Lin Congming Clay-Pot Fish Head – a 60-year-old Chiayi specialty.
We simmer pork-bone stock from dawn to afternoon for over ten hours, turning it from milky white into a rich, soy-milk-colored broth. Fresh, plump silver-carp heads arrive daily; we lop off the succulent heads behind the gills and cut the bodies into chunks, then deep-fry them to a golden crisp outside while keeping the juices locked inside. The velvety broth is loaded with hand-picked napa cabbage, wood-ear, dried shrimp, tofu, bean-curd sheets, garlic, chili, scallion, pork and our secret blend, finished with house-made satay sauce. Drop in the fried fish head and you get a fragrant, full-bodied, gently spicy flavor that keeps people coming back.
Recommended souvenir: Signature Clay-Pot Fish Head Gift Box
