The owner used to be a milkfish farmer and is extremely picky when he shops for milkfish. Customers come here for the freshest milkfish, shipped from Qigu daily in the small hours. As the name suggests, the signature is his milkfish skin with 0.3 mm of flesh attached, served either in a soup made with onion, fish, chicken and pork bones, or dressed in braised minced pork sauce. His Tainan-style congee and braised pork rice are also popular.