Buddha Stop and Eat Oyster Omelette Introduction
Not many people have heard of oyster pancakes, and even fewer have tasted them, despite having been developed for 20 years. Many have tried oyster omelets and oyster fritters, but few would associate oyster fritters, oyster omelets, and oyster pancakes together. In fact, oyster pancakes are a combination of oyster fritters and oyster omelets, and the person behind their development is Lin Wu-hsiung, the owner of "Ting Kuan Chi Oyster Pancake" in Budai. Lin Wu-hsiung (born 1967) originally made a living through aquaculture, but due to unstable income, he turned to business for the sake of supporting his family after encouragement from friends. He did not want to sell the same things as others, so he aimed to develop something unique. He thought of the oyster fritters and oyster omelets he had eaten since childhood and attempted to combine them, leading to the idea of oyster pancakes. After some trials that yielded a somewhat promising result, he began selling them at night markets and improved them based on customer feedback and suggestions. The oyster pancakes have evolved from being large, often too big for children or even customers to finish, to their current form. The outer skin of the oyster pancake is made from a specially developed flour mixture, and the filling consists of chives, glass noodles, oysters, and eggs. The method involves stir-frying the glass noodles, mixing them with chives, and then placing the mixture on dough in a bowl, adding oysters in the center, cracking an egg, wrapping it up, and securing the closure...
