Chingshui Wan Oyster Omelet Introduction
The banner of "Meiren Kua Tiao" flutters in the wind at the Chaotian Temple courtyard in Qiongkunshan, attracting the attention of tourists. Why is it named "Meiren"? This is a question on everyone's mind. It turns out that the owner is called "Chen Meinu," and naming the stall after herself is quite straightforward and captivating, leaving room for imagination. Chen Meinu was originally a salt worker at the Qigu Salt Field. When the salt fields were completely shut down in 2002, it marked the end of Taiwan's salt industry and signified that all salt workers were left unemployed. While working in the salt fields, she used to sell grilled shrimp. After there were no salt fields to work in, she often contemplated starting a business to supplement her family's income. Until 2007, when the Yanfeng Bridge, connecting Qiongkunshan and the fan-shaped salt fields, was rebuilt, workers would come after work to drink and chat. Chen Meinu thus decided to prepare fried oyster fritters as a snack for the workers and named her stall "Meiren Kua Tiao." She also used grilled shrimp as an ingredient to make grilled shrimp noodle soup for the workers' lunches and dinners. The oyster fritters at "Meiren Kua Tiao" are made with a batter of bean flour and wheat flour, filled with chopped leek, cabbage, and celery, and the oysters are freshly shucked from Qiongkunshan, ensuring a fresh and delicious taste. In addition to oyster fritters, "Qiongkunshan Meiren Kua Tiao" also offers meat fritters, squid fritters, and shrimp...
