Longshan Happy Foot King Oyster Omelette Introduction
In the 1990s, Su Huan-chih from Tainan County led the opposition against the establishment of the Seventh Naphtha Cracker Plant (Seven-Light) in the Qigu Lagoon, successfully preserving a pristine area of Taiwan. At that time, Wang Hsien-min, who gained recognition by following Su Huan-chih's footsteps, was originally a fisherman who set up nets in Qigu Lagoon. After realizing the tourism potential of Qigu Lagoon, he began selling oyster omelets and oyster vermicelli at the harbor in front of Longshan Temple. This sparked a trend among tourists to ride bamboo rafts in Qigu Lagoon while enjoying oyster omelets and oyster vermicelli. In 2015, Le Jiao Wang Oyster Omelet and Oyster Vermicelli relocated to its current site to expand operations. Le Jiao Wang’s oyster omelet uses a batter made of yellow soybean flour and wheat flour, mixed with water in a specific ratio. The filling includes cabbage, chives, celery, and local oysters from Longshan, which are large and freshly shelled. Cabbage, chives, and celery are all prepared fresh daily; any unused ingredients are discarded, ensuring freshness that is both visible and flavorful. Longshan Le Jiao Wang's oyster vermicelli comes in two varieties: soup and stir-fried, with the same ingredients—oysters, handmade vermicelli, and chives—but prepared differently for a unique flavor.
