Ah Feng Floating Water Silver Pomfret Soup Introduction
Ahong Floating Fish Soup was founded by Lin Ye-Ai-Yin in 1957. It is now managed by the second generation, Lin Yan-Sheng, and the third generation, Lin Jian-Liang. The floating fish soup is made from fish belly and fish back meat. The fish meat is ground into a paste, slightly seasoned, and shaped into small fish cake pieces. These are then dropped into boiling water, where they float when cooked, hence the name "floating fish soup." The broth, which is made from the cooked fish cakes, is thickened with sweet potato starch, resulting in a deliciously sweet soup. Ahong's floating fish soup is filled with milkfish, which is boneless, and the fish paste is made from milkfish mixed with coriander, shredded ginger, and black vinegar, creating a uniquely delicious flavor.
