In the early days, the milkfish shops in Tainan used to pick and kill the fish themselves. At that time, A-tang and his father were the chefs at the front desk, while his mother and later wife were on the cutting board in the backstage before dawn. Tricks from end to end.
Another reason for the popularity of Atanghui popular database is that he started a rich era of milkfish porridge. The rich soup base that is carefully boiled, the thornless milkfish maw that is fat and thin, the addition of fresh oysters and tuna in addition to milkfish, and the shrimp rice full of burnt shrimp, these are innovations at that time. Because of this, from the very beginning,
Ah Tang did not go for ordinary milkfish porridge, but a high-end market segment. The people who will patronize A-tang in the morning are the gentry and businessmen in the hidden alleys of old Tainan. The kind of service where you don't need to order food when you sit down, look up without looking at the price, and when A-Tang says hello, he will serve these Dong Tsai's different customized versions of milkfish porridge every day.