A-Fong Fish Soup with Milkfish Introduction
A-Fong Floating Fish Soup was founded by 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 from fish belly and fish back meat, which are ground into a paste, lightly seasoned, and then shaped into small fish cake pieces that are dropped into boiling water. Once cooked, they float to the surface, hence the name floating fish soup. The broth from boiling the fish cakes is thickened with sweet potato starch, resulting in a clear and delightful soup. A-Fong's floating fish soup is filled with milkfish, which is bone-free, and the fish paste is made with milkfish mixed with cilantro, ginger strips, and black vinegar, creating a uniquely delicious flavor.
