Wannfo Lake Clay Pot Fish Head

Wannfo Lake Clay Pot Fish Head

　　Wannfo Lake Clay Pot Fish Head is a specialty dish from Shucheng County, Lu'an City, Anhui Province. The fish head comes from wild bighead carp in Wannfo Lake and is slow-cooked in the lake’s water for a long time, resulting in an authentic, fresh flavor that is not fishy or greasy. It boasts a delicious taste and is truly a rare delicacy.

　　Wannfo Lake is situated at the southeastern foot of the Dabie Mountains. Its upper reaches are surrounded by high mountains and dense forests, with no large factories nearby. As a result, the water source remains unpolluted by industry, maintaining excellent quality. The surface water is classified as Grade 2 nationally and is safe for direct drinking. With over 50 square kilometers of breeding waters rich in plankton and other natural feed, it serves as an ideal site for fish farming.

　　“Wannfo Lake Clay Pot Fish Head” is made using authentic Wannfo Lake bighead carp heads, pure lake water, and unique seasonings, all slow-cooked over low heat. It has a delicious taste and a distinctive texture—fresh without being fishy, rich yet not greasy, tender and juicy, with a milky-white broth. High in protein and low in fat, it also contains abundant essential trace elements such as potassium, sodium, iron, phosphorus, and selenium. It has one of the highest levels of vitamin A, reaching 34 mg per 100 grams, meeting modern preferences for healthy food and qualifying as a true green food.