Longshan Lejiawang Oyster Omelette Introduction
In the 1990s, Su Huan-chih from Tainan County took the lead in opposing the construction of the Seventh Naphtha Cracking Plant in the Tsengwen River Estuary, successfully preventing its establishment and preserving a piece of clean land for Taiwan. At that time, Wang Hsien-min, who became well-known for following Su Huan-chih's footsteps, was originally a fisherman who set nets in the Tsengwen River Estuary. Recognizing the tourism potential of the area, he began selling oyster pancakes and oyster vermicelli at the dock in front of the Longshan Temple after constructing bamboo rafts to tour the estuary. This created a trend where visitors enjoyed bamboo raft tours and ate oyster pancakes and oyster vermicelli at Longshan. In 2015, Le Jiao Wang Oyster Pancake and Oyster Vermicelli moved to its current location to expand operations. Le Jiao Wang's oyster pancakes use a batter made of soy flour and all-purpose flour, mixed with water in a specific ratio; the filling includes cabbage, chives, celery, and oysters. The oysters are locally sourced from Longshan, large, and freshly shucked, while the cabbage, chives, and celery are purchased, cleaned, and chopped on the same day, ensuring that any unused ingredients are discarded, thus guaranteeing freshness. Longshan Le Jiao Wang Oyster Vermicelli is available in two styles: soup and stir-fried, using the same ingredients—oysters, handmade vermicelli, and chives—with different cooking methods and unique flavors.
