Giant fish head from the reservoir

Giant fish head from the reservoir

　　Zhenlong's fame for its reservoir fish is largely thanks to the JinKeng Reservoir within the town. The reservoir’s abundant aquatic resources attract food enthusiasts eager for a taste of its freshness. At the oldest eatery by the reservoir, “Tianji Cuisine,” the owner ingeniously channels reservoir water into ponds to raise over a dozen varieties of fish, including catfish, snakehead, mandarin fish, mandarin perch, and border fish. But the most eye-catching is the 20-jin (approximately 10 kg) bighead carp. Moreover, the restaurant has crafted an entire fish feast, preparing different parts of the bighead carp—from the head to the bones—using various cooking methods, allowing diners to enjoy the full range of fish flavors.

First, the large fish head is steamed to preserve the pure, original flavor of the fish. It’s said that in polluted waters, the freshness of the fish head is lost, and it might even taste like kerosene. On the contrary, fish from clear waters have sweet, smooth-tasting heads.

As for the fish body, it can be braised or cooked in other ways. When prepared with perilla as a seasoning, the fish is sliced, seasoned, then seared until the surface turns golden—a sight to behold. The aroma of the fish mingles with the fragrance of perilla and chopped scallions, and when you bite in, the outside is crispy while the inside is tender, with fresh and smooth fish meat.

Do you think fish bones are like chicken ribs—tasteless and not worth keeping? Not at all. The restaurant cleverly uses the bighead carp’s bones to make a pot of freshly boiled tofu and coriander soup, revealing that fish bones can be surprisingly flavorful when sucked on. The soup is refreshing and delicious, rich in umami, adding a lot of character to what would otherwise be an ordinary tofu and coriander soup.

The fish belly is prepared with the most natural method—steaming—and with precise timing. A special fermented soybean sauce enhances the flavor, complemented by a few slices of ginger and chopped scallions for the perfect touch. Even the often-discarded fish intestines are put to good use—pan-fried with eggs. This creative dish is not only inventive but also delicious. In addition, the restaurant recommends several Hakka-style dishes. Knowing that Zengcheng is home to roughly half Hakka people and half locals, Hakka cuisine is a staple on the menu. One standout is stir-fried pork belly with arrowhead slices—the pork is rich yet not greasy, and the arrowhead is crisp and fragrant, truly authentic.

While enjoying the delicious food, you can also stroll through the owner’s thoughtfully designed private garden. Koi fish by the pond and birds among the flowers add to the relaxed and leisurely atmosphere.