Dongshi 60-Year-Old Oyster Omelette Restaurant Introduction
The oyster pancake stall in front of the towering Xiantian Temple in Dongshi has a history spanning over six decades, initiated by Wu Zuoying and Hong Nan, followed by the second generation Wu Xinde and Wu Huang Hanxiao, and now led by the third generation Wu Zhenxiang and Gao Ruxian. Almost everyone in Dongshi has tried this stall's oyster pancakes, with some families having enjoyed them for four generations. When the first generation started, 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 their original home location to sell. In the 2000s, the third generation continued the family tradition, making the pancakes entirely using the ancestral methods. The batter is a mix of flour and mung bean powder, with fillings of cabbage, chives, ginger, and oysters. In the past, oyster pancakes were known as "bitter pancakes," but Gao Ruxian mentioned that her father-in-law Wu Xinde told her that before frying the pancakes was invented, batter, vegetables, and oysters were put into what is colloquially called a "khok-á" can (used for frying), and deep-fried, which were then called "khok-á pancakes," later evolving into the term "bitter pancakes." In addition to selling 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, meaning it is stir-fried fresh without thickeners, so when a customer orders, it is stir-fried per order, which...
