Steamed Turtle

Steamed Turtle

　　Lianyungang is abundant in turtles, with a large population of wild ones and also a significant number raised artificially, resulting in plentiful production. Steaming is the best way to cook turtle. “Farewell My Concubine” is one of its signature dishes. Locals also call the turtle “wáng bā” (a homophone for “turtle”), and the dish gets its name from the pun on the sounds of “bā” (eight) and “chicken.”

Preparation method: Slaughter the turtle, drain all the blood, and scald it in water at 70–80°C for 2–5 minutes before removing it. Rub off the fat skin around the body, then cut open the flesh along the bone seams on both sides under the turtle’s skirt edge, remove the internal organs, clean out the fat, peel off the black membrane, and rinse thoroughly with water. Then use the back of a knife to make a few cuts on the turtle to facilitate later preparation. Slice the chicken breast into 3 cm pieces, season with salt, MSG, cooking wine, meat tenderizer, and egg white, and lightly fry them for later use. Crush the scallions and ginger, mix them with cooking wine, salt, MSG, pepper, and an appropriate amount of water to make a scallion-ginger marinade. Marinate the turtle in this mixture for 5–10 minutes, then remove and drain. Place the fried chicken slices inside the turtle, wrap it in plastic wrap, steam it in a steamer for 10–15 minutes, and pour the original juice over the top before serving. The dish has a unique flavor, with tender and smooth chicken, making it a nourishing tonic that beautifies and promotes health. (Lianyungang)