Tucheng New House Fish Soup Introduction
Chen Liang-dian (born in 1974) is the son of Chen Mei-hsiung (born in 1938), the founder of Yicheng Fish Soup. He has been helping at his father's shop until 2011, when he decided to open his own business under the name "Xincuo Fish Soup." With its traditional preparation and authentic flavors, it quickly became a well-known fish soup shop in the Tucheng area. The method for making Xincuo Fish Soup is as follows: the fish is purchased, and then the internal organs are removed, cleaned, skinned, and cut into pieces. These pieces are marinated with soybean oil, sugar, and eggs for later use. In a pot, water is boiled, and then cabbage and soup powder are added and brought to a boil, along with seasonings and cornstarch for thickening. The fish is coated in flour and then deep-fried until cooked, set aside for later use. When customers order, the fish is placed in a bowl and topped with soup before serving. If a customer orders fish soup noodles, the noodles are first blanched and placed in a bowl, followed by the addition of fish and soup for serving. Xincuo Fish Soup also offers unique side dishes worth trying, including fish belly, fish roe, oyster rolls, and shrimp rolls.
