A-Fong Floating Water Mullet Soup Introduction
A-Fong Floating Fish Soup was founded by Lin Ye-ai-yin in 1957. It is currently managed by the second generation, Lin Yan-sheng, and the third generation, Lin Jian-liang. The floating fish soup is made from fish belly and fish back meat, which are minced and slightly seasoned, then shaped into small blocks and dropped into boiling water. Once cooked, they float to the surface, hence the name "floating fish soup." After boiling the fish soup, sweet potato starch is added to thicken it, resulting in a deliciously sweet and flavorful broth. A-Fong's floating fish soup is filled with milkfish, which is bone-free, and the fish paste is made from milkfish mixed with cilantro, shredded ginger, and black vinegar, creating a uniquely tasty dish.
