Squid Soup
The dish originates from Fujian, where it’s said that “the locals excel at preparing seafood, often turning it into delicious soups,” and was later introduced to Taiwan.
The squid used in this dish is made by sun-drying or air-drying fresh squid to remove moisture. The broth is based on a smooth, savory soup stock, and the condiments include vinegar, mashed garlic, and chili sauce. It offers a delightful combination of salty, sweet, and fragrant flavors.
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