Dongshi 60-Year-Old Oysters Cake Introduction
In front of the imposing Xiantian Temple in Dongshi, there is a stall serving oyster pancakes that has been in operation for over half a century, founded by Wu Zuo Ying and Hong Nan. The second generation, represented by Wu Xin De and Wu Huang Han Xiao, and the third generation, represented by Wu Zhen Xiang and Gao Ru Xian, have continued this legacy. Almost everyone in Dongshi has tried these oyster pancakes, and some families have been enjoying them for four generations. When the first generation started the business, they would fry the oyster pancakes at home, keep them warm in Styrofoam boxes, and sell them at the fish market. They later moved to the old market area, and in the 1990s, the second generation relocated back to the original home address to sell them. In the 2000s, the third generation carried on the family tradition, making the pancakes entirely according to traditional methods. The batter is a mix of flour and mung bean flour, while the filling consists of cabbage, leek, ginger, and oysters. In earlier years, oyster pancakes were also called "bitter pancakes," but Gao Ru Xian mentioned that her father-in-law, Wu Xin De, told her that before the invention of the pan-fried oyster pancake, the batter, vegetables, and oysters were placed in a tin can known as "Khok-á" and then deep-fried, resulting in what was called "Khok-á pancake"; later, the name evolved into "bitter pancake." In addition to oyster pancakes, the 60-year-old shop's oyster vermicelli and oyster dishes are highly recommended. The oyster vermicelli is prepared using the restaurant's method, meaning it is stir-fried fresh without thickening sauce, so when customers order, each will be cooked once per serving.
