Longshan A-Zong Oyster Omelette and Oyster Vermicelli Introduction
In the 1990s, the Qigu Salt Mountain became a highlight for tourism across Taiwan, with tour buses flowing in and out daily, causing traffic on nearby roads to become gridlocked. Originally a civil engineer working with tiles, Chen Maozong saw the throngs of people and the vast business opportunity, so he set up a stall selling oyster fritters and oyster vermicelli next to the Longshan Temple archway in his neighborhood. From inexperienced to adept and then to mastery, Longshan Ah Zong's oyster fritters and oyster vermicelli established a golden brand, becoming a signature snack in the Longshan area and a must-try for tourists visiting the Salt Mountain and the lagoon. Among so many snack options, why choose to sell oyster fritters and oyster vermicelli? Chen Maozong explained that oysters are a local ingredient; the oysters from Longshan are large and plump, and the water quality of the Qigu lagoon where the oysters are farmed is clean and free of pollution, allowing customers to eat safely and hygienically. Since oyster fritters and oyster vermicelli are the most common dishes made using oysters, he chose to sell these items. The batter for Longshan Ah Zong's oyster fritters includes not just soybean flour, wheat flour, and crispy flour, but also sweet potato flour, which helps the fritters maintain their crispness whether eaten immediately or taken away, ensuring they don't become soft and lose their texture. The filling consists of cabbage, chives, celery, and fresh, plump oysters, which are the soul of the fritters. A bite releases a burst of oyster flavor, filling the mouth with its rich aroma.
