Qingkunshan Traditional Oyster Omelette

Tainan Foods


Oysters fritters can be found everywhere, but having them with seafood soup is unique to "Qingkunshan Traditional Oyster Fritters." The owner, Chen Jinrui, originally worked at a chemical factory. Due to the rotating shifts, after years of work, she felt mentally and physically exhausted and wanted a change of environment and mood. Given that her family raised oysters and had easy access to fresh ingredients, she decided to join the oyster fritter business. From the very beginning, she chose to operate year-round, as during that time, oyster fritters were considered a winter snack and not sold in the summer. While others refrained from selling in the summer, Chen Jinrui saw it as an opportunity and decided to open every day. Normally, oyster fritters are eaten dry, but her unique idea was to pair them with seafood soup for an enhanced flavor experience. She selected wild baby clams, wild clams, oysters, milkfish, and fish balls to prepare the soup, which received unanimous praise from customers, quickly making it one of the four major oyster fritter spots in Qingkunshan. In addition to the signature oyster fritters with seafood soup, their fried mackerel is also a standout dish that cannot be found elsewhere. Mackerel that grows in colder environments tends to be rounder and oilier; however, in Taiwan, the climate is not cold enough, resulting in flatter mackerel with less oil, making them dry and typically only suitable for canning. Chen Jinrui's uncle is involved in mackerel...

Address:No. 3-6, Kunsan Li, Jiangjun District, Tainan City

Qingkunshan Traditional Oyster Omelette Introduction

Oysters fritters can be found everywhere, but having them with seafood soup is unique to "Qingkunshan Traditional Oyster Fritters." The owner, Chen Jinrui, originally worked at a chemical factory. Due to the rotating shifts, after years of work, she felt mentally and physically exhausted and wanted a change of environment and mood. Given that her family raised oysters and had easy access to fresh ingredients, she decided to join the oyster fritter business. From the very beginning, she chose to operate year-round, as during that time, oyster fritters were considered a winter snack and not sold in the summer. While others refrained from selling in the summer, Chen Jinrui saw it as an opportunity and decided to open every day. Normally, oyster fritters are eaten dry, but her unique idea was to pair them with seafood soup for an enhanced flavor experience. She selected wild baby clams, wild clams, oysters, milkfish, and fish balls to prepare the soup, which received unanimous praise from customers, quickly making it one of the four major oyster fritter spots in Qingkunshan. In addition to the signature oyster fritters with seafood soup, their fried mackerel is also a standout dish that cannot be found elsewhere. Mackerel that grows in colder environments tends to be rounder and oilier; however, in Taiwan, the climate is not cold enough, resulting in flatter mackerel with less oil, making them dry and typically only suitable for canning. Chen Jinrui's uncle is involved in mackerel...

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