Clay Pot Fish Head in Tai'an

Clay Pot Fish Head in Tai'an

　　Clay Pot Fish Head in Tai'an

　　Clay Pot Fish Head in Tai'an This dish was created by Zhang Jie from Xintai Jinshui Grand Hotel. It was named one of the Famous Dishes of Mount Tai in 2000. The dish features tender and delicious meat, and has the health benefit of invigorating the spleen and replenishing qi. Regular consumption can warm the stomach, nourish the body, and provide gentle tonification.

　　Main ingredients include the head of a silver carp, garlic cloves, scallions, ginger, salt, monosodium glutamate, dark soy sauce, and more.

　　The preparation involves using a live silver carp head weighing over 1500 grams, along with complementary ingredients, and is refined through a traditional “Tai'an clay pot” cooking technique involving two hours of slow simmering over low heat.