Daan Mountain Whole Fish Banquet

Daan Mountain Whole Fish Banquet

　　The "Whole Fish Banquet" is a famous gourmet feast prepared by "Daan Mountain Whole Fish Banquet Restaurant" at Dongping Lake in Shandong Province.

　　The restaurant is located in Daan Mountain, Shanglaozhuang Township, adjacent to Dongping Lake. The abundant aquatic resources of the lake provide the material foundation for creating these distinctive dishes. The Whole Fish Banquet was created by Chen Quanfu, a native of Daan Mountain. In his early years, he apprenticed under the renowned chef Ma Decheng. Through rigorous training in basic cooking skills and extensive experience in preparing lake fish dishes, he laid a solid foundation. Over decades of exploration, based on traditional methods and his mentor's teachings, Chen eventually developed the uniquely flavored Whole Fish Banquet and Whole Lake Banquet. In 1995, he registered the trademarks "Daan Mountain Whole Fish Banquet" and "Daan Mountain Whole Lake Banquet."

　　The "Whole Fish Banquet" refers to a full course meal where all dishes are primarily made from fish, using various cooking methods such as baking, grilling, boiling, frying, stewing, and more. The banquet may consist of just a few dishes or dozens, each distinct in flavor, presentation, and style, showcasing a splendid variety of fish dishes and the culinary artistry of master chefs. Among the offerings are the beautifully presented and legendary Dongping dish "Carp Leaping Over the Dragon Gate," as well as the elegant and luxurious "Farewell My Concubine," a standout in Shandong cuisine. There’s "Steamed Mandarin Fish," "Braised Carp," whole fish prepared as candied delicacies, and sliced or diced fish made into savory sauces — all appealing in color, aroma, taste, and form. Even dishes made from less popular fish like loach, eel, snakehead, and catfish, once overlooked, have become hot favorites among tourists.

　　The "Whole Lake Banquet" uses plants and animals produced in Dongping Lake as its main ingredients, with each dish offering a unique flavor — ten different fish, ten distinct tastes, a hundred dishes with a hundred cooking styles. In addition to featuring the characteristics of the Whole Fish Banquet, the Whole Lake Banquet also includes vegetarian dishes made from lotus seeds, water chestnuts, gorgon fruits, lake lotus roots, cattail shoots, and bottle gourd vegetables. Examples include stir-fried crispy water chestnuts, glassy water chestnuts, lotus jelly water chestnuts, water chestnut flour steamed buns, lotus seed eight-treasure porridge, and water chestnut porridge. Together, they form a rich and complete fisherman’s feast with a strong Dongping Lake flavor. Its characteristics are rich yet not greasy, light yet not bland, with a fresh and delicate taste.

　　Key features of the Daan Mountain Whole Fish Banquet and Whole Lake Banquet:

　　First is the strict selection of ingredients. All dishes are made from the edible parts of wild aquatic plants and animals from Dongping Lake. To ensure quality, the restaurant sources ingredients from designated boats, with fish and other seafood kept alive until just before cooking, guaranteeing freshness and authentic flavor. Particularly for premium dishes, the selection criteria are even stricter — there are sayings like “carp should be about one foot long, crucian carp about eight inches,” and “best time to eat eel is when it’s like a whip handle, and soft-shell turtle when it’s like a horse hoof, typically in March or April.”

　　Second is the wide variety. The banquet includes every kind of fish, turtle, shrimp, crab, clam, as well as water plants like water chestnuts, gorgon fruits, lotus, lotus roots, cattails — each bringing out its unique flavor. Moreover, a single ingredient can be used to prepare many dishes with different flavors. For example, soft-shell turtle can be braised, stewed, or made into soup; carp can be prepared sweet and sour, red-cooked, soy-braised, or stewed. Cooking methods include steaming, stir-frying, deep-frying, pickling, braising, sautéing, quick-frying, and pot-roasting; shapes range from shredded, sliced, cubed, strip, flaked, minced, mashed, shaped into balls, rolls, or patties. A typical banquet consists of 16–18 dishes, but can go up to 40 or more. Dishes can be added or removed according to guests’ preferences.

　　Third is the refined preparation. Traditional family recipes are used, and fish is cooked in lake water. The water of Dongping Lake is of high quality and drinkable; fish stewed in it has an even richer fresh flavor.

　　The Daan Mountain Whole Fish Banquet has gained widespread popularity. During the tourist peak season, the restaurant serves over 50 banquets a day, using two to three hundred kilograms of fish. Dining on the Whole Fish Banquet

　　Modern science has proven that fish meat contains a large amount of protein, often referred to as "high-protein." The carbon bonds (C—C) that make up the protein are relatively short, making them extremely easy for the human body to absorb and utilize. The amino acid composition of its protein is also similar to that of human protein. Moreover, fish meat is rich in taurine, which can strengthen the heart's circulatory system and is beneficial to liver function and the nervous system. Research has also shown that taurine may brighten the eyes and enhance adaptability to dim light.

　　As people's living standards continue to improve, the Da'anshan Whole Fish Banquet will be loved by more and more people.