Sankuchiao Kou Tiao A-Kuo Qigu Oyster Omelet Introduction
Huang Zhengguo, a local from Singu, was originally a fisherman using fixed nets in the coastal trenches. After the government dismantled his fishing nets, he was arranged to serve as a black-faced spoonbill patroller. In 2003, he learned the technique of making oyster omelets from a grandmother selling them in Xinshi and began selling oyster omelets with his wife Yang Caixia in Xinshi and Guiren respectively. Due to the rise of tourism in Qigu, they returned to their hometown at the Singu Qiaotou Seafood Street in 2011 and established “Aguo Qigu Oyster Omelet.” The batter for “Aguo Qigu Oyster Omelet” consists of: soybean flour, wheat flour, and sweet potato flour, while the filling includes: cabbage, chives, celery, scallions, and oysters. Huang Zhengguo emphasizes that besides using fresh ingredients, controlling the heat is crucial for making delicious oyster omelets. In addition to oyster omelets, “Aguo Qigu Oyster Omelet” also sells fried wild shrimp, fried small fish, and fried small crabs, all of which are freshly caught by Huang Zhengguo himself from the trenches using fixed nets in the early morning. The quantity varies each day and is not available daily, so they often sell out shortly after opening. Therefore, tourists wanting to try them should arrive early!
