Ahong Floating Water Milkfish Soup Introduction
A-Fong Floating Fish Soup was founded by the founder Lin Ye-Ai-Yin in 1957. It is currently managed by the second generation Lin Yan-Sheng and the third generation Lin Jian-Liang. The floating fish soup is made using the fish belly and back meat, which is ground into a paste, lightly seasoned, and shaped into small pieces that are dropped into boiling water. Once cooked, they float to the surface, which is how the dish got its name. The broth, cooked quickly with the fish soup, is thickened with sweet potato starch, resulting in a deliciously sweet and flavorful soup. A-Fong's floating fish soup is filled with milkfish, which is boneless, and the fish paste is made from milkfish mixed with cilantro, shredded ginger, and black vinegar, creating a uniquely delicious flavor.
