Grassland Oyster Vermicelli Introduction
Caodi Ren Oyster Vermicelli has been open for over 17 years and has moved four times, each time due to its great business, as landlords kept raising the rent out of jealousy. Before starting the oyster vermicelli business, the owner, Zhang Wenlian, sold betel nuts. After the decline of betel nut sellers, he had no choice but to change careers. He spent two months learning to make oyster vermicelli, cold noodles, and tempura. Zhang chose these three dishes because they were relatively simple to learn; one just needs to know the recipes and cooking techniques. Although it sounds easy, different techniques lead to different flavors. After careful research and improvement, it has become a favorite Taiwanese snack among the people in Banqiao. Every day, at least three to four hundred bowls of oyster vermicelli and tempura are sold each. The business thrives because the oysters are large and fresh, delivered daily from Wang Gong in Changhua. The owner is pleased that he made the right career change. Caodi Ren's vermicelli flavors include cuttlefish vermicelli and oyster vermicelli. The cold noodles come in three flavors: sesame sauce, Thai-style, and vinegar sauce, all of which are nostalgic old flavors.
