Budai Stop and Enjoy Oyster Omelette Introduction
Not many people have heard of oyster cakes, and even fewer have tried them, despite being developed for 20 years. Many have had oyster omelets and oyster pancakes, but few connect these dishes with oyster cakes. In fact, the oyster cake is a combination of the oyster omelet and the oyster pancake, and the creator is Lin Wu-hsiung, the owner of "Ting Kuan Chi Oyster Cake" in Budai. Born in 1967, Lin originally made a living in aquaculture. Due to the unstable income, he was encouraged by friends to start a business to support his family. He did not want to sell the same things as others, so he decided to develop something unique. He thought of the oyster omelet and oyster pancake he had eaten since childhood and tried to combine them, leading to the concept of the oyster cake. After some trial and error, he began selling them at night markets, continuously improving the recipe based on customer feedback. The oyster cake evolved from being a large portion, often too big for children or customers to finish, to its current form. The outer skin is specially developed using flour, and the filling consists of chives, vermicelli, oysters, and egg. The method involves stir-frying the vermicelli first and then mixing it with chives. A dough skin is placed in a bowl, followed by the mixed chives and vermicelli, with oysters placed in the middle. An egg is added, and then it is wrapped and sealed at the edges.
