Yongji Cai's Traditional Oyster Omelette Introduction
Tsai Tsung-Hsien (born in 1972) is from Longshan and rents fish ponds from the farmer's association to cultivate clams. Raising clams is not very demanding and relies on seawater inflow and feed. The clams need to be cultivated for 8-12 months before they can be harvested, during which there is no income. To supplement his household expenses, he sells oyster fritters at his stand. There are no nearby villages, and his customers are mostly passing tourists and truck drivers. "Tsai's Traditional Oyster Fritters" learned from the earliest oyster fritter stall, "Jiaozi Oyster Fritters," in Longshan. The batter consists of: mung bean flour, wheat flour, crispy flour, and sweet potato flour; the filling includes: cabbage, chives, celery, and pickled vegetables. Using pickled vegetables is a traditional flavor, hence the name "Tsai's Traditional Oyster Fritters." Oyster vermicelli is also a signature dish of "Tsai's," with ingredients such as handmade vermicelli, shallots, chive flowers, sesame oil, and oysters. The preparation method is as follows: simmering milkfish bones and pork bones for a long time to make broth, set aside. The vermicelli is blanched and placed in a bowl. The broth is brought to a boil in a small pot, then shallots, chive flowers, and oysters are added and cooked until done, before being poured over the vermicelli and drizzled with sesame oil before serving. Besides oyster fritters and oyster vermicelli, they also sell milkfish belly soup, milkfish skin soup, and milkfish sausages. Due to the need to raise milkfish combined with clam cultivation, milkfish eat the algae; otherwise, the ponds may grow algae in winter, covering the clams and causing them to suffocate and die.
