Dongshi 60-Year-Old Oyster Omelette Introduction
At the front of the majestic Xiantian Temple in Dongshi, there is a stand offering Oyster Omelettes that has been running for over 60 years, founded 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. Almost everyone in Dongshi has tried this stand's oyster omelettes, with some families having been customers for four generations. In the early days, the first generation made the oyster omelettes at home, kept them warm in styrofoam boxes, and sold them at the fish market. In the 1990s, the second generation moved back to sell at their residence, and in the 2000s, the third generation continued the family tradition, using the original recipe. The batter is a mix of flour and bean flour, with the filling consisting of cabbage, leeks, ginger, and oysters. The oyster omelette was once called "Kua Ah" (苦仔嗲), but Gao Ruxian noted that her father-in-law, Wu Xinde, mentioned that before the fried oyster omelette was invented, they would place the batter, vegetables, and oysters into a tin can colloquially known as "Khok-ā," and deep fry it; hence, it was called "Khok-ā Omelette," which eventually transformed into "Kua Ah." In addition to oyster omelettes, the stand's oyster vermicelli and oyster dishes are highly recommended. The oyster vermicelli is prepared in a restaurant-style, meaning it's stir-fried upon order, without thickening sauce, allowing each customer to enjoy it freshly cooked each time.
