Sanku Seafood Noodles Introduction
"Sankou Seafood Noodle" 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. After marrying and moving to Sankou, she worked at the Yicheng Fish Mackerel Soup stall in Tainan. After resigning, she opened a noodle stand in front of the Longde Temple at its current location, selling fish mackerel soup noodles, seafood noodles, and seafood porridge, which became extremely popular in the Sankou area. In 2010, Chen Qiuli moved to Tuchengzi in the Annan District to open a noodle shop, and the Sankou Seafood Noodle stand was taken over by Chen Yuxia. After taking over, Chen Yuxia focused on selling seafood noodles and seafood porridge. The noodles used for the seafood noodles are oil noodles, and the ingredients include banded sea bream belly, banded sea bream meat, banded sea bream skin, banded sea bream balls, and oysters; however, due to the high price of oysters, they are often omitted. The preparation method for seafood noodles is as follows: first blanch the oil noodles and place them in a bowl, then add chopped celery, fried shallots, and the broth made from simmering banded sea bream bones. After cooking the banded sea bream belly, meat, skin, and balls in the pot until done, they are added to the bowl of noodles and served. The method for preparing seafood porridge is as follows: cook the rice and place it in a bowl. After cooking the banded sea bream belly, meat, skin, and balls in the pot until done, they are spooned over the rice and topped with fried garlic before serving. Although the noodles or porridge sold at "Sankou Seafood Noodle" is named after seafood, they actually use banded sea bream as the primary ingredient, which is abundant in Sankou...
