Sanku Qiaotou Oyster Omelette Introduction
In the 2000s, the tourism craze for "bamboo raft tours in the lagoon" in Sihgu began to rise, which subsequently boosted the popularity of surrounding attractions. Among them is the seafood street at Qiaotou Bridge. The first to sense this commercial opportunity was Huang Wu-jin-e, known as "Lianzi", a local from Sihgu, who started selling deep-fried oyster pancakes at the bridge under the name "Qiaotou Oysters". Since the tourist crowd in Sihgu mainly gathers on weekends, Huang works only on Saturdays and Sundays after taking five days off. The batter for "Qiaotou Oysters" consists of flour, soybean flour, crispy flour, and sweet potato flour. The filling includes cabbage, leeks, celery, and oysters. Due to the high volume of tourists on Saturdays and Sundays, making everything on the spot would lead to long waits for customers, so Huang prepares the oyster pancakes in advance by partially frying them. When customers order, she finishes frying them until golden brown, cuts them into pieces, and serves them, which saves a lot of time. In addition to oyster pancakes, "Qiaotou Oysters" also sells fried shrimp, oyster fritters, fried fish balls, and fried taro cakes. The shrimp are wild-caught, harvested using a net, and are limited in quantity, often selling out shortly after opening. Fried fish balls come in two varieties: with bones and boneless. The version with bones has better flavor and is preferred by connoisseurs, while the boneless version sells well, as children and urban visitors find it more appealing not to deal with bones.
