Dongshi 60-Year-Old Oysters Stir-Fry Introduction
In front of the majestic Xiantian Temple in Dongshi, there is a popular oyster pancake stall that has been passed down through three generations, starting from its founders Wu Zuoying and Hong Nan, to the second generation Wu Xindeng and Wu Huang Huanxiao, and now to the third generation Wu Zhenxiang and Gao Ruxian. The stall has been around for over 60 years, and almost every resident in Dongshi has tried these oyster pancakes, with some families enjoying them for four generations. In the early days, the first generation would fry the oyster pancakes at home, keep them warm in foam boxes, and sell them at the fish market. They later moved to the old market area, and in the 1990s, the second generation returned to their original home to sell. By the 2000s, the third generation continued the family tradition, preparing the pancakes using the same method passed down through generations. The coating consists of a mixture of flour and bean powder, and the filling includes cabbage, chives, ginger, and oysters. In the past, oyster pancakes were also known as "bitter pancakes," but Gao Ruxian mentioned that her father-in-law Wu Xindeng told her that before the invention of frying the pancakes, the coating, vegetables, and oysters were placed into a tin can commonly called khok-á and then deep-fried, leading to the name "khok-á pancake." Later, the pronunciation of "khok-á pancake" evolved into "bitter pancake." In addition to selling oyster pancakes, the 60-year-old stall also offers delicious oyster noodles and oyster dishes that are worth recommending.
