Guo Gou Miao Kou Oysters Omelette Introduction
The children who left Guogou, the daughters who married out, or the villagers striving abroad can't wait to return to their hometown in Guogou and head straight to the "Miao Kou Ke Zha" stall at the Zhuang Miao Jiande Temple. They order oyster omelets, meat omelets, or fried cakes to satisfy their longing for the flavors of home that they miss day and night while living abroad. Some even stop by the stall to have a few pieces of fried cake or oyster omelet before finally entering their homes with their luggage. "Miao Kou Ke Zha" has become a symbol of nostalgia for the people of Guogou. The oyster omelet or meat omelet is still commonly referred to as "Ku Zai Zha" in Guogou, originating from its founder Cai Wu Xiuchun. When the stall first opened, Taiwan's economy was generally poor, and oysters or pork were scarce and considered expensive ingredients that many could not afford. Hence, the fried batter made from a mix of flour and soybean powder only contained fillings of cabbage, chives, and ginger, without oysters or meat, which is why it was called "Cai Zha" (vegetable omelet). Cai Wu Xiuchun had a habit of frying "Cai Zha" for a long time, and since pig oil was generally not replaced at that time, the "Cai Zha" would come out crispy, crunchy, and dark, giving it a bitter taste, which led people to call it "Ku Zai Zha". This term has continued to this day, and although pig oil is no longer popular and the frying time has shortened with fresh oil used daily, the older generation still affectionately refers to it as "Ku Zai Zha". As Taiwan's economy gradually...
