Tuchengzi New House Fish Soup Introduction
Chen Liang-Dian (born in 1974) is the son of Chen Mei-Hsiung (born in 1938), the founder of Yicheng Fish Soup. He has been helping in his father's restaurant until 2011 when he started his own business under the name "New House Fish Soup." Thanks to its traditional preparation and authentic taste, it quickly became a well-known fish soup restaurant in the Tucheng area. The method for making New House Fish Soup includes: purchasing the fish, removing the internal organs, cleaning, skinning, cutting into pieces, and marinating with soybean oil, sugar, and eggs. In a boiling pot, add cabbage and soup powder, cook until boiling, and then add seasoning and cornstarch for thickening. The fish is coated in flour and deep-fried until cooked, then set aside. When customers order, the fish is placed in a bowl with the soup served on top. If customers order fish soup with noodles, boiled oil noodles are placed in a bowl first, followed by adding the fish and soup before serving. The side dishes at New House Fish Soup are quite special and worth trying, including fish belly, fish roe, oyster rolls, and shrimp rolls.
