Since it began serving terrapin dishes, including slices of raw terrapin, broth, stew, porridge and juice, some time ago, the restaurant has enjoyed greater popularity.

Terrapin has long been used in preparing haute cuisine for its good taste and rich nutritive ingredients.

It, which contains such essential nutrients as protein, essential amino acids and vitamins, is efficacious for hepatitis, hypertension and other diseases.

Its blood, known as antianemic and tonic, is good for weakness of children

Ra Suk Gyong, 53-year-old chief chef of the restaurant, told KCNA that sturgeon and quail dishes are also included in its menu.