Budai Shuangyan Oyster Cake Introduction
Hsieh A-Yan worked outside when she was young and started to wholesale oysters to supplement her family's income after marriage. Not knowing much about business, she often had leftover oysters that she couldn't sell. A friend suggested, "Since you’re interested in food and the oysters from Budai are delicious, why not sell oyster buns made from the local oysters you wholesale?" This sparked Hsieh A-Yan's motivation to sell oyster buns, leading her to establish "Shuang Yan Oyster Buns," which has been a business for over 10 years, creating a strong reputation for oyster buns. The process of making oyster buns is quite complex. First, shallots are sautéed until fragrant, then dried shrimp, leeks, and vermicelli are added and mixed for the filling. When customers place an order, the dough is laid in a bowl, the filling is added along with oysters, and an egg is cracked on top before being wrapped. The buns are first slightly pan-fried on both sides to set them and prevent cracking, then moved to an oil pot to be deep-fried until golden. The frying time depends entirely on experience and heat control, and once done, the buns are cut and plated for serving. Hsieh A-Yan arrives early every morning to set up her stall, often seeing customers waiting in line even as she prepares. The long queues are all for a taste of the well-known "Shuang Yan Oyster Buns." Since most customers are tourists, takeout is the primary service, with a continuous flow of people...
