Qingkunshan Traditional Oyster Omelette Introduction
Oyster pancakes are sold everywhere, but there’s only one place that serves oyster pancakes with seafood soup, and that is “Ching Kuan Shan Old-School Oyster Pancake.” The owner, Chen Jin-Rui, originally worked in a chemical factory. After years of rotating shifts left her physically and mentally exhausted, she felt the need to change her work environment and mood. Given that her family farmed oysters, sourcing ingredients was convenient, which led her to join the fried oyster pancake business. From the beginning, she decided to operate all year round, as during that time, oyster pancakes were typically considered a snack for cold weather, and not sold in summer. While others refrained from selling in summer, Chen Jin-Rui viewed it as a business opportunity and opened every day. Oyster pancakes are usually eaten dry, but Chen Jin-Rui had a unique idea: pairing oyster pancakes with seafood soup enhances the flavor and enjoyment. Therefore, she selected wild red clam, wild razor clam, oysters, milkfish, and fish balls for the soup, receiving unanimous praise from customers, and quickly became one of the top four oyster pancakes in Ching Kuan Shan. Eating oyster pancakes with seafood soup is the signature dish of “Ching Kuan Shan Old-School Oyster Pancake,” but the fried mackerel is also exceptional and can’t be found elsewhere. Mackerel that grows in colder environments tends to be fatter and oilier, but Taiwan's climate isn't cold enough, resulting in thinner and drier mackerel, thus they are mainly processed into canned mackerel. Chen Jin-Rui's uncle specializes in mackerel...
