Medicinal Secret Fish Head Hotpot

Medicinal Secret Fish Head Hotpot

　　Medicinal Secret Fish Head Hotpot

　　In recent years, riding on the saying “eating fish makes you smart, but eating fish heads makes you even smarter,” whether Cantonese-style or Sichuan-style, fish head hotpot has emerged as a hot trend. In fact, over six years ago, the “Medicinal Secret Fish Head Pot” at Guanlu Terrace was already famed as “Guangzhou’s first,” and later, the secret recipe for fish head hotpot introduced by another mountain retreat was also derived from Guanlu Terrace.

　　The fish head hotpot at Guanlu Terrace is renowned far and wide, attracting patrons all year round. It’s said that one customer came every Saturday, and after eating there for several weeks in a row, her long-standing headache miraculously disappeared. She was so thrilled that she told everyone, “I got my headache cured right here!”

　　By the weekend, every available table in the restaurant is occupied, and dozens of people often wait outside. Even on regular days, when business at other eateries is relatively quiet, this place remains bustling. The large fish heads here are extremely fresh—their surfaces still glisten, and their eyes are pitch-black and clear, signs of top freshness. The “fish collar” and “fish pillow” are both removed. Gourmets explain that only by removing these parts can one truly appreciate the finesse of eating fish heads—leaving the collar on makes it hard to wash away the muddy taste (though it can be served upon request), while the thick meat of the pillow, if cooked together, would affect the tenderness of the fish lips, so it’s usually used to flavor the broth. Speaking of the broth, this is the most crucial element of fish head hotpot. Many diners can probably tell that it’s made with pork bones, fish pillows, pepper (for dispelling wind), and brain-nourishing herbs such as ligusticum, angelica dahurica, and gastrodia elata—but what other ingredients go into it remains a mystery. After being simmered in this uniquely sweet and highly nourishing broth, the large fish heads are fished out and served with a dip of minced ginger and soy sauce. They’re incredibly tender and delicious, and the fish cheek meat often slides right down your throat before you know it. With its exquisite taste and health benefits, it’s no wonder this fish head hotpot draws praise from celebrities and media personalities like radio and TV hosts all year round.