https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Bawang_Bie_JiBawang Bie Ji - Revision history2026-10-23T13:33:57ZRevision history for this page on the wikiMediaWiki 1.37.1https://www.chinesefoodwiki.org/index.php?title=Bawang_Bie_Ji&diff=1895&oldid=prevAdmin: [CFWK] Create dish page (Infobox + Commons)2026-09-24T05:00:56Z<p>[CFWK] Create dish page (Infobox + Commons)</p>
<p><b>New page</b></p><div>{{#seo:<br />
|title=Bawang Bie Ji (霸王别姬) - Chinese Food Wiki<br />
|keywords=Bawang Bie Ji,霸王别姬,Farewell My Concubine dish,softshell turtle,Chinese banquet<br />
|description=Bawang Bie Ji (霸王别姬) is a Chinese banquet stew of softshell turtle with chicken, named after the folk drama Farewell My Concubine.<br />
}}<br />
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{{Infobox chinese food<br />
| alternate_name = Farewell My Concubine (dish); stewed softshell turtle with chicken; banquet Bawangbieji<br />
| pinyin = Bàwáng bié jī<br />
| type = Banquet stewed turtle and chicken<br />
| course = Main / banquet soup-stew<br />
| country = China<br />
| region = Chinese banquet cuisine (Jiangnan and wider high-end restaurant menus); name borrowed from the historical/folk drama title<br />
| other = Turtle-and-chicken banquet stew — theatrical name; not the film itself<br />
}}<br />
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'''Bawang Bie Ji''' (Simplified Chinese: 霸王别姬; Traditional Chinese: 霸王別姬; Pinyin: ''Bàwáng bié jī''; literally "the Hegemon-King bids farewell to his concubine") is a Chinese banquet dish that pairs softshell turtle (often treated as the "king") with chicken (folk-read as the "concubine"), usually braised or stewed in a rich savory broth with mushrooms, ham, or other banquet aromatics. The name is theatrical metaphor borrowed from the historical Chu–Han legend and later opera/film title; soft claims that any chicken-and-turtle soup automatically qualifies are marketing stretch. It is a restaurant showpiece, '''not''' everyday home stew.<ref name="wp">[https://en.wikipedia.org/wiki/Farewell_My_Concubine_(dish) English Wikipedia]</ref><br />
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== Characteristics ==<br />
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Served as a large soup-stew or claypot; turtle and chicken pieces in amber broth. Flavor is deep, collagen-rich, and savory-aromatic.<br />
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== Ingredients (overview) ==<br />
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Softshell turtle, chicken, broth, Shaoxing wine, ginger, goji or red dates in some banquet versions, mushrooms, cured ham or other aromatics. Presentation and exact garnish vary by restaurant.<br />
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== History and culture ==<br />
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High-end Chinese banquet repertoire using a famous drama title as culinary branding; Jiangnan and national banquet menus list it as a prestige order. Soft stories tying the recipe to a single imperial kitchen are folk. English menus may say "Farewell My Concubine" or "turtle and chicken stew." See [[Jiangsu Food]] and [[Shanghai Food]].<br />
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== Serving and variations ==<br />
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Banquet main or shared soup course; seasonal and price-tier specialty. See [[Jiangsu Food]], [[Shanghai Food]], and [[Buddha Jumps Over the Wall]].<br />
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== See also ==<br />
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* [[Jiangsu Food]]<br />
* [[Shanghai Food]]<br />
* [[Buddha Jumps Over the Wall]]<br />
* [[List of dishes (A-Z)]]<br />
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== References ==<br />
{{Reflist}}</div>Admin