Tianmu Lake Clay Pot Fish Head
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Positive growth.
Hailing from Liyang, Jiangsu, this dish started as a 1970s “waste reuse” by Tianmu Lake Reservoir workers (who found clay pots made fish head soup milky and fragrant). Chef Zhu Shuncai refined it at Tianmu Lake Hotel, and it skyrocketed to fame after Deng Xiaoping praised it as “tonight’s best dish” in 1985. Today, it’s hailed as “Jiangnan’s No.1 Freshness.”
Ingredients: 7–8lb wild bighead carp (from Tianmu Lake’s clean waters, no earthy taste) + lake water (naturally sweet).
Craft: Pan-sear the head to lock in flavor, then simmer for hours in a clay pot with simple seasonings (scallion, ginger). The slow cook turns the soup creamy white, releasing all the freshness.
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