Xinweng Oyster Fritter. "Xinweng Oyster Fritter" has been passed down to the third generation since its establishment by Zhou Shuihe during the late Japanese colonial era. Having weathered over 80 years, it has become a symbol of nostalgia for the people of Xinweng. "Xinweng Oyster Fritter" has been passed down to the third generation since its establishment by Zhou Shuihe during the late Japanese colonial era. Having weathered over 80 years, it has become a symbol of nostalgia for the people of Xinweng. Overseas locals returning home make it a point to eat here; returning without having Xinweng Oyster Fritter is like not having returned to Xinweng at all. Cai Chongji (born 1956) 's grandfather, Zhou Shuihe, was a salt worker employed at the Budai Salt Field. During the rainy season or winter breaks from salt evaporation, he set up a stall at the Jiaying Temple entrance to fry oyster fritters to supplement his family's income. Oyster fritters were formerly called "Kuzai-de," partly because of the higher proportion of chives and partly because people at the time liked to fry them until they were crispy and dark, giving them a slightly bitter taste, hence the name. The people of Xinweng prefer pork-filled meat fritters over oyster-filled oyster fritters. Therefore, although the shop is named "Xinweng Oyster Fritter," it primarily features meat fritters. During the Japanese colonial era, pork was not readily available. Thus, when dolphins were available, dolphin meat was fried, and when mullet was available, mullet meat was fried, changing with the seasons. Cai Chongji's father, Cai Huanan (born 1923), was also a salt worker. He lost his job due to the salt evaporation consolidation policy and took over the oyster fritter stall at the Jiaying Temple entrance. In the 1980s, after Xiao Yulan married into the family, she took over her father-in-law's oyster fritter stall, becoming the "Xin... Address: 嘉義縣布袋鎮新塭嘉應廟牌樓前、戲臺後 Hours: 00:00–23:59 Chiayi County