Guo Gou Miao Kou Oysters Introduction
The returning wanderers from Guogou, whether they are sons or daughters who have married out, or fellow villagers struggling abroad, all eagerly come to the "Temple Mouth Oyster Omelette" stall at Zhuangmiao Jiande Temple as soon as they return to their hometown. They order oyster omelettes, minced pork omelettes, or fried cakes to savor the flavors of their homeland that they long for day and night while living away. Some even stop by the temple to grab a couple of pieces of fried cakes or oyster omelettes to satisfy their cravings before heading home with their luggage. "Temple Mouth Oyster Omelette" has thus become a symbol of nostalgia for the people of Guogou. The oyster omelette or minced pork omelette is still commonly referred to as "Bitter Omelette" locally, stemming from the establishment by the founder Cai Wu Xiuchun when the business began. At that time, Taiwan's economy was generally poor, making oysters or pork scarce and considered high-priced ingredients that people could hardly afford. As a result, the fried mix of flour and soybean powder was primarily filled with cabbage, chives, and ginger, with no oysters or meat, leading to it being called "Vegetable Omelette." Cai Wu Xiuchun had a habit of frying the "Vegetable Omelette" a bit longer, and since she used lard at that time without changing the oil, the resulting "Vegetable Omelette" was crisp, dark, and slightly bitter, earning it the local nickname "Bitter Omelette." This tradition has continued to present day, although lard is no longer popular, and frying times have changed with fresh oil used daily. However, the older villagers still affectionately refer to it as "Bitter Omelette." As Taiwan's economy gradually...
