Clay Pot Fish Head
This dish is made by taking a live silver carp from Tianmu Lake, scaling and gutting it, then chopping off the head. The fish head is simmered for several hours over a low flame in Tianmu Lake water with the right blend of seasonings. The resulting broth is as white as milk and incredibly flavorful, while the flesh is snow-white with a pinkish hue, tender beyond compare. It’s praised for being richly fresh without any fishy smell and succulent without being greasy, and has been hailed by many food critics from China and abroad as the “world’s finest dish.”
( Liyang)
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