Tuchengzi New House Fish Soup Introduction
Chen Liang-Dian (born 1974) is the son of Chen Mei-Hsiung (born 1938), the founder of Yi Cheng Fish Soup. He has been helping in his father's shop until 2011, when he opened his own business under the name "Xin Cuo Fish Soup." Due to its traditional preparation and authentic flavors, it quickly became a well-known fish soup restaurant in the Tucheng area. The preparation of Xin Cuo Fish Soup is as follows: the fish is purchased, then the internal organs are removed, cleaned, skinned, and cut into pieces. It is marinated with soybean oil, sugar, and eggs for later use. In a pot, water is brought to a boil, then Napa cabbage, soup powder, and flat fish are added and boiled. Seasonings and cornstarch slurry are mixed in and set aside. The fish is dredged in batter, then deep-fried until cooked and set aside. When customers order, the fish is placed in a bowl, topped with soup, and served. If a customer orders fish soup noodles, the oil noodles are blanched, placed in a bowl, then the fish and soup are added before serving. The side dishes at Xin Cuo Fish Soup are quite unique and worth trying, including fish belly, fish roe, oyster rolls, and shrimp rolls.
