Tucheng Fish Stomach Clear Milkfish Belly Soup Introduction
Tainan's Tuchengzi is a major production area for the milkfish, and restaurants here use local saltwater milkfish as their key ingredient, which is the main reason why Yudujing's Fish Belly Soup can thrive in a frequently changing market. Wang Mingqing (born in 1964), the owner of Yudujing, was inspired by his father Wang Guocai (born in 1938), who sold milkfish belly soup from a cart in his early years. He faced challenges in finding parking in busy areas and dealt with slower business in quiet ones, leading him to close his stall, which later inspired Wang Mingqing to start his own business. Early in the morning, when setting up the shop, the first task at Yudujing is to prepare the broth by boiling the milkfish bones briskly over high heat and then simmering them slowly until closing time. The delicious broth plays an essential role in the milkfish belly soup. In small pots, milkfish belly and shredded ginger are added to the broth to cook, followed by a brief cooking of water spinach before serving in bowls topped with diced celery and rice wine. Many people avoid milkfish due to its many bones, but Yudujing's milkfish belly has had the bones meticulously removed, so there is no need to worry about getting caught by fish bones. For those looking for a hearty meal, the milkfish belly congee can be ordered, which is made by cooking the milkfish belly in broth and setting it aside. Rice is served in a bowl with celery, fried garlic, pepper, and cilantro, and then the milkfish belly soup is poured over it before serving. Locals in Tuchengzi enjoy this congee with rice and milkfish belly, but are less inclined towards just rice and milkfish...
