Another reason for the popularity of Atanghui 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 shrimp rice full of burnt shrimp, these are innovations at that time.
Because of this, from the very beginning, Ah popular database 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. Even after I left Tainan for many years, when A-Tang was still in charge of the kitchen, he could still say "Oysters with Tuyun, do you want to add belly today?", and it was also Tuyun, A-Tang would still remember to pick me My favorite belly meat.