Budai Stop Look Eat Oyster Omelette Introduction
Not many people have heard of "Oyster Bun", and even fewer have tried it, despite it being developed for 20 years. Many have tried "Oyster Omelet" and "Oyster Cake," but very few connect these dishes with the Oyster Bun. In fact, the Oyster Bun is a combination of Oyster Omelet and Oyster Cake, and it was developed by Lin Wu-Hsiung, the owner of "Ting Kuan Chi Oyster Bun" in Budai. Lin Wu-Hsiung (born 1967) originally made a living through aquaculture. Due to unstable income, he ventured into business with encouragement from friends. He wanted to sell something unique that others weren't selling, so he decided to develop something special on his own. He recalled the Oyster Omelet and Oyster Cake he had eaten since childhood and attempted to combine them, leading to the idea of the Oyster Bun. After some trial and error, he began selling it at night markets and improved the recipe based on customer feedback and suggestions. The Oyster Bun transformed from originally being large—so large that children and customers couldn't finish it—into the version we see today. The outer skin of the Oyster Bun is a specially developed flour mixture, while the filling consists of chives, glass noodles, oysters, and egg. The preparation method involves stir-frying the glass noodles and mixing them with chives for later use. The dough is placed in a bowl, and the mixed chives and glass noodles are added. Oysters are then placed in the middle, an egg is cracked in, and it is wrapped up, with the seams secured...
