Guo Gou Miao Kou Oysters Introduction
For those who have left Guogo to work or settle down elsewhere, as well as daughters married off far away, returning home always means a visit to the "Miao Kou Oysters" stall at the Zhuangmiao Jian De Temple courtyard. They eagerly order oyster omelets, meat omelets, or fried cakes to satisfy their longing for the hometown flavors they miss. Some even have a piece or two of fried cakes or oysters before stepping into their homes with their luggage. "Miao Kou Oysters" has become a symbol of nostalgia for the people of Guogo. Locally, oyster and meat omelets are still referred to as “Bitter Omelets,” originating from the stall's founder, Tsai Wu Xiuchun. When she first started the stall, Taiwan was facing economic difficulties, leading to a scarcity of oysters and pork, which were both considered luxury ingredients. As a result, only cabbage, chives, and ginger were used, with no oysters or meat, thus the name “Vegetable Omelet.” Tsai Wu Xiuchun was accustomed to frying the “Vegetable Omelet” longer and using lard, which was typically not changed often, resulting in her omelets being crispy, dark, and somewhat bitter. This led to them being called “Bitter Omelets,” a name that has persisted to this day, even though lard is no longer commonly used.
