Imperial Spring Fish Head Clay Pot

Imperial Spring Fish Head Clay Pot

　　　Made with fresh Xian’gu fish heads from Bai Teng Lake, braised in a large clay pot with scallions, garlic, ginger, cilantro, Shaoxing wine, and other seasonings using the dry-braising method. Rich in aroma, flavorful, and tender. It’s a signature dish at Royal Banquet Hall.

　　 Imperial Spring Imperial Clams are made with plump, meaty yellow clams from Shangheng, Doumen, steamed in a small bowl with minced garlic. The dish has a rich, savory sauce and tender meat that lingers on the palate. It’s a specialty dish that’s hard to find in the city.