Longshan A-Zong Oyster Omelette and Oyster Noodle Soup Introduction
In the 1990s, Qigu Salt Mountain became a highlight for tourism in Taiwan, with tour buses flowing in endlessly, causing nearby roads to become congested. Chen Mau-tsung, a civil engineer who originally worked with magnetic tiles, saw the bustling crowds and massive business opportunities, and set up a stall selling oyster pancakes and oyster vermicelli next to the Longshan Temple archway in his neighborhood. From being unfamiliar to becoming adept and then excelling, Longshan A-Zong's oyster pancakes and oyster vermicelli established a golden reputation, becoming a signature snack in the Longshan area, and a must-try for tourists climbing Salt Mountain and visiting the lagoon. With so many snack options available, why did he choose to sell oyster pancakes and oyster vermicelli? Chen Mau-tsung explained that the oysters are local ingredients; Longshan produces plump and large oysters, and the water quality of the Qigu lagoon oyster farms is clean and completely pollutant-free, ensuring that customers can eat safely and hygienically. Since oyster pancakes and oyster vermicelli are the primary dishes made using oysters, he decided to focus on them. The batter for Longshan A-Zong's oyster pancakes includes not only soybean flour, wheat flour, and crispy powder but also a type of flour called "nai powder," which allows the oyster pancakes to stay crispy whether eaten fresh or taken away, without becoming soft and losing their texture. The filling consists of cabbage, chives, celery, and freshly shucked, plump oysters, which are the essence of the oyster pancakes. Taking a bite fills the mouth with the rich fragrance of oysters...
