It is a famous traditional dish of Zhenjiang. The flesh is scraped off a big fish to make a dish and the fish head is left as the ingredients. It is braised in chicken soup together with crab meat, ham, dried mushrooms, chicken, gizzard, liver and fresh bamboo shoots, etc. It has milky white color and thick broth. It tastes fat and tender. Therefore, there is folk proverb going around in Zhenjiang that “the head of a chub is the best part to be eaten; as for herring and duck, they are respectively the tail and thigh”, which is indeed reasonable.