Sanku Seafood Noodles Introduction
"San Gu Seafood Noodles" was originally established by Chen Qiuli, the daughter-in-law of Chen Yuxia, who was born in 1969. Chen Qiuli is from Tuchengzi in the Annan District and moved to San Gu after marriage. She began working at the Yi Cheng Fish Mackerel Soup Shop in Tainan, and after resigning, she opened her noodle stall in front of the Long De Temple at the current location, selling fish mackerel soup noodles, seafood noodles, and seafood porridge, becoming a well-known noodle stall in the San Gu area. In 2010, Chen Qiuli moved back to Tuchengzi in the Annan District to open a noodle shop, and the San Gu Seafood Noodle stall was taken over by Chen Yuxia. After Chen Yuxia took over, the main offerings became seafood noodles and seafood porridge. The noodles used in the seafood noodles are oil noodles, with ingredients that include milkfish belly, milkfish meat, milkfish skin, milkfish balls, and oysters, although oysters have been omitted recently due to high prices. The preparation method for the seafood noodles involves blanching the oil noodles and placing them in a bowl, adding chopped celery, fried shallots, and broth made from simmered milkfish bones. The milkfish belly, milkfish meat, milkfish skin, and milkfish balls are cooked and then added to the noodle bowl for serving. For the seafood porridge, cooked rice is placed in a bowl. The milkfish belly, milkfish meat, milkfish skin, and milkfish balls are cooked and spooned over the rice bowl, topped with garlic crisps, and served. Although the noodles or porridge sold at "San Gu Seafood Noodles" are named for seafood, they all use milkfish as the main ingredient, as San Gu is rich in milkfish...
