Tuchengzi Fish Stomach Clear Milkfish Stomach Soup Introduction
Tainan's Tuchengzi is known as a rich source of tilapia, and this restaurant specializes in dishes made from the locally sourced salty tilapia. This has become the main reason why Fish Belly Clear Soup can thrive in a rapidly changing market. Wang Mingqing, born in 1964, was inspired by his father, Wang Guocai, born in 1938, who used to sell tilapia belly soup from a food cart in his early years. Due to the difficulty of parking in crowded areas and the lack of customers in quieter places, he eventually closed shop, which sparked the entrepreneurial spirit in Wang Mingqing. Every morning when opening the restaurant, the first task at Fish Belly Clear Soup is to prepare the broth. The tilapia bones are boiled vigorously over high heat and then simmered slowly over low heat until closing time. The delicious broth plays an essential role in the tilapia belly soup. In a small pot, tilapia belly and shredded ginger are added and cooked in the broth, followed by the addition of water spinach for a brief boil before serving in a bowl, garnished with chopped celery and rice wine. Many people dislike the bones in tilapia, but the tilapia belly here has had the bones removed, so there’s no need to worry about being pricked by fish bones. For a heartier meal, one can order tilapia belly congee, which is made by cooking the tilapia belly in the broth, then placing rice in a bowl along with celery, crispy garlic, pepper, and cilantro, followed by pouring the tilapia belly soup over it, ready to be served. Locals in Tuchengzi enjoy this congee with rice and tilapia belly soup, preferring it over just rice and tilapia.
