Budai Stop and Eat Oyster Omelette Introduction
Not many have heard of oyster buns, and even fewer have tried them, despite being developed for 20 years. Many have had oyster pancakes and oyster omelets, but very few associate these dishes with oyster buns. In fact, the oyster bun is a combination of oyster pancakes and oyster omelets, conceived by Lin Wu-xiong, the owner of "Ting Kuan Chi Oyster Bun" in Budai. Born in 1967, Lin originally made a living in the aquaculture industry. Due to unstable income and the need to support his family, he decided to venture into business, encouraged by friends. He did not want to sell the same things as others, so he aimed to develop something unique. He thought of the oyster pancakes and oyster omelets he had eaten since childhood and attempted to combine them, leading to the idea of the oyster bun. After some initial trials, he began to sell at night markets, continuously improving the recipe based on customer feedback. The oyster bun evolved from a large size that even children couldn't finish to its current form. The outer skin is a specially developed flour crust, and the filling includes chives, glass noodles, oysters, and eggs. The preparation process involves stir-frying the glass noodles and mixing them with chives, placing the dough skin over a bowl, filling it with the chives and glass noodles, adding the oysters in the center, cracking an egg, and sealing it at the edges.
