Tuchengzi Fish Belly Clear Milkfish Belly Soup Introduction
Tainan's Tuchengzi is a hub for the production of pompano fish, and the local salted-water pompano fish serve as the main ingredient for the restaurant. This is the key reason why Fish Belly Qingzi can thrive in a frequently changing storefront. Wang Mingqing (born in 1964), the owner, was inspired by his father Wang Guocai (born in 1938), who in his early years sold pompano fish belly soup from a cart. He experienced the challenges of setting up shop in crowded places where parking was tough, and how business dwindled in less populated areas, which later sparked Mingqing's entrepreneurial spirit. Every morning, as they prepare to open the shop, the first task at Fish Belly Qingzi is to simmer the broth. The pompano fish bones are boiled at high heat and then slowly cooked at a low heat until closing time. The flavorful broth plays a pivotal role in the pompano fish belly soup. In a small pot, they add pompano fish belly and shredded ginger, and then pour in the broth to cook. Afterward, water spinach is briefly cooked, and the dish is served in a bowl topped with bits of celery and rice wine. Many people dislike the bones in pompano fish, but the fish belly at Fish Belly Qingzi has already been deboned, so customers do not need to worry about choking on fish bones. For those looking to fill their stomachs, they can order pompano fish belly porridge, which is made by cooking the fish belly in the broth beforehand. Rice is placed in a bowl along with celery, fried garlic, pepper powder, and cilantro, and then the pompano fish belly soup is poured in before serving. Locals in Tuchengzi often enjoy rice with pompano fish belly soup, preferring it over plain rice and pompano fish...
