Sankou Qiaotou Oyster Omelette Introduction
After the tourism boom of bamboo raft rides at the Xikou Lagoon in the 2000s, nearby attractions also thrived, with the Sangyikuo Seafood Street being one of them. Huang Wu-Jin-E, affectionately called "Lianzi," was the first to sense the business opportunity brought by the crowds and began setting up a stall at Qiaotou to sell oyster pancakes, branding her stall as "Qiaotou Oyster Pancake." As the tourist influx concentrated on weekends, she only operated her stall on Saturdays and Sundays. The batter for "Qiaotou Oyster Pancake" includes: wheat flour, bean flour, crispy flour, and sticky rice flour. The filling contains: cabbage, leeks, celery, and oysters. Due to the high number of visitors on Saturdays and Sundays, making the pancakes on the spot would lead to longer wait times for customers, so Huang Wu-Jin-E prepares the oyster pancakes in advance by frying them slightly before storing them. When customers order, she will then deep-fry them until golden, which saves a lot of time. In addition to oyster pancakes, "Qiaotou Oyster Pancake" also sells fried shrimp, oyster fritters, fried fish roe, and fried taro cakes. The shrimp are wild-caught and have limited availability, selling out shortly after opening each day. The fried fish roe comes in both thorny and non-thorny varieties; the thorny ones are favored for their flavor and are popular among connoisseurs, while the non-thorny ones do well as they appeal to children and urban tourists who prefer to avoid bones.
