Budai Stop and Eat Oysters包 Introduction
Not many have heard of the oyster pancake, and even fewer have tasted it, despite it being developed for 20 years. Many have tried oyster omelets and oyster cakes, but few would associate oyster cakes with the oyster pancake. In fact, the oyster pancake is a combination of the oyster omelet and the oyster cake, developed by Lin Wu-Xiong, the owner of "Ting Kuan Chi Oyster Pancake" in Budai. Lin Wu-Xiong (born in 1967) originally earned a living in aquaculture, but due to unstable income, he started a business to support his family after encouragement from friends. He didn't want to sell the same things as everyone else, so he decided to develop something unique. He thought of the oyster omelet and oyster cake he had eaten since childhood and tried to combine them into the concept of the oyster pancake. After some initial attempts, he began selling his creations at a night market, gradually improving based on customer feedback. The oyster pancake evolved from being large—sometimes too big for children or customers to finish—into its current form. The outer skin of the oyster pancake is made from a specially developed flour, while its filling consists of chives, vermicelli, oysters, and eggs. The preparation involves sautéing the vermicelli, mixing it with chives for later use, placing the dough skin in a bowl, adding the mixed chives and vermicelli, placing the oysters in the center, cracking an egg, wrapping it up, and securing the edges...
