Tucheng New House Fish Soup Introduction
Chen Liangdian (born in 1974) is the son of Chen Meixiong (born in 1938), the founder of Yicheng Fish Soup. He has been helping at his father's shop until 2011, when he opened his own business under the name "Xincuo Fish Soup." Because of its traditional preparation and authentic taste, word of mouth quickly made it a well-known fish soup shop in the Tuchengzi area. The preparation of Xincuo Fish Soup involves buying fish, removing the innards, cleaning, skinning, and cutting it into pieces, then marinating with soybean oil, sugar, and egg. In a pot, boiling water is added with cabbage, soup powder, and flat fish, cooking until it boils, then seasoning and using cornstarch to thicken. The fish is dipped in batter and deep-fried until cooked and set aside. When customers order, the fish is placed in a bowl and topped with the soup before serving. If customers order the fish soup with noodles, the oily noodles are blanched and placed in a bowl, followed by the fish and soup before serving. The side dishes at Xincuo Fish Soup are quite special and worth trying, including fish belly, fish roe, oyster rolls, and shrimp rolls.
