A-Hong Floating Water Catfish Soup Introduction
Ah Feng Floating Fish Soup was founded by Lin Yeaiyin in 1957. It is currently managed by the second generation, Lin Yansheng, and the third generation, Lin Jianliang. The floating fish soup is made from fish belly and back meat, which is blended into a paste, seasoned slightly, and then shaped into small fish soup blocks. These blocks are dropped into boiling water, and once cooked, they float to the surface, giving rise to the name "floating fish soup." The broth used for cooking the fish soup is thickened with sweet potato starch, resulting in a deliciously sweet soup. Ah Feng's floating fish soup is filled with milkfish, which has no bones, and the fish paste is made from milkfish mixed with cilantro, shredded ginger, and black vinegar, creating a uniquely delicious flavor.
