What is farewell my concubine?

Farewell My Concubine is a traditional dish of Huaiyang cuisine. The name of the dish is taken from the homonym of turtle and chicken, supported by top cooking technology, and the original flavor is excellent.

The turtle itself has a strong earthy smell. If it is not handled well, the taste will be greatly reduced, and many people don't understand the key tips. If the tortoise is not fishy, these two things must be removed from it. One is the dark green film on the skin of turtle's back shell, which is the soft armor for turtle to resist bacterial invasion, so it will produce fishy smell. Blanch soft-shelled turtle with 100 degree water, and tear off the film while it is hot. Second, the butter attached to the turtle's four feet should also be cleaned up. In this way, the first step of deodorization is completed.

The history of dishes

Farewell My Concubine, formerly known as Dragon and Phoenix Stewed, originated in Pengcheng, the capital of the western Chu Dynasty (now Xuzhou, Jiangsu). According to the records of cooking in Da Peng in the early years of the Republic of China, when Wang Ba was in founding ceremony, he arranged a "Dragon and Phoenix Banquet" for Queen Yuji. Later, there was a poem called "A Dragon and Phoenix Banquet, Taste Everything Fresh in the World". It's a miracle. It's nine days. "

"Dragon and phoenix stew" is the main item in the "Dragon and Phoenix Banquet". Its materials are "tortoise" (the tortoise is the head of the Longshui clan) and pheasant (the pheasant is the head of the feather family and the phoenix is the head of the feather family), so it comes from the meeting of dragons and phoenixes.