Budai Shuangyan Oyster Bun Introduction
Xiao Ao-Yan worked outside when she was young, and after getting married, she started wholesaling oysters to help with the household expenses. Due to her lack of business experience, the oysters she wholesaled often went unsold. A friend suggested, "Since you have an interest in food, why not sell oyster buns made with locally sourced oysters from Budai, as they are delicious?" This sparked Xiao Ao-Yan's motivation to sell oyster buns, leading to the establishment of "Shuang Yan Oyster Buns," which has become a well-known brand over the past 10 years. The process of making oyster buns is rather intricate. It begins with sautéing shallots until fragrant, then mixing in dried shrimp, chives, and vermicelli to prepare the filling. When customers place their orders, a dough wrapper is placed in a bowl, filled with the mixture, and oysters are added. An egg is cracked in and wrapped up before being pan-fried on both sides to set, preventing the buns from cracking. They are then moved to a deep fryer until golden brown, with cooking time relying on experience and careful control of the heat. Once cooked, they are plated and cut into pieces for serving. Xiao Ao-Yan sets up her stall every morning and often starts serving customers even while arranging her setup. A long line of eager customers forms, all wanting to taste the renowned "Shuang Yan Oyster Buns." Since most customers are tourists, takeout is the primary focus. The constant stream of people leads to sales of hundreds of buns each day, keeping Xiao Ao-Yan and her daughter extremely busy.
