. The heart of the rape flower is added, cooked until tender, then removed and arranged around the turtle rim. Sesame seeds are sprinkled on top, and the dish is ready to serve.