Tucheng New House Fish Soup Introduction
Chen Liang-Tien (born in 1974) is the son of Chen Mei-Hsiung (born in 1938), the founder of Yichen Fish Soup. He has been helping at his father's shop until 2011, when he opened his own business under the name "New House Fish Soup." Due to its traditional preparation and authentic flavor, it quickly became a well-known fish soup restaurant in the Tucheng area. The preparation method for New House Fish Soup is as follows: the fish is bought fresh, and the internal organs are removed, washed, peeled, and cut into pieces. It is then marinated with soybean oil, sugar, and eggs for later use. Water is boiled in a pot, cabbage and thickening powder are added and cooked, along with seasonings and cornstarch to thicken the broth. The fish is coated in flour and deep-fried until cooked, then set aside. When customers order, the fish is placed in a bowl and topped with the soup before being served. If customers order fish soup noodles, the fried noodles are blanched and placed in a bowl first, followed by the fish and soup. The side dishes at New House Fish Soup are quite special and worth trying, including fish belly, fish roe, oyster rolls, and shrimp rolls.
