Sanku Qiaotou Sister Oyster Omelette Introduction
Seeing the business opportunity in Qigu tourism, Huang Hsueh-er from Sanku invited her sister-in-law, Li Shuh-ling, to set up a stall on Qiaotou Seafood Street to sell oyster omelets. Because some people asked if they were sisters, they named the stall "Sisters' Oyster Omelet." They decided to operate only on Sundays, as the tourist crowd in Qigu gathers mainly on weekends. Since they only fry for one day, there is no issue of reused oil. The batter for Sisters' Oyster Omelet includes: oyster omelet flour, crispy flour, and low-gluten flour; the filling consists of: cabbage, celery, chives, bean sprouts, and oysters. In addition to oyster omelets, "Sisters' Oyster Omelet" also sells fried shrimp, fried tilapia, and fried milkfish belly. The shrimp are a mix of marine shrimp caught from "Fifteen Kongzi," including Tian Gong shrimp and others. The tilapia is raised by their father, ensuring quality control, attracting many customers. The milkfish belly refers to the top part of the milkfish, while the milkfish fillet refers to the area below the belly. In 2010, Li Shuh-ling opened "Field Kitchen" next to "61 Line Oyster Omelet," selling freshly squeezed juices and tea drinks, while "Sisters' Oyster Omelet" is operated by Huang Hsueh-er and her husband, Zhu Wen-hsing.
