Dongshi 60-Year-Old Oyster Omelet Shop. The oyster omelet stall in front of the towering Xiantian Temple in Dongshi, from the founders Wu Zuoying and Hong Nan, through the second generation Wu Xinde and Wu Huang Hanxiao, to the third generation Wu Zhenxiang and Gao Ruxian, has passed through 60 years of history. The oyster omelet stall in front of the towering Xiantian Temple in Dongshi, from the founders Wu Zuoying and Hong Nan, through the second generation Wu Xinde and Wu Huang Hanxiao, to the third generation Wu Zhenxiang and Gao Ruxian, has passed through 60 years of history. Almost all Dongshi residents have eaten oyster omelets from this stall, and some families have even eaten them for four generations. When the first generation started, they would fry the oyster omelets at home, put them in Styrofoam boxes to keep them warm, and then push them to the fish market to sell. Later, they moved to the old market. In the 1990s, the second generation moved back to their current residence to sell. In the 2000s, the third generation inherited the family business, making them entirely according to the ancestral method. The batter is made from a mixture of flour and bean flour, and the filling consists of cabbage, leeks, ginger, and oysters. In early days, oyster omelets were also called "kuzai dia." However, Gao Ruxian said that her father-in-law, Wu Xinde, told her that before the invention of the ancient oyster omelet pan, the batter, vegetables, and oysters were placed in a tin can commonly known as "khok-á" (觳仔), and then deep-fried. The fried oyster omelet was then called "khok-á dia" (觳仔嗲), and later "khok-á dia" evolved into "kuzai dia" (苦仔嗲). In addition to selling oyster omelets, the oyster vermicelli and oyster dishes at the 60-year-old oyster omelet shop are also highly recommended... Address: 嘉義縣東石鄉東石村 199-1 號 Hours: 00:00–23:59 Chiayi County