Qing Kun Shen Traditional Oyster Omelet Introduction
Kueh Tahu (Oyster Omelette) is sold everywhere, but there's only one place to enjoy it with seafood soup, and that's "Qingkunshan Traditional Kueh Tahu." The owner, Chen Jinrui, originally worked in a chemical factory. Due to the shift work, she felt physically and mentally exhausted over the years, and had the idea of changing her work environment and mood. Since her family cultivated oysters, it was convenient to obtain fresh ingredients, so she decided to join the Kueh Tahu business. From the beginning, she operated year-round because, at that time, Kueh Tahu was considered a winter snack and was not sold in the summer. However, Chen Jinrui saw an opportunity in selling it during the summer when others did not, so she opened her business every day. Kueh Tahu is typically eaten plain, but Chen Jinrui thought of serving it with seafood soup to enhance the flavors and enjoyment. She selected wild red clams, wild clams, oysters, milkfish, and fish balls to make the soup, receiving unanimous praise from customers, quickly becoming one of the four major Kueh Tahu establishments in Qingkunshan. The combination of Kueh Tahu and seafood soup is the signature dish of "Qingkunshan Traditional Kueh Tahu," and their fried mackerel is also a unique offering that cannot be found elsewhere. Mackerel grows rounder and oilier in colder environments, and since Taiwan isn't cold enough, the mackerel tends to be flat and lacks oil, making it drier and suitable only for canning. Chen Jinrui's uncle is engaged in mackerel...
