Bodai Shuangyan Oyster Bun Introduction
Xiao Ayen worked outside when she was young and, after getting married, started wholesale oyster sales to help with household expenses. However, due to her lack of business acumen, the oysters she bought often went unsold. A friend suggested, "Since you’re interested in food, why not sell the local oyster buns from Budai, which are delicious and made from the oysters you wholesaled yourself?" This sparked Xiao Ayen's motivation to sell oyster buns, leading to the establishment of "Shuàngyàn Oyster Buns." She has been selling them for over 10 years, establishing a strong reputation for these oyster buns. The production process of oyster buns is relatively complex. First, red shallots are sautéed until fragrant. Then, dried shrimp, chives, and vermicelli are mixed together to make the filling. When customers place an order, a dough skin is laid in a bowl, filled with the mixture, oysters are added, and an egg is cracked on top before wrapping it all up. The filled bun is then lightly pan-fried on both sides to shape it and prevent it from cracking. After that, it is transferred to a deep fryer and fried until golden brown. The frying time relies on experience and proper heat control, and once done, it is cut into pieces and served. Xiao Ayen arrives early every morning to prepare, and often customers are already lining up even while she sets up. The long queue consists mainly of tourists, so takeout is the primary focus. With crowds of people streaming in, she and her daughter are kept extremely busy, selling hundreds of oyster buns daily.
