A-Fong Floating Water Mullet Soup Introduction
Ahong Floating Fish Soup was founded by Lin Yeh-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 is processed into a paste, lightly seasoned, and shaped into small blocks of fish soup that are then dropped into boiling water. Once cooked, they float to the surface, hence the name "floating fish soup." The broth is made quickly from the cooked fish soup and thickened with sweet potato starch, resulting in a deliciously sweet and savory soup. Ahong'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, giving it a uniquely fresh and delicious flavor.
