5 must-try local delicacies that bring the freshness of the mountains and rivers into your bowl!

1️⃣ Jinhu Organic Fish Head Soup
(Creamy white soup | Rich and sweet)
The clearer the waters of Jinhu, the more delicious the fish head!
This signature dish on Taining's dining table features organic, large male fish from the ecologically farmed Dajinhu Lake.
The fish head is large, plump, and rich in gelatin.
📝Tip: Fish heads are at their most plump in autumn. Paired with a bowl of rice, soaking up the broth, it's a delicacy!
2️⃣ Braised Lion's Head with Wild Red Mushrooms
(A "Flavorful Alliance" of Forest Gifts and Craftsmanship)
Red mushrooms are the "soft gold" of Taining's mountains, naturally fresh and sweet.
The lion's head is hand-minced with local pork,
added with chopped water chestnuts for crunch, and rolled into fist-sized balls.
First pan-fried, then stewed to lock in the meat's flavor, the two are a perfect match. 📝Tip: Wild red mushrooms are scarce, so be sure to contact the restaurant in advance to make reservations.

3️⃣ Shangqing Floating Tofu Casserole
(A Gentle Revolution in "Live" Tofu | A Millennium Craft)
This tofu casserole features Shangqing floating tofu,
cut into cubes and stewed with pork belly slices, shiitake mushrooms, and wood ear mushrooms,
and drizzled with a spoonful of our secret sauce.
The tofu absorbs the savory flavor of the pork and the rich aroma of the sauce.
It's smooth and tender, with a refreshing sweetness from the beans. Even with rice and soup, it's enough to top three bowls!
📝Fun Fact: Floating soy milk is a process where a special gourd is used to hold aged soy milk and slowly float it over the freshly cooked soy milk. The small amount of aged soy milk that overflows slowly seeps into the fresh soy milk. 4️⃣ Handmade Jade Spring Rolls
(The ritual of spring wrapped in jade)
The outer skin is made from rice paste mixed with fresh chives.
The inner filling is a "flavor bomb" of stir-fried seasonal bamboo shoots, smoked pork, dried tofu, and diced shiitake mushrooms.
A gentle bite reveals the tender, glutinous outer skin and the fragrant filling.
The spicy aroma of the chives cleverly counteracts the greasiness of the meat.
📝Tip: Best eaten freshly made; the outer skin will harden if it gets cold, so remember to eat it while it's hot!
5️⃣ Tea Oil-Cooked Pork Tripe Wrapped in Egg
(A healthy "earthy" combination | nourishes the spleen and stomach)
Use fresh pork tripe and farm-raised eggs. Slice the prepared, cooled pork belly and eggs and place them in a pot.
Add salt and tea oil to the broth and bring to a boil over low heat.
The delicate fragrance of the tea oil permeates every inch of the pork belly.
The broth is clear and slightly yellowish, and a sip warms your heart and stomach, making it a perfect nourishing addition for autumn and winter.
📝Tip: Tea oil contains various functional ingredients. Long-term consumption can significantly improve blood circulation, prevent cardiovascular sclerosis, and lower blood pressure and blood lipids.