Longshan A-Chung Oyster Omelette and Oyster Vermicelli Introduction
In the 1990s, Shih-Ku Salt Mountain became a highlight of tourism in Taiwan, with tour buses streaming in daily, causing nearby roads to become congested. Chen Mao-Zong, a civil engineer who previously worked with ceramic tiles, noticed the bustling crowds and immense business opportunities. He set up a stall next to the Longshan Temple archway in his hometown to sell oyster pancakes and oyster vermicelli. From being inexperienced to becoming proficient, Longshan Ah-Zhong’s oyster pancakes and oyster vermicelli gained a golden reputation and became a specialty snack in the Longshan area, making it a must-visit food stall for tourists climbing Salt Mountain and visiting the lagoon. With so many snack options available, why choose to sell oyster pancakes and oyster vermicelli? Chen Mao-Zong explained that oysters are a local ingredient; the oysters in Longshan are large and fat, and the water quality in the Shih-Ku lagoon where the oyster farms are located is clean and completely unpolluted, ensuring that customers can eat safely and hygienically. Since oysters can be used to make a variety of dishes, he decided to focus on oyster pancakes and oyster vermicelli. The batter for Longshan Ah-Zhong’s oyster pancakes includes not only soybean flour, wheat flour, and crispy flour but also cornstarch, allowing the pancakes to remain crispy whether eaten immediately or taken to-go, preventing them from becoming soggy and losing their texture. The filling consists of cabbage, chives, celery, and oysters, with fresh, plump oysters being the soul of the oyster pancakes. A bite bursts with the rich flavor of oysters, filling the mouth with a delightful aroma.
