Singu Seafood Noodle Introduction
"San Gu Seafood Noodles" was originally opened by Chen Qiu Li, the wife of Chen Yu Xia's uncle, in 1969. Chen Qiu Li is from Tucheng in the Annan District. After getting married and moving to San Gu, she worked at the Yi Cheng Fish and Mullet Soup restaurant in Tainan. After resigning, she opened a noodle stall in front of Long De Temple in San Gu, selling fish and mullet soup noodles, seafood noodles, and seafood porridge, and became a well-known noodle stall in the San Gu area. In 2010, Chen Qiu Li moved to Tucheng in the Annan District to open a noodle shop, and the San Gu 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 use fried noodles, with ingredients including mullet belly, mullet meat, mullet skin, mullet balls, and oysters, though the oysters have been omitted recently due to their high cost. The preparation of seafood noodles involves blanching the fried noodles and placing them in a bowl, adding chopped celery, crispy shallots, and a broth made from simmering mullet bones. After boiling the mullet belly, mullet meat, mullet skin, and mullet balls until cooked, they are poured into the noodle bowl and served. The preparation of seafood porridge involves cooking rice and placing it in a bowl. The mullet belly, mullet meat, mullet skin, and mullet balls are boiled until cooked, then scooped into the rice bowl, topped with crispy garlic, and served. The noodles or porridge sold at "San Gu Seafood Noodles," though named after seafood, are actually all made with mullet, as San Gu is rich in mullet production...
