"Tianmu Lake" Clay Pot Fish Head

Last updated 2026-11-10 — The "Clay Pot Fish Head" of Tianmu Lake was first created at the Tianmu Lake Hotel in Jiangsu Province. After nearly thirty years of meticulous preparation by Zhu Shuncai, a renowned special-grade chef from Jiangsu, it has now been hailed as one of the best traditional dishes in Jiangsu and has become a unique gem in the realm of Chinese cuisine. The preparation of Tianmu Lake Clay Pot Fish Head uses naturally grown bighead carp heads from the waters of Tianmu Lake as the main ingredient, with the lake’s pure natural water serving as the broth base, along with a distinctive cooking technique. Thanks to Tianmu Lake’s pristine environment—where the surrounding green mountain vegetation filters the lake water, and the lakebed consists of sand rather than silt—this unique natural setting ensures the lake water is crystal clear, sweet, and immaculately clean, resulting in fish that are entirely free of any earthy taste. Therefore, the "Tianmu Lake" Clay Pot Fish Head is widely praised by food enthusiasts for its exceptional quality of being "deliciously fresh without any fishy smell, and richly flavorful without being greasy." (Changzhou)