Yongji Tsai's Traditional Oyster Omelette Introduction
Cai Zongxian (born in 1972) is from Longshan. He rents a fish pond from the agricultural association to raise clams, which is not too labor-intensive, relying on the inflow and outflow of seawater and feed. Clams need to be cultivated for 8-12 months before they can be harvested, during which there is no income. Therefore, he sets up a stall to sell oyster pancakes to supplement his household expenses. There are no villages nearby; his customers are mainly passing tourists and truck drivers. Cai's Traditional Oyster Pancake learned from the earliest oyster pancake stall in Longshan, Jiaozai Oyster Pancake. The batter consists of: soy flour, wheat flour, crispy flour, and various flour; the filling includes: cabbage, leeks, celery, and pickled vegetables. The use of pickled vegetables reflects the traditional taste, which is why the stall is named "Cai's Traditional Oyster Pancake." Oyster Vermicelli is also a signature dish of "Cai's," made with handmade vermicelli, shallots, chive flowers, sesame oil, and oysters. The preparation method involves simmering milkfish bones and pork bones for a long time to make broth. The vermicelli is blanched and set aside in a bowl. The broth is then brought to a boil in a small pot, and shallots, chive flowers, and oysters are added until cooked, after which it's poured over the vermicelli and drizzled with sesame oil before serving. In addition to oyster pancakes and oyster vermicelli, they also sell milkfish belly soup, milkfish skin soup, and milkfish sausage. Since clams must be cultivated alongside milkfish to allow the fish to eat algae, otherwise in winter, the algae will cover the clams in the pond, suffocating and killing them...
