Longshan Lejiao Wang Oyster Omelette Introduction
In the 1990s, Chang Su-huan from Tainan County led the opposition against the "Seventh Naphtha Cracking Plant," successfully preventing its establishment at the Qigu Lagoon and preserving a piece of pristine land for Taiwan. Back then, Wang Hsien-min, who became well-known for following Chang Su-huan's footsteps in opposing the plant, was originally a fisherman who set nets at the Qigu Lagoon. Recognizing the tourism potential of the lagoon, he started selling oyster omelets and oyster vermicelli from a stall by the Zhuangmiao Longshan Temple's harbor, creating a trend for tourists to take bamboo rafts on the lagoon while enjoying oyster omelets and oyster vermicelli. In 2015, Le Jiao Wang Oyster Omelet and Vermicelli moved to its current location to expand its business. Le Jiao Wang's oyster omelet is coated with a mixture of soybean flour and wheat flour, with a specific ratio of water added; the filling consists of cabbage, chives, celery, and oysters, with the oysters being large and freshly shucked from Longshan. The cabbage, chives, and celery are all procured, washed, and chopped on the same day, disposed of if unused, ensuring freshness that is both visible and tasteable. Le Jiao Wang Oyster Vermicelli in Longshan offers two variations: soup-based and stir-fried, using the same ingredients—oysters, handmade vermicelli, and chives—but prepared differently, creating a distinctive flavor.
