Where is the Taishan casserole fish head?

Taishan Fish Head in Claypot

This dish of Taishan Fish Head in Claypot is made by Zhang Jie of Xintai Jinsui Hotel. In 2000, it was rated as a famous dish of Mount Tai. The meat of this dish is tender and delicious, and it has the effect of replenishing vital energy. Regular consumption can warm the stomach and nourish the body, warm and replenish qi.

The main raw materials include silver carp head, garlic cloves, onion and ginger, salt, monosodium glutamate, dark soy sauce, etc.

When making, more than 1,500 kilograms of fresh silver carp heads are taken, supplemented with ingredients, and refined using the traditional "Taishan casserole" technique, and slowly simmered over warm fire for 2 hours.