Tuchengzi Fish Stomach Clear Milkfish Stomach Soup Introduction
Tainan Tuchengzi is known for its abundant supply of milkfish, using locally sourced salty milkfish as its main ingredient to open a restaurant. This is the main reason why Yudujingzi can thrive in a frequently changing market. Yudujingzi's owner, Wang Mingqing (born in 1964), was inspired by his father, Wang Guocai (born in 1938), who sold milkfish belly soup from a pushcart in his early years. It was difficult to park in crowded areas and business was slow in less populated areas, leading to his eventual closure, but this experience gave Wang Mingqing the inspiration to start his own venture. Early in the morning when setting up the shop, the first task at Yudujingzi is to simmer the stock. The milkfish bones are first boiled vigorously and then simmered slowly until closing time. The delicious stock plays a crucial role in the milkfish belly soup. In a small pot, milkfish belly and julienned ginger are cooked in the stock, then hollow heart vegetable is boiled briefly before being served in a bowl, garnished with celery bits and rice wine. Many people dislike milkfish for its bones, but at Yudujingzi, the fish bones in the milkfish belly have been removed, so customers do not have to worry about getting caught by any bones. For those who want a more filling meal, they can order milkfish belly porridge, which is prepared by cooking milkfish belly in the stock and reserving it for use; rice is placed in a bowl along with celery, crispy garlic, pepper, and cilantro...
