Liuhe Night Market - Mullet Soup Introduction
A popular dish for over 40 years. The threadfin (Mullet) comes from the pure and unpolluted deep sea, and is quickly frozen after being caught to preserve the freshness of the fish meat. When cooking, it is marinated with a special sauce for a long time, then coated and deep-fried using fresh oil to ensure a golden and crispy outer layer while keeping the fish meat tender and bouncy inside. The broth is made by simmering napa cabbage and flatfish, thickened with cornstarch, creating a fresh and light soup with a hint of sweetness. Finally, the freshly fried fish is added to the fish soup and served with a specially blended chili sauce, aged five-spice vinegar, and white pepper. A bowl of signature mullet soup is guaranteed to leave customers unable to resist and craving for more.
