Tuchengzi Xincuo Mackerel Fillet Soup. Chen Liang-Dian (born 1974) is the son of Chen Mei-Xiong (born 1938), the founder of Yicheng Mackerel Fillet Soup. He always helped at his father's shop. Chen Liang-Dian (born 1974) is the son of Chen Mei-Xiong (born 1938), the founder of Yicheng Mackerel Fillet Soup. He always helped at his father's shop until 2011, when he opened his own restaurant under the name "Xincuo Mackerel Fillet Soup." Due to its traditional preparation and authentic flavor, word of mouth quickly made it a well-known mackerel fillet soup restaurant in the Tuchengzi area. The preparation method at Xincuo Mackerel Fillet Soup is as follows: The mackerel is purchased, its internal organs are removed, it is washed, skinned, and cut into pieces. It is then marinated with soybean oil, sugar, and eggs, and set aside. Water is brought to a boil in a pot, and cabbage, soup powder, and dried flatfish are added and boiled. Seasonings and tapioca starch are added to thicken the soup, and it is set aside. The mackerel is coated in flour and deep-fried until cooked, then removed and set aside. When a customer orders, the mackerel is placed in a bowl, the soup is added, and it is ready to serve. If the customer orders mackerel fillet soup noodles, the fried noodles are blanched and placed in a bowl, then the mackerel and soup are added before serving. Xincuo Mackerel Fillet Soup also offers special side dishes worth trying, such as mackerel belly, mackerel roe, oyster rolls, and shrimp rolls.
Address: 臺南市安南區安中路6段446號之16
Hours: 00:00–23:59
Tainan