Shih Chuan Squid Soup Introduction
Traditional Squid Soup selects high-quality ingredients to give customers the most genuine experience of squid. The squid is sourced from Hokkaido, a migratory cephalopod from the Pacific Ocean, which is at its fattest and most tender in August. The essence is extracted from the tail end, with a standard weight of approximately 250 grams per squid; during the preparation process, it is entirely hand-cut, ensuring thick slices that are both crunchy and soft to chew, allowing you to savor the delicious flavors nurtured by the ocean. For the broth, premium bonito flakes are carefully chosen; they are rich in unsaturated fatty acids, DHA, and vitamin E. No artificial flavorings are added, and a natural, delicious stock is simmered with tender shredded bamboo shoots, properly seasoned and thickened to create a soup that is rich in color, aroma, and flavor. The meat sauce is crafted with nearly 20 years of skill by Ah Hwei Bo, who meticulously selects plump, authentic Taiwanese shallots. Following traditional methods, pork fat is used to infuse flavor, and after being stir-fried over low heat for several hours, it is combined with family-secret herbal ingredients and simmered for 2 hours, naturally releasing a rich meat sauce aroma, presenting a unique old-fashioned flavor. For the meatballs, premium hind leg meat is selected, mixed evenly with Chinese herbs, green onions, fried shallots, and a pinch of seasoning, then marinated at -10°C for 12 hours. This rapid preservation in the icy layer allows the natural sweet flavor of the meat to be retained, and after cooking, it exudes a unique aroma with a crispy texture that keeps you coming back for more.
