A Feng Floating Water Milkfish Soup Introduction
A-Fong Floating Fish Ball Soup was established by 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 balls are made from fish belly and fish back meat. The fish meat is blended into a paste, lightly seasoned, then shaped into small fish ball pieces that are dropped into boiling water; when cooked, they float to the surface, hence the name floating fish ball soup. The broth, cooked quickly after the fish balls, is thickened with sweet potato starch, resulting in a sweet and delicious soup. A-Fong's floating fish balls are filled with milkfish, bone-free, and the fish paste is made with milkfish, cilantro, shredded ginger, and black vinegar, creating a uniquely delicious taste.
