Tianmu Lake Fish Head Hot Pot

Wild bighead carp from Tianmu Lake is slow-cooked in a clay pot until the broth turns a creamy white, with tender, flavorful meat.

Originating from the fishing communities around Tianmu Lake in Liyang, it is now one of Changzhou's signature dishes.

Served with tofu and vermicelli added to the pot, best eaten piping hot.

The authentic version is served at lakeside restaurants at Tianmu Lake — creamy white broth, tender fish head — the showpiece dish of a Changzhou banquet.