Tuchengzi New House Grouper Soup Introduction
Chen Liang-Dian, born in 1974, is the son of Chen Mei-Hsiung, the founder of Yicheng Saury Soup, who was born in 1938. Chen Liang-Dian has always helped in his father's restaurant until 2011, when he started his own business under the name "Xincuo Saury Soup." Due to its traditional preparation and authentic flavor, it quickly gained a reputation as a well-known saury soup place in the Tucheng area. The preparation of Xincuo Saury Soup involves purchasing saury, removing the internal organs, cleaning it, skinning, and cutting it into pieces. The fish is then marinated with soybean oil, sugar, and eggs, and set aside. In a boiling pot, cabbage, soup powder, and flatfish are cooked, then seasoning and cornstarch are added for thickening. The marinated saury is dusted in flour and deep-fried until cooked, then set aside. When customers order the dish, the saury is placed in a bowl, topped with the soup, and served. If customers order saury soup noodles, the oil noodles are blanched and placed in a bowl first, followed by the saury and soup, then served. The side dishes at Xincuo Saury Soup are quite unique and worth a try, including saury belly, saury roe, oyster rolls, and shrimp rolls.
