Longshan A-Tsung Oyster Omelette and Oyster Noodle Soup Introduction
In the 1990s, the Qigu Salt Mountain became a highlight for tourism in Taiwan, with buses streaming in and out every day, causing nearby roads to be congested. Chen Maozong, a civil engineer who originally worked with sticky tiles, saw this bustling crowd and the tremendous business opportunity. He set up a stall next to the Longshan Temple's arch in his residential area, selling oyster omelets and oyster vermicelli. From being a novice to becoming skilled and then excelling, the Longshan A-Zhong Oyster Omelet and Oyster Vermicelli established a gold-standard reputation, becoming a signature snack in the Longshan area, and an essential stop for tourists hiking the salt mountain and visiting the lagoon. With so many snack options available, why did he choose to sell oyster omelets and oyster vermicelli? Chen Maozong explained that oysters are a local ingredient. The oysters produced in Longshan are large and plump, and the water quality of the Qigu lagoon, where the Longshan oyster farms are located, is clean and completely free of pollution, allowing customers to eat safely and hygienically. The dishes made from oysters are mostly oyster omelets and oyster vermicelli, which is why these were chosen for sale. The batter for Longshan A-Zhong's oyster omelet includes not only bean flour, wheat flour, and crispy flour but also sweet potato flour, ensuring that the oyster omelets remain crispy, whether eaten fresh or taken away. The filling consists of cabbage, chives, celery, and freshly harvested, plump oysters, which are the soul of the oyster omelet. Taking a bite fills the mouth with a rich oyster flavor that lingers in the nose and mouth...
