Shih Chuan Squid Soup Introduction
Shih Chuan Squid Soup carefully selects specialty ingredients to provide customers with the most authentic squid experience. They use squid from Hokkaido, known for its migratory nature in the Pacific Ocean. The squid is most plump and tender in August, with the tail section, ideally weighing five ounces, being the focus for quality over quantity. During the preparation, the squid is cut by hand into thick slices, offering a crisp yet tender chew, allowing you to savor the ocean's delightful flavors. The soup base features carefully chosen high-quality bonito flakes, rich in unsaturated fatty acids, DHA, and vitamin E. It is made without any artificial flavorings, creating a naturally delicious broth enhanced by fresh shredded bamboo shoots. After appropriate seasoning and thickening, it becomes a soup that fulfills all aspects of color, aroma, and taste. The pork topping is crafted with nearly 20 years of experience from Master A-Hui. He strictly selects plump Taiwanese red shallots and follows traditional methods to sauté them in lard. After a few hours of gentle frying, he adds family-secret herbal ingredients and simmers for 2 hours, resulting in a robust and rich meat topping that showcases a classic flavor. For the meatballs, high-grade hind leg meat is chosen. It is mixed evenly with traditional Chinese herbs, green onions, and a touch of seasoning, then marinated at minus 10°C for 12 hours. Rapid preservation in the freezing layer ensures the meat's intrinsic sweetness and flavor. After cooking, it releases a unique aroma and has a crispy texture that keeps you wanting more.
