Tucheng Fish Stomach Clear Soup with Milkfish Belly Introduction
Tainan's Tuchengzi is a major production area for milkfish, and the local salty milkfish serves as the main ingredient for the restaurant. This is the primary reason why Yudujingzai, owned by Wang Mingqing (born in 1964), can thrive in a location with frequent customer turnover. Wang Mingqing's father, Wang Guocai (born in 1938), used to sell milkfish belly soup from a pushcart in his early years. It was difficult to park in crowded areas and business would be slow in quieter places, leading him to close shop, but this gave Wang Mingqing the inspiration to start his own business. Every morning when opening the shop, the first thing Yudujingzai does is simmer the broth. The milkfish bones are boiled vigorously first, then simmered slowly until closing time. The delicious broth plays an important role in the milkfish belly soup. In a small pot, milkfish belly and shredded ginger are added to the broth until cooked, followed by a brief cooking of water spinach before serving. Celery and rice wine are sprinkled on top before it is served at the table. Many people dislike the bones in milkfish, but the milkfish belly at Yudujingzai has had the bones removed, so there’s no need to worry about getting a fish bone stuck in your throat. For those looking to eat hearty, the milkfish belly congee can be ordered. The preparation involves cooking the milkfish belly in broth and setting it aside; then, cooked rice is placed in a bowl with celery, fried garlic, pepper, and cilantro, followed by pouring in the milkfish belly soup before serving. Locals in Tuchengzi enjoy rice along with the milkfish belly soup, and they don’t prefer to eat rice and milkfish...
