Sankua Qiaotou Sisters' Oyster Omelette Introduction
Seeing the business opportunity in Qigu's tourism, Huang Hsueh-er from Sangu invited her sister-in-law Li Shuling to join her in selling fried oyster cakes on Qiaotou Seafood Street. Because people often asked if they were sisters, they named their stall "Sister Oyster Cakes". They decided to operate only on Sundays, as the tourist crowd in Qigu is mainly concentrated on weekends. Since they only fry on one day, there’s no issue of re-used oil. The batter for Sister Oyster Cakes includes oyster cake flour, crispy flour, and low-gluten flour; the filling consists of cabbage, celery, chives, bean sprouts, and oysters. In addition to oyster cakes, "Sister Oyster Cakes" also sells fried shrimp, fried tilapia, and fried milkfish belly. The shrimp are a mix, caught from "Shiwukong" and include species like local shrimp and sweet shrimp. The tilapia is raised by her father, ensuring good quality control and popularity among diners. The milkfish belly comes from the upper part of the milkfish, while the milkfish fillet comes from the area beneath the belly. In 2010, Li Shuling opened "Tianye Kitchen" next to "61 Line Oyster Cakes," selling fresh-squeezed juices and tea drinks, while "Sister Oyster Cakes" is managed by Huang Hsueh-er and her husband Zhu Wenxing.
