Sanguqiaotou Oyster Omelette Introduction
In the 2000s, the tourism boom of "bamboo raft tours in the wetlands" in Sihkeh began to rise, which also promoted the prosperity of surrounding attractions, among which is the seafood street at Qiaotou. Sensing the business opportunity brought by the crowds, Huang Wu-Jin-Eh, known as "Lianzi," was the first local in Sihkeh to smell this commercial vibe and started setting up a stall at Qiaotou to fry and sell oyster omelets, branding it as "Qiaotou Oyster Omelet." Since tourist crowds in Qihu usually concentrate on weekends, Huang Wu-Jin-Eh operates only on Saturdays and Sundays, taking a break for five days during the week. The batter for "Qiaotou Oyster Omelet" consists of flour, soybean flour, crispy flour, and traditional flour. The filling includes cabbage, garlic chives, celery, and oysters. Due to the high volume of customers on Saturdays and Sundays, which could lead to long waits if made to order, Huang Wu-Jin-Eh prepares the oyster omelets in advance by frying them slightly before storing them. When customers order, they are fried until golden and then cut into pieces for serving, saving a lot of time. In addition to oyster omelets, "Qiaotou Oyster Omelet" also sells fried shrimp, oyster fritters, fried fish cakes, and fried taro cakes. The shrimp are wild-caught and limited in quantity, selling out shortly after opening each day. The fried fish cakes come in two varieties: with bones and boneless. The boned variety has better flavor and is favored by connoisseurs, while the boneless variety is popular among children and urban tourists who prefer to avoid bones.
