Dongshi 60-Year-Old Oyster Omelette Introduction
In front of the towering Xiantian Temple in Dongshi, there is an oyster cake stall that has been serving customers for over 60 years. Founded by Wu Zuo-ying and Hong Nan, it has passed down through the generations from the second generation with Wu Xin-de and Wu Huang Han-xiao to the third generation with Wu Zhen-xiang and Gao Ru-xian. Almost everyone in Dongshi has tried this stall's oyster cakes, and some families have enjoyed them for four generations. Initially, the first generation made the oyster cakes at home, kept them warm in Styrofoam boxes, and sold them at the fish market. They later moved to the old market area. In the 1990s, the second generation moved back to the original residence to sell, and in the 2000s, the third generation continued the family tradition using the original methods. The batter is a mix of flour and bean powder, and the filling consists of cabbage, chives, ginger, and oysters. In earlier years, the oyster cake was also called "bitter cake." However, Gao Ru-xian shares that her father-in-law Wu Xin-de mentioned that before the invention of frying the oyster cake, the batter, vegetables, and oysters were placed into a can known locally as "khok-á," and then deep-fried, which was then called "khok-á cake." The name later transformed into "bitter cake." In addition to selling oyster cakes, the 60-year-old stall's oyster vermicelli and oyster dishes are also highly recommended. The oyster vermicelli follows the restaurant style, meaning it is stir-fried fresh, without thickening, so when customers order, it is cooked fresh for each individual.
