Heilongtan Whole Fish Banquet

Heilongtan Whole Fish Banquet

　　The Heilongtan Whole Fish Banquet was created in the mid-1980s. It was developed by Yang Zeru, a chef from the catering department of the first tourism development company in Heilongtan at the time. The dishes use naturally caught silver carp and bighead carp from the Heilongtan Reservoir as the main ingredient. Through various cooking methods such as mixing, stir-frying, braising, stewing, deep-frying, and steaming, dozens of uniquely flavored whole fish banquet dishes can be prepared. Especially the fish tofu, fish balls, and fish head soup made from silver carp and bighead carp are tender, smooth, and delicious, earning fame both within and beyond the province.

　　Over twenty years of development, the Heilongtan Whole Fish Banquet has expanded to include over a hundred different flavor variations. Moreover, the hotpot made with bighead carp heads has become especially popular in markets around Chengdu.