Sankuo Bridgehead Oyster Omelette Introduction
Since the tourism craze of "bamboo raft rides in the lagoon" began in the 2000s, it has spurred the prosperity of surrounding attractions, with the Sanguo Bridgehead Seafood Street being one of them. Noticing the business opportunities brought by the crowd, Huang Wu-jin-e, known as "Lianzi," was the first to sense this commercial vibe and started a stall at the bridgehead selling oyster pancakes, branding it "Bridgehead Oyster Pancake." As the tourist crowd in Qigu mainly gathers on weekends, Huang takes five days off and only operates her stall on Saturdays and Sundays. The batter for "Bridgehead Oyster Pancake" consists of flour, soybean flour, crisp powder, and traditional rice flour. The filling includes cabbage, leeks, celery, and oysters. Due to the large number of visitors on weekends, making the pancakes on the spot would cause long waits for customers. Therefore, Huang prepares the oyster pancakes in advance, lightly frying them before storing. When customers order, she deep-fries them until golden, serving them cut into pieces to save time. In addition to oyster pancakes, "Bridgehead Oyster Pancake" also sells fried shrimp, oyster fritters, fried fish, and fried taro cakes. The shrimp are wild-caught and limited in supply, selling out shortly after the market opens each day. Fried fish comes in both bony and boneless varieties; the bony option is favored for its flavor, while the boneless option is popular among children and urban visitors who prefer not to deal with bones.
