Sanku Seafood Noodles Introduction
"Three Gouts Seafood Noodles" was originally established by Chen Qiu-li, the daughter-in-law of Chen Yu-xia's uncle. Born in 1969, Chen Qiu-li is a native of Tuchengzi in the Annan District. After marrying and moving to Sangu, she began working at Yi Cheng Fish Shop in Tainan, specializing in milkfish soup. After resigning, she opened a noodle stall in front of Longde Temple in Sangu, selling fish soup noodles, seafood noodles, and seafood porridge. It has become a famous noodle stall in the Sangu area. In 2010, Chen Qiu-li moved to Tuchengzi in the Annan District to start her own noodle shop, and the Three Gouts Seafood Noodles stall was taken over by Chen Yu-xia. After taking over, Chen Yu-xia focused on selling seafood noodles and seafood porridge. The seafood noodles are made with oil noodles and topped with ingredients such as milkfish belly, milkfish meat, milkfish skin, milkfish balls, and oysters, although oysters have recently been omitted due to their high price. The preparation method for the seafood noodles involves briefly blanching the oil noodles, placing them in a bowl, and then adding minced celery, crispy shallots, and broth made from boiling milkfish bones. After cooking the milkfish belly, meat, skin, and balls, they are added to the bowl of noodles for serving. For the seafood porridge, cooked rice is placed in a bowl, and after cooking the milkfish belly, meat, skin, and balls, they are spooned over the rice and topped with crispy garlic for serving. While the seafood noodles and porridge sold at "Three Gouts Seafood Noodles" are named for seafood, they are all made primarily with milkfish, which is abundant in the Sangu area.
