Shichuan Squid Soup Introduction
Shichuan Squid Soup carefully selects special ingredients to provide customers with the most authentic squid experience. The squid is sourced from Hokkaido, a migratory cephalopod of the Pacific Ocean, with the plumpest size usually found in August. The tender meat is extracted by prioritizing quality over quantity, with the tails weighing around 250 grams being the standard. During the preparation, each piece is hand-cut, ensuring a thick and satisfying bite that combines a crunchy exterior with tenderness, allowing you to savor the fresh flavors nurtured by the sea. The broth features carefully selected high-grade smoked bonito flakes, rich in unsaturated fatty acids, DHA, and vitamin E, cooked without any artificial flavorings to create a naturally delicious stock. Combined with fresh tender bamboo shoots and properly seasoned to thicken, it results in a soup that delights the senses with its color, aroma, and taste. The meat sauce is crafted with nearly 20 years of expertise from Ah Hui Bo, who strictly selects plump, authentic Taiwanese shallots. Following traditional methods, the shallots are sautéed in pork lard over low heat for several hours, blended with family-recipe Chinese herbal ingredients, and simmered for 2 hours to release a rich meaty aroma, showcasing a distinct old-fashioned flavor. The minced meat is meticulously chosen from high-quality hind leg meat, mixed with Chinese herbs, scallions, shallots, and a hint of seasoning, then marinated at -10°C for 12 hours. Flash-freezing preserves the meat's own fresh sweetness and, upon cooking, emits a unique fragrance. Its crispy texture will keep you coming back for more.
