Soft-Shelled Turtle Stewed in Sauce at Zhujiao

Soft-Shelled Turtle Stewed in Sauce at Zhujiao

　　 The southeastern water towns of Huai'an are known for their abundant fish and rice. The vast lakes and wetlands in these areas provide an ideal natural habitat for soft-shelled turtles to thrive and breed. As early as the 1930s, Zhujiao Town had already gained fame for its stewed soft-shelled turtle dishes, boasting a history of fifty to sixty years. The cooking method for Zhujiao's soft-shelled turtle: Select a turtle, preferably one with a bluish-green shell. Boil it to remove the skin, clean it, cut it open, remove the internal organs, place it in a pot with broth, debone it, and cut the meat into chunks. Then stir-fry the pieces in oil with ginger, scallions, soy sauce, and vinegar. Next, transfer it to chicken stock, bring it to a boil, thicken the soup with starch, and before serving, add preserved eggs and pepper. This dish is rich in nutrition, with tender meat and delicious flavor, making it a true delicacy for banquets. In addition, it can also be steamed, simmered, or braised, each offering a unique taste.