Tuchengzi Xincuo Fish Soup Introduction
Chen Liangdian (born in 1974) is the son of Chen Meixiong (born in 1938), the founder of Yicheng Fish Belly Soup. He has been helping at his father's shop until 2011, when he opened his own business under the name "Xin Zhu Fish Belly Soup." Due to its traditional preparation and authentic taste, it quickly became a well-known fish belly soup shop in the Tucheng area. The preparation method of Xin Zhu Fish Belly Soup involves purchasing fish, removing the internal organs, washing, peeling, and cutting it into pieces. The fish is marinated with soybean oil, sugar, and eggs for later use. When boiling water is ready in a pot, Chinese cabbage, thickening powder, and flat fish are added and boiled, along with seasonings and cornstarch to thicken. The fish pieces are coated with batter and deep-fried until cooked, then set aside. When a customer orders the fish belly soup, the fish is placed in a bowl and topped with the thick soup. If the customer orders fish belly soup with noodles, the oil noodles are blanched and placed in a bowl first, followed by the fish and soup before serving. The side dishes at Xin Zhu Fish Belly Soup are quite unique and worth trying, including fish stomach, fish roe, oyster rolls, and shrimp rolls.
