Braised Soft-shelled Turtle

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Braised Soft-shelled Turtle


Braised soft-shelled Turtle is a well-known food in Hubei where people have been eating it for at least 2,000 years. Qu Yuan, the great patriotic poet in Period of the Warring States, wrote in his work Zhaohun that sweet paste made from sugar canes is used to flavor braised soft-shelled turtle and barbecued lamb, whiles swan with vinegar, braised wild duck in red sauce, swan goose and gray crane are cooked to be golden; phoenix chicken and fat turtles are cooked to be thickly fragrant with little harm to the body.


Soft-shelled turtle, also named tuanyu, yuanyu, lei, bie and wangba, is useful in treating yin deficiency and toning up kidney and both its shell and meat are eatable. Li Shizhen took it as a kind of invigorator in his Compendium of Materia Medica. Soft-shelled turtles are braised in Wuhan Dazhonghua Restaurant, Laodaxingyuan Restaurant and Yunhe Restaurant and flavored with Xianggu mushrooms, chicken soup and fragrant glutinous rice. The eight-treasure rice pudding (rice pudding with eight kinds of ingredients such as red bean paste, raisins, various nuts and seeds, and preserved fruits) can remove the glutinous juice in the mouth when it is eaten together with the turtle.