Budai Shuangyan Oyster Omelette Introduction
Xiao Ayin worked outside when she was young, and after getting married, she ventured into wholesale oyster sales to supplement her family's income. However, as she was not familiar with business, the wholesale oysters often went unsold. A friend suggested, "Since you have an interest in food, the oyster pancakes from Budai are delicious, and since the oysters are sourced locally from Budai, why not sell them?" This sparked Xiao Ayin's motivation to sell oyster pancakes, leading her to establish "Shuangyan Oyster Pancake," which she has been selling for over 10 years, building a strong reputation for her oyster pancakes. The process of making oyster pancakes is quite complex. It starts with frying shallots until fragrant, then adding dried shrimp, chives, and vermicelli to prepare the filling. When customers place their order, the dough is spread over a bowl, filled with the mixture, added with oysters, and a cracked egg is wrapped inside. The pancakes are first lightly pan-fried on both sides to shape them and prevent cracking, then moved to a deep fryer until golden brown. The time for frying depends on experience and heat control, and once done, they are plated and cut into pieces for serving. Xiao Ayin sets up her stall early every morning, often with customers arriving while she is still getting everything ready. The long lines of customers are all eager to taste the well-known "Shuangyan Oyster Pancake." Since most customers are tourists, takeout is the main focus. The continuous stream of people results in hundreds of sales each day, keeping Xiao Ayin and her daughter incredibly busy.
