Dongshi 60-Year-Old Oyster Omelette Shop Introduction
In front of the majestic Xiantian Temple in Dongshi, there's a famous oyster pancake stand, established by Wu Zuoying and Hong Nan, then passed down to the second generation, Wu Xinde and Wu Huang Hanxiao, and now to the third generation, Wu Zhenxiang and Gao Ruxian. This stand has been around for over 60 years, with almost every Dongshi local having tried their oyster pancakes, some families having enjoyed them for four generations. In the beginning, the first-generation owners would fry the oyster pancakes at home, keeping them warm in Styrofoam boxes while selling them at the fish market. Later, they moved to the old market area, and in the 1990s, the second generation returned to their original home site for sales. By the 2000s, the third generation continued the family tradition using the original methods. The batter is a blend of flour and mung bean starch, filled with cabbage, chives, ginger, and oysters. In the past, oyster pancakes were also known as "bitter pancakes," but Gao Ruxian mentioned that her father-in-law Wu Xinde told her that before the frying method we know was invented, they would put the batter, vegetables, and oysters into a tin can called "khok-á" and deep fry it; the result was called "khok-á pancake," which later evolved phonetically to "bitter pancake." In addition to oyster pancakes, the 60-year-old shop's oyster vermicelli and other oyster dishes are highly recommended. The oyster vermicelli is made using the restaurant's method, which is stir-fried directly without thickening, meaning that each time a customer orders, it is freshly stir-fried for them.
