Dongshi 60-Year-Old Oyster Fritter Shop. The oyster fritter stall in front of the imposing 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. The oyster fritter stall in front of the imposing 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 walked through the long years of 60 years. Almost everyone in Dongshi has eaten the oyster fritters from this stall, and some families have eaten them for 4 generations. When the first generation started their business, they fried oyster fritters at home, kept them warm in styrofoam boxes, and pushed 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 followed in their footsteps and completely followed the ancestral methods. The batter is a mixture of flour and bean flour, and the filling includes cabbage, chives, ginger, and oysters. In early years, oyster fritters were also called 'Ku Zai Diao', but Gao Ruxian said that her father-in-law Wu Xinde told her that before the invention of pan-fried oyster fritters, the batter, vegetables, and oysters were put into tin cans commonly known as 'khok-á' and then deep-fried. The fried oyster fritters were called 'khok-á diao', and later the pronunciation of 'khok-á diao' turned into 'Ku Zai Diao'. In addition to selling oyster fritters, the oyster vermicelli and oyster dishes at the 60-year-old oyster fritter shop are worth recommending... Dirección: 嘉義縣東石鄉東石村 199-1 號 Horario: 00:00–23:59 Chiayi County