Eight-Treasure Softshelled Turtle Soup



  • 600g local baby soft-shelled turtle
  • 20g each of radix dioscorea, root of straight ladybell and drug solomonseal
  • 12g each of fruit of Chinese wolfberry, pilose asiabell and root of milk vetch
  • 40g each of dried pearl barley and gordon euryale


  • Pinch of salt and pepper


  1. Clean the soft-shelled turtle thoroughly, rinse off all the blood, then blanch.
  2. Wash all the herbs, then soak them with 12 bowls of water for half an hour.
  3. Bring the herbs with the water to a boil, then turn the heat down, remove the foams on top. Cover and cook over low heat for half an hour, then add the soft-shelled turtle, let it boil for 5 minutes, then remove the foams on top and cook for another hour. Season with salt and pepper before serving.

Soak the herbs in water for half an hour
Bring the herbs and the turtle to a boil


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