Grassland Oyster Vermicelli Introduction
Caodi Ren Oyster Vermicelli has been in operation for over 17 years and has moved four times, each move due to the landlord raising the rent because of the high business demand. Before making oyster vermicelli, the owner, Zhang Wenlian, sold betel nuts. However, as the popularity of betel nut sellers declined, he had to change professions. He spent two months learning to make oyster vermicelli, cold noodles, and Taiwanese-style tempura. Zhang chose these three dishes because they are relatively easy to learn; one only needs to know the recipes and cooking techniques. Though it sounds easy, the taste varies depending on the technique. After gradual research and improvements, it has become a favorite snack among Banqiao residents. Daily sales of oyster vermicelli and Taiwanese-style tempura each exceed three to four hundred bowls, thanks to the large and fresh oysters delivered daily from Wanggong, Changhua. The owner is glad that he made the right career switch. The flavors of Caodi Ren Vermicelli include squid vermicelli and oyster vermicelli. The cold noodles come in three flavors: sesame sauce, Thai style, and vinegar sauce, all reminiscent of nostalgic traditional tastes.
