Budai Shuangyan Oyster Bun Introduction
Xiao Ayin worked outside her home when she was young, and after getting married, she started wholesale oyster selling to supplement the household income. However, due to her lack of business experience, the oysters she bought would often remain unsold. A friend advised her, “Since you are interested in food, the oyster pancake from Budai is delicious, and the oysters are locally sourced from Budai. Why not make and sell them?” This suggestion sparked the motivation for Xiao Ayin to sell oyster pancakes, leading her to establish "Shuangyan Oyster Pancake," which she has been running for over 10 years, creating a renowned brand for oyster pancakes. The process of making oyster pancakes is quite complex: first, she sauté red shallots until fragrant, then add dried shrimp and chives, mixing them with vermicelli to prepare the filling. When customers order, a dough skin is laid over a bowl, filled with the mixture, and oysters are added. An egg is cracked on top, and the pancake is folded up. It is first pan-seared on both sides to ensure it holds together without cracking, then moved to a frying pot and deep-fried until golden brown. The frying time depends on experience and heat control, and once done, it is plated and cut into pieces for serving. Xiao Ayin arrives early every morning to prepare, often finding customers lining up even before she has finished setting up the stall. The long queues are all eager to taste the famous "Shuangyan Oyster Pancake." Since most customers are tourists, takeout is the main service, and with the continuous flow of people, hundreds of pancakes are sold daily, keeping Xiao Ayin and her daughter very busy.
