Stewed Soft-Shelled Turtle in Clear Broth

Stewed Soft-Shelled Turtle in Clear Broth

　　Soft-shelled turtle, also known as turtle or scientifically as Trionychidae, has meat that nourishes kidneys, moistens lungs, strengthens tendons and bones, making it a highly nutritious delicacy. Chen Ziting, the owner of Sifang Restaurant in Changjiangpu, broke away from conventional cooking methods and, after repeated refinements, created the locally distinctive “Stewed Soft-Shelled Turtle in Clear Broth.”

　　The preparation process is very precise in terms of ingredients and cooking. The main ingredient is about one pound of live soft-shelled turtle. The specific method involves making a shallow cut on the turtle’s neck to let out a small amount of blood, then placing it in a pot of water and heating it to 60–70°C before removing it. The black skin on the turtle is scraped off, and an incision is made along the perimeter of the carapace, which is then lifted off to remove the internal organs and yellow fat from the abdominal cavity. The tail and feet are chopped off, and the turtle is thoroughly rinsed with clean water before being cut into one-inch cubes. These are then rinsed to remove any blood residue, drained, and set aside—but not for too long. First, garlic cloves and ginger slices are placed in a porcelain vessel, followed by the turtle cubes. An appropriate amount of warm water and refined salt are added, and slices of ham and mushrooms are arranged around the edges. The turtle’s skirt and eggs are then placed separately, and scallions are laid on top. The dish is steamed for half an hour, then removed and transferred to another bowl. Shaoxing wine, refined salt, vinegar, and ground pepper are added, along with a small amount of broth, to complete the dish. This method of cooking results in “Stewed Soft-Shelled Turtle in Clear Broth” with tender, melt-in-your-mouth meat, crystal-clear broth, and exquisite flavor, earning it widespread fame.