Dongshi 60-Year-Old Oyster Omelette Restaurant Introduction
In front of the majestic Xiantian Temple in Dongshi stands a famous oyster pancake stall that has been run by the Wu family for generations. It started with Wu Zuoying and Hong Nan, passed on to the second generation, Wu Xinde and Wu Huang Huanxiao, and is now managed by the third generation, Wu Zhenxiang and Gao Ruxian. For over sixty years, almost every local in Dongshi has tasted this stall's oyster pancakes, with some families even enjoying them for four generations. In the early days, the first generation would prepare the oyster pancakes at home, keeping them warm in Styrofoam boxes while selling them at the fish market. They later moved to the old market area, and in the 1990s, the second generation returned to sell at their original home location. The third generation continues to uphold the traditional recipe passed down by their ancestors. The batter is made from a mix of flour and bean flour, and the filling includes cabbage, chives, ginger, and oysters. In the past, oyster pancakes were also known as "bitter pancakes." Gao Ruxian recalls her father-in-law Wu Xinde mentioning that before the frying method for oyster pancakes was invented, the batter, vegetables, and oysters were placed in a tin can known as “khok-á” and then deep-fried, thus the oyster pancake was initially called "khok-á pancake," which later evolved phonetically to "bitter pancake." Aside from the oyster pancakes, the 60-year-old shop's oyster vermicelli and oyster dishes are also highly recommended. The oyster vermicelli is prepared in a restaurant style, stir-fried fresh without thickening, meaning that each time a customer orders, the dish is stir-fried on the spot.
