Grassland Oyster Vermicelli Introduction
Grassland Oysters Noodle has been open for over 17 years and has moved homes four times, all due to its booming business and rising rents from landlords. Before starting this noodle business, the owner, Zhang Wen-lian, sold betel nuts. However, as betel nut sales declined, he had to switch trades. He spent two months learning to make oyster vermicelli, cold noodles, and tempura. Zhang chose these three items because they were relatively simple to learn, requiring only knowledge of recipes and cooking techniques. Although it sounds easy, the different techniques yield different flavors. After gradual research and improvement, it has become a beloved Taiwanese snack for residents of Banqiao. Daily, both the oyster noodles and tempura sell at least three to four hundred bowls each. The business thrives because the oysters are large and fresh, delivered daily from Wangong in Changhua. The owner is pleased that he made the right career switch. Grassland Noodle offers squid noodle and oyster noodle flavors. The cold noodle varieties include sesame sauce, Thai style, and vinegar sauce, all reminiscent of nostalgic old tastes.
