Tanzong Chopped Pepper Fish Head was born in 2017 and belongs to Hunan Dai's Catering Management Group together with Cooking Tobacco Times. The restaurant, which specializes in chopped pepper and fish head, is also famous for the 2018 "Hunan Cuisine Enters the United Nations Headquarters" event.

The status of chopped pepper fish head in Hunan cuisine is similar to that of boiled fish in Sichuan cuisine, which is not often eaten by locals, but is regarded as a representative dish of this cuisine in other places. Tanzong's chopped pepper fish head is made of bighead carp of more than 6 catties from Liuye Lake, and the meat of the fish head is firm, twice the size of the ordinary fish head. When cooking, the chef first stuffs 5 kinds of old altar chopped pepper, ginger, perilla and other condiments evenly into the fish mouth and smeared on the fish belly, drizzles the fish soup and then puts it into the steamer to steam, sprinkle the chives and other seasonings out of the pot, and finally pour it with boiling oil. The fish on the table is huge, the chopped pepper on the surface is bright and red, and the service staff will pour vodka and then light the fire and shout, the whole process is full of ritual.

In addition to the fish head, there are also several home-cooked dishes such as sauce-flavored beef and chili preserved eggs in the store, but none of the products are as good as the chopped pepper fish head, and there will be a certain risk of thunder. The interior of the altar is elegant, with blue and bronze complementing each other, and the method of separating the space with ancient red windows is also quite ingenious. There is a huge transparent fish tank at the main entrance of the restaurant, and more than a dozen live bighead carp are placed in the clear water, which attracts many children to stop and take pictures.