Ching Kun Shan Traditional Oyster Omelette Introduction
Oyster cakes are sold everywhere, but enjoying oyster cakes with seafood soup can only be found at "Qingkunshan Traditional Oyster Cake." The owner, Chen Jinrui, originally worked at a chemical factory, but after years of rotating shifts, she felt physically and mentally exhausted and wanted a change of environment for her mood. Since her family farmed oysters and had easy access to ingredients, she decided to join the oyster cake business. From the very beginning, she operated year-round because, at that time, oyster cakes were considered a cold-weather snack and not sold in the summer. While others closed in the summer, Chen Jinrui saw it as a business opportunity and opened every day. Oyster cakes are usually eaten dry, but Chen Jinrui's unique idea was to pair them with seafood soup for an enhanced taste and enjoyment. She selected wild red mullet, wild clams, oysters, milkfish, and fish balls for the soup, which received unanimous praise from customers and quickly became one of the four major oyster cakes in Qingkunshan. Eating oyster cakes with seafood soup is the signature of "Qingkunshan Traditional Oyster Cake," but their fried mackerel is also a must-try, something you can't find elsewhere. Mackerel that grows in colder environments are rounder and oilier, while in Taiwan, it is not cold enough, and the mackerel tends to be flat and less oily, making it drier and only suitable for canning. Chen Jinrui's uncle is engaged in mackerel...
