The most famous specialty of Tianmu Lake is the fish head simmered in casserole of Tianmu Lake brand.

Tianmu Lake casserole simmered fish head: created in Jiangsu Province, Tianmu Lake Hotel, Jiangsu Province, by the Jiangsu Province, the special chef Zhu Shuncai nearly thirty years of careful cooking, is now known as Jiangsu's best traditional dishes, and has become China's culinary world of a strange flower. You can't miss it at Tianmu Lake.

Cooking Tianmu Lake casserole fish head, choose Tianmu Lake water body in the natural breeding of big chub head as raw materials, pure natural Tianmu Lake water for soup base (filtered by the surrounding mountain green vegetation of the lake, the bottom of the lake for the sandy rather than silt, this unique natural environment created Tianmu Lake water is clear, sweet, untainted, so which grows the fish is absolutely no fishy smell), remove the scales to remove the gills and giblets, remove internal organs, wash and chop down the fish head, and then wash and chop down the head. Wash and chop off the head of the fish, the head of the pan frying yellow and then fish out, into the casserole, injected into the water of Tianmu Lake, supplemented with green onion knots, ginger, cooking wine, vinegar, coriander, pepper, etc., skimming floating oil, simmering on the fire for a number of more than 3 hours, coupled with the unique cooking technology processed and made.

Tianmu Lake casserole fish head to its finished product "fresh and not fishy, fat and not greasy," soup fresh juice thick as milk, fish meat white and red, tender, fragrant. Fresh and famous in the world.

Tianmu Lake local specialties are:

Tianmu Lake beer, Hydrangea Island green tea, Tianmu Lake white tea, white fish, rice, dried asparagus, Nanshan chestnuts, handmade sausage, roasted fish, wild geese and mushrooms, Liyang liver, Nanshan Bamboo Sea, "all bamboo feast", reedbed wind goose, Daibu dog meat, Nanshan bamboo chicken, Liyang white celery, Pingqiao chestnut, Zhoucheng mutton and so on.