Budai Shuangyan Oyster Bun Introduction
Xiao A-Yan worked outside when she was young, and after getting married, she started selling wholesale oysters to supplement her family's income. Not being familiar with business, she often found that the oysters she purchased in bulk did not sell well. A friend suggested, "Since you are interested in food, and the oyster dumplings from Budai are delicious, why not make and sell them using the locally sourced oysters?" This sparked Xiao A-Yan's motivation to sell oyster dumplings, leading her to establish "Shuangyan Oyster Dumplings." She has been selling them for over 10 years, creating a strong reputation for her oyster dumplings. The process of making oyster dumplings is quite complex. First, shallots are sautéed until fragrant, and then mixed with dried shrimp, chives, and vermicelli for the filling. When a customer orders, a dough skin is placed in a bowl, filled with the mixture, and topped with oysters. An egg is cracked on top, and everything is wrapped up. The dumpling is first lightly pan-fried on both sides to set its shape before being moved to hot oil and deep-fried until golden. The frying duration relies on experience and heat control, and once done, it's cut into pieces and served. Xiao A-Yan sets up her stall early every morning, often beginning before the customers arrive. A long queue forms, eager to try the well-known "Shuangyan Oyster Dumplings." Most of her customers are tourists, so takeout is the main focus. With throngs of people, she and her daughter are kept busy, selling hundreds of dumplings each day.
