Yongji Cai's Traditional Oyster Omelette Introduction
Tsai Chung-hsien (born in 1972) is from Longshan. He rents a fish pond from the agricultural association to cultivate clams, which isn't too labor-intensive, relying on seawater circulation and feed. Clams need to be farmed for 8-12 months before harvest, during which there is no income, so he rents land to set up a stall selling oyster fritters to supplement his family's income. There are no villages nearby, and the customers are passing tourists and truck drivers. Tsai Family Traditional Oyster Fritter learned from the earliest oyster fritter stall in Longshan, the Jiaozi Oyster Fritter stall, using ingredients such as: yellow soybean flour, wheat flour, crispy powder, and indigenous flour; for the filling: cabbage, leeks, celery, and pickled vegetables. The use of pickled vegetables reflects the traditional flavor, hence the store is named "Tsai Family Traditional Oyster Fritter." Oyster vermicelli is also a signature dish of "Tsai Family," with ingredients including handmade vermicelli, red shallots, chive flowers, sesame oil, and oysters. The method is: simmering milkfish bones and pork bones for a long time to make broth. The vermicelli is blanched and set aside in a bowl. The broth is brought to a boil in a small pot with red shallots, chive flowers, and oysters added until cooked, then poured over the vermicelli with a drizzle of sesame oil before serving. In addition to oyster fritters and oyster vermicelli, they also sell milkfish stomach soup, milkfish skin soup, and milkfish sausages. As clam farming must coexist with milkfish...
