Sankuaqiao 61 Line Oyster Omelette Introduction
The "Route 61 Oyster Omelet" at Sangu Qiaotou is the third oyster omelet stall established at Sangu Qiaotou Seafood Street, opening in 2011. The stall is named "Route 61 Oyster Omelet" because Sangu Qiaotou Seafood Street is located next to the "National Highway 61" west coastal expressway. The batter for the "Route 61 Oyster Omelet" consists of flour, and the filling includes cabbage, chives, celery, and oysters. The preparation method involves lightly frying the shaped oyster omelet first and keeping it warm, then frying it until fully cooked upon customer order, before serving in pieces. In addition to oyster omelets, "Route 61 Oyster Omelet" also sells deep-fried tilapia, fried taro cakes, fried taro, and oyster vermicelli. The tilapia is farmed in-house, not the freshwater tilapia. There are two types of oyster vermicelli: dry and soup. The dry method involves blanching the vermicelli; lightly frying garlic, scallions, and sesame oil, adding a small amount of water, and then stirring in the vermicelli and oysters before adding garlic and sesame oil again before serving. The soup method consists of blanching the oysters, stir-frying sesame oil, garlic, and scallions until fragrant, adding water, bringing it to a boil, and then adding the vermicelli and oysters for a brief cook before serving in a bowl.
