Sinwu Oyster Omelette Introduction
"Xinyuan Oysters" has been a staple since its establishment by Zhou Shuihe at the end of Japanese rule, now continuing into its third generation after more than 80 years. It has become a nostalgic place for the people of Xinyuan. Returning expatriates make it a point to eat here; to return home without having Xinyuan Oysters is like not returning to Xinyuan at all. Cai Chong-ji (born in 1956) is the grandson of Zhou Shuihe, who was an employed salt worker at the Budai salt fields. During the rainy season or winter when salt production was halted, he set up a stall frying oysters at the entrance of the Jiaying Temple to supplement the family income. The oysters were once called "Bitter Oysters" due to a higher proportion of chives and the way people preferred them fried to a crisp black, giving them a somewhat bitter taste. People in Xinyuan favor meat-filled dumplings over those filled with oysters, hence although the sign reads "Xinyuan Oysters," it primarily offers meat dumplings. During the Japanese colonial period, there was no pork available, so when dolphins were caught, dolphin meat was fried, and when blackfish was available, it was used as well, changing with the seasons. Cai Chong-ji's father, Cai Huan-nan (born in 1923), was also a salt worker. After losing his job due to the consolidation policies, he took over the oyster stall at the Jiaying Temple. In the 1980s, after marrying Xiao Yulan, she took over her father-in-law's oyster stall, becoming the third-generation heir of "Xinyuan Oysters." The batter for "Xinyuan Oysters" is made from rice milk and yellow soybean flour, with fillings including cabbage, chives, and more...
