Sankou Qiao Tou Oyster Omelette Introduction
In the 2000s, with the rise of the tourism trend of "bamboo raft riding in the lagoon" in Qigu, nearby attractions also flourished, and Sanku Bridgehead Seafood Street is one of them. Sensing the business opportunity brought by the crowd, Huang Wu-jin-nu, known as "Lianzi," was the first local resident of Sanku to start a stall at Bridgehead selling fried oyster cakes, branded as "Bridgehead Oyster Cakes." As the tourist crowd in Qigu concentrates on weekends and holidays, Huang operates her stall only on Saturdays and Sundays, taking five days off during the week. The batter for "Bridgehead Oyster Cakes" consists of flour, soybean flour, crispy flour, and traditional rice flour. The fillings include cabbage, leeks, celery, and small oysters. Since there are many tourists on Saturdays and Sundays, making them from scratch would keep customers waiting, so Huang prepares the oyster cakes in advance, lightly frying them and setting them aside. When customers order, she fries them until golden and serves them cut into pieces, saving a lot of time. In addition to oyster cakes, "Bridgehead Oyster Cakes" also sells fried shrimp, oyster pancakes, fried fish cakes, and fried taro cakes. The shrimp are wild-caught, limited in quantity, and usually sell out shortly after opening. Fried fish cakes come in two varieties: with bones and without bones. The with-bones variety is favored for its flavor by connoisseurs, while the boneless version is popular among children and urban tourists who prefer to avoid bones.
