Stewed Fish Head in Tianmu Lake Casserole: Founded in Tianmu Lake Hotel in Jiangsu Province, it has been carefully cooked by Zhu Shuncai, a famous chef in Jiangsu Province for nearly 30 years. Now it has been hailed as the best traditional dish in Jiangsu Province and has become a wonderful flower in China cuisine. You must visit Tianmu Lake.

Fish heads are cooked in Tianmu Lake casserole, with silver carp heads naturally raised in Tianmu Lake as raw materials, and pure natural Tianmu Lake as soup base (the bottom of the lake filtered by the surrounding mountain green vegetation is sandy, not muddy, which makes Tianmu Lake clear, sweet and spotless, so the fish growing in it have no earthy smell), and the scales and gills are removed, and the fish heads are washed and chopped. Pour into the water of Tianmu Lake, and add onion, ginger, cooking wine, balsamic vinegar, coriander, pepper, etc. Skim off the oil slick, simmer on the fire for more than 3 hours, and add special cooking techniques for processing.

Therefore, the characteristics of Tianmu Lake casserole fish head are that its finished product is "fresh but not fishy, fat but not greasy". Fresh soup is as thick as milk, and the fish is white and red, delicate and fragrant. It is famous for its delicious food.

The local specialties of Tianmu Lake include:

Tianmu Lake Beer, Hydrangea Island Green Tea, Tianmu Lake White Tea, White Fish, Black Rice, Dried Winter Bamboo Shoots, Nanshan Chestnut, Handmade Sausage, Roasted Fragrant Fish, Wild Mushrooms, Liyang Chagan, Nanshan Bamboo Sea "Full Bamboo Banquet", Bamboo Goose, Daibu Dog Meat, Nanshan Bamboo Chicken, Liyang Baiqin, Pingqiao Chestnut, Zhoucheng Mutton, etc.