Fish Head Casserole: The soul of the lake

Water is the soul

Tianmu Lake, often referred to as the “eyes of the mountain,” is surrounded by vast bamboo forests that naturally filter the rainfall. It is this sweet, pristine water that forms the backbone of the dish. But the true star is the organic bighead carp.

Unlike muddy river fish, the carp here grow in deep, sandy-bottomed waters, giving their meat a clean, refined sweetness. They are prized specifically for their colossal heads, which are packed with rich, gelatinous collagen—the secret to the soup’s legendary texture.

A test of patience

The preparation is a ritual that demands absolute precision. It begins with violence: the massive fish head is seared in hot oil and ginger until the skin turns a crackling golden brown. This step is crucial to lock in the savory notes. Then comes the shock—boiling water is poured directly over the frying fish, causing an instant, vigorous boil. The mixture is then transferred to a massive clay pot, where the fire is tamed. For hours, the chef must balance the heat, ensuring a “rolling boil” that emulsifies the oils without destroying the delicate meat.

A culinary legend born from pure water and patience. This famous, creamy-white soup is achieved through natural alchemy.

Alchemy in a pot

The magic happens during this long simmer. As the hours pass, the clear water transforms into a brilliant, creamy white liquid. Visitors often ask if milk was added to achieve this color, but the answer is a proud “no.” This visual transformation is pure culinary alchemy—the natural breakdown of proteins and fats under precise heat. The result is a soup that is velvety and incredibly smooth, coating the palate with a deep umami flavor. Served simply with a dash of white pepper and a handful of fresh coriander, it is the ultimate comfort food of Jiangnan.