Qingkunshan Traditional Oyster Omelet Introduction
Oyster omelettes are sold everywhere, but if you want to enjoy them with seafood soup, there's only one place to go - "Qingkunshan Traditional Oyster Omelette." The owner, Chen Jinrui, originally worked in a chemical factory, but after years of working rotating shifts, she became mentally and physically exhausted and wanted to change her work environment for a fresh perspective. Given that her family farmed oysters, it was convenient to source fresh ingredients, so she decided to join the oyster omelette business. From the very beginning, she chose to operate year-round because, at that time, oyster omelettes were considered a winter snack with no sales in summer. While others stopped selling them in summer, Chen Jinrui saw this as a business opportunity and opened every day. Usually eaten plain, her unique idea was to pair oyster omelettes with seafood soup for added flavor and enjoyment. She selected wild longwurm clams, wild clams, oysters, milkfish, and fish balls for the soup, which received unanimous praise from customers and quickly became one of the four best oyster omelettes in Qingkunshan. In addition to the signature oyster omelette with seafood soup, the fried mackerel is also a specialty not found elsewhere. Mackerel that grows in colder environments is rounder and oilier; in Taiwan, where it isn't cold enough, mackerel tends to be flatter and less oily, resulting in a drier texture, thus they can only be made into canned fish. Chen Jinrui's uncle has been in the mackerel business...
