Budai Shuangyan Oyster Cake Introduction
Xiao Ayian worked away from home when she was young, and after getting married, she began wholesale selling oysters to help with household expenses. As she was not familiar with business, the oysters she wholesale often went unsold. A friend suggested, "Since you are interested in food, the oyster buns from Budai are delicious, and the oysters are locally sourced from Budai. Why not make them to sell?" This sparked Xiao Ayian's motivation to sell oyster buns, leading her to establish "Shuangyan Oyster Buns," which has become well-known over more than ten years. The process of making oyster buns is relatively complex. First, shallots are sautéed until fragrant, and then dried shrimp, chives, and glass noodles are mixed to create the filling. When customers order, the dough is laid in a bowl, filled with the mixture, oysters are added, an egg is cracked on top, and then everything is wrapped up. The bun is lightly pan-fried on both sides to help it hold its shape before being transferred to a fryer until golden brown—timing relies on experience and skill. Once cooked, they are plated and cut into pieces for serving. Xiao Ayian sets up her stall every morning, often with customers arriving while she is still organizing. A long line of eager patrons awaits the renowned "Shuangyan Oyster Buns." Since most customers are tourists, takeout is the primary service. The constant flow of people results in sales of hundreds of buns each day, keeping Xiao Ayian and her daughter very busy.
