Tucheng Fish Stomach Clear Soup with Shitake Fish Stomach Introduction
Tainan's Tuchengzi is renowned for its abundant farmed milkfish. The local salty water milkfish serves as the main ingredient for the restaurant, which is the primary reason why Fish Belly Qingzi can thrive in a frequently changing business environment. Wang Mingqing, born in 1964, was inspired by the entrepreneurship of his father, Wang Guocai, born in 1938, who used to sell milkfish belly soup from a cart. Parking was difficult in crowded areas, while quiet places had no business, leading to him eventually closing down, which sparked Wang Mingqing's entrepreneurial inspiration. Every morning, when opening the store, the first thing Fish Belly Qingzi does is to prepare the broth. The milkfish bones are first boiled on high heat, then simmered slowly on low heat until closing time. The delicious broth plays a crucial role in the milkfish belly soup. In a small pot, milkfish belly and shredded ginger are added to the broth to cook, followed by some water spinach briefly boiled, then served in a bowl with sprinkled celery, rice wine, and brought to the table. Many people dislike the bones in milkfish, but Fish Belly Qing has already removed the fish bones, so there's no need to worry about choking. If you're looking for a hearty meal, you can order the milkfish belly porridge, which is made by cooking the milkfish belly in the broth and setting it aside. The rice is served in a bowl with celery, crispy garlic, pepper, and coriander, then topped with the milkfish belly soup before being served. Locals in Tuchengzi often enjoy rice with milkfish belly soup as their porridge, while some may not prefer rice and milkfish...
