"To make Braised Silver Carp Head, you must use a large gray carp. Compared to the white carp, the meat of the large gray carp is more tender. Everyone can take a closer look at this dish before anyone starts; did you notice? Even though the Braised Silver Carp Head is presented with its head shape intact, there isn't a single bone left."
"The core of this dish is to pull out every single bone from the carp head while maintaining the shape, without breaking or falling apart, avoiding a fragmented mess."
"I've seen some food critics describe Braised Silver Carp Head as a showy knife skills dish, but I disagree. Admittedly, the dish requires excellent knife skills, but if knife skills alone could make it the main dish of the Three Heads Banquet, then Wensi Tofu should also be in it."
"Usually, the meat on the fish face is the most tender, but in Braised Silver Carp Head, you'll find every piece of meat is as tender as the fish face!"
