Qing Kun Shan Traditional Oyster Omelette Introduction
Oyster pancakes are sold everywhere, but there is only one place to enjoy oyster pancakes with seafood soup, which is “Qing Kun Shan Traditional Oyster Pancake.” The owner, Chen Jinrui, originally worked in a chemical factory, but after years of shift work, she became physically and mentally exhausted and wanted a change of environment and mood. Because her family cultivated oysters, she found it easy to source ingredients and decided to join the fried oyster pancake business. From the beginning, she operated year-round because, during that time, oyster pancakes were typically a winter snack and not sold in the summer. While others chose not to sell in the summer, Chen Jinrui saw it as an opportunity and opened daily. Oyster pancakes are usually eaten dry, but Chen Jinrui had an innovative idea: pairing oyster pancakes with seafood soup for added flavor and enjoyment. She selected wild red-banded fish, wild clams, oysters, milkfish, and fish balls to prepare the soup, which received unanimous praise from customers and quickly became one of the top four oyster pancakes in Qing Kun Shan. Eating oyster pancakes with seafood soup is the signature dish of “Qing Kun Shan Traditional Oyster Pancake,” and their fried mackerel is also a specialty that cannot be found elsewhere. Mackerel grows rounder and oilier in colder environments, but Taiwan is not cold enough, resulting in flatter and drier fish that are typically only suitable for canned production. Chen Jinrui's uncle is engaged in mackerel...
