Tuchengzi Xincuo 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 had been helping at his father's shop until 2011, when he decided to open his own business under the name "New House Fish Soup." With its traditional preparation methods and authentic flavors, the restaurant quickly gained popularity in the Tucheng area as a well-known fish soup establishment. The preparation of New House Fish Soup involves buying fish, removing the internal organs, washing, skinning, and cutting it into pieces, then marinating with soybean oil, sugar, and eggs. In a pot of boiling water, cabbage, soup powder, and flat fish are added and cooked, along with seasoning and cornstarch for thickening. The fish pieces are then dipped in batter and deep-fried until cooked. When customers order, the fish is placed in a bowl and topped with the soup before serving. If a customer orders fish soup noodles, boiled oil noodles are placed in a bowl first, followed by the fish and soup. The side dishes at New House Fish Soup are quite unique and worth trying, including fish belly, fish roe, oyster rolls, and shrimp rolls.
