This is a specialized restaurant for soft-shelled turtle cuisine that has been in business for 340 years, passed down through 18 generations—an unimaginable legacy.First, we enjoyed the turtle jelly, which was infused with ginger and had a delightful, bouncy texture.Next, we had the hot pot, featuring soft-shelled turtle cooked at 1600 degrees, served twice.It was a great source of high-quality collagen.The second serving had a more concentrated broth, richer in flavor and absolutely delicious.To finish, we had a rice porridge made only with eggs, which was well-infused with flavor and gentle on the body.The sweetness came from watermelon.I learned that the fat content of the turtle varies by season, so I would love to visit again in the colder months.
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