Hongze Lake Turtle [Jiangsu Hongze Specialty]

What is Hongze Lake turtle? Authentic Jiangsu Hongze specialty: Hongze Lake turtle

Content summary:Do you want to know what Hongze Lake turtle is? This article is a detailed introduction toJiangsu Hongze specialty - Hongze Lake turtle. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hongze Lake turtle. The full text takes about 5 minutes to read, mainly including the basic introduction of Hongze Lake turtle and its nutritional value? How did the history of the turtles in Hongze Lake come about? How to distinguish between real and fake turtles in Hongze Lake? Tasting and eating methods of Hongze Lake turtle, etc

Basic introduction of Hongze Lake turtle

Hongze Lake turtle, also known as soft shelled turtle or grouper, is an oviparous amphibian reptile. Its head is like a turtle, but its carapace does not have turtle like stripes, and its edges are soft like skirts with a dark green color. Turtles often live in the mud and sand at the bottom of Hongze Lake, and they enjoy eating small animals such as fish and shrimp. They also consume fruit peels, green grass, and grains

First, we need to look at the color on the back of the turtle. Clear water turtles with a medium blue back shell are of better quality than yellow sand turtles with a yellow back shell

Tasting and eating methods of turtles in Hongze Lake

Fishermen in Hongze Lake area have also created a unique cooking method for turtles. The soup is fresh and delicious, the meat is fine and tender, and the nutrition is rich. There are mainly braised turtles, clear stewed turtles, stir fried turtles, mushroom cooked turtles, "Bawang Bie Ji" and so on. Among them, the method of "Bawang Bie Ji" is relatively simple in Hongze Lake area, using a small hen, turtles, clear chicken soup, ginger, scallions, star anise, cinnamon, black pepper, yellow wine, and cooked lard. Put the chicken and turtles into the pot at the same time, add seasonings and bring them to a boil, move them to low heat, stew for about 2 hours until crispy and tender, and then take them out. Just load it into the tray