Sankong Qiaotou Oysters Introduction
In the 2000s, after the tourism boom of "bamboo raft rides in the lagoon" in Sihgu, nearby attractions also flourished, and Sanshike Hometown Seafood Street became one of them. Noticing the business opportunities brought by the crowd, Huang Wujin'e, known as "Lianzi," was the first to sense this commercial vibe and began setting up a stall at Qiaotou to fry and sell oyster dumplings, naming her stall "Qiaotou Oyster Dumpling." Since the tourist influx to Sihgu concentrates on weekends, Huang Wujin'e operates only on Saturdays and Sundays, taking a 5-day break during the week. The batter for "Qiaotou Oyster Dumpling" consists of wheat flour, soybean flour, pastry flour, and traditional flour. The filling includes cabbage, chives, celery, and fresh oysters. Due to the high number of tourists on weekends, last-minute preparations can make customers wait, so Huang Wujin'e prepares the oyster dumplings in advance, lightly frying them, and then fries them until golden just before serving to save time. In addition to oyster dumplings, "Qiaotou Oyster Dumpling" also sells fried shrimp, oyster cakes, fried fish sticks, and fried taro cakes. The shrimp are wild-caught and limited in supply, selling out shortly after opening each day. The fried fish sticks come in two varieties: with bones and boneless. The bone-in variety is favored by connoisseurs, while boneless is popular among children and urban visitors who prefer not to deal with bones.
