Braised carp head

Zhenjiang traditional famous dish. A big fish, with its meat scraped off for cooking, the remaining fish head is carefully cooked by a renowned chef, accompanied by crab meat, ham, shiitake mushrooms, chicken, gizzard liver, fresh bamboo shoots and other ingredients, and stewed in chicken soup. Surprisingly, it is a wonderful dish with a milky white color, thick soup, and a tender and juicy taste. There is a folk saying in Zhenjiang: "Silver carp eats the head, green carp eats the tail, and ducks eat the thighs.