Yongji Cai's Traditional Oyster Omelette Introduction
Cai Zongxian (born in 1972) is a native of Longshan who rents a fish pond from the Agricultural Association to farm clams. The clam farming does not require a lot of attention as it relies on the influx and outflow of seawater and feed. Clams need to be farmed for 8-12 months before they can be harvested, during which there is no income. To supplement his family income, he sets up a stall selling oyster omelets. There are no villages nearby; his customers mainly consist of passing tourists and truck drivers. Cai's Traditional Oyster Omelet learned from the earliest oyster omelet stall in Longshan, called Jiaozi Oyster Omelet, uses a batter made of: yellow soybean flour, wheat flour, crispy flour, and sweet potato flour; the filling includes: cabbage, chives, celery, and pickled vegetables. The use of pickled vegetables gives it an old-fashioned flavor, which is why it is named "Cai's Traditional Oyster Omelet." The oyster vermicelli is also a signature dish of "Cai's," made with handmade vermicelli, red shallots, chive flowers, sesame oil, and oysters. The preparation involves simmering milkfish bones and pork bones for a long time to create a broth. The vermicelli is blanched and set aside. The broth is brought to a boil in a small pot, along with the red shallots, chive flowers, and oysters, and is cooked until done before being poured over the vermicelli with a drizzle of sesame oil for serving. In addition to oyster omelets and oyster vermicelli, they also sell milkfish belly soup, milkfish skin soup, and milkfish sausages. Since clam farming requires mixing with milkfish to help them eat algae, otherwise, the pond will become overgrown with algae in winter, suffocating the clams and leading to their death.
