Yong Ji Cai Family's Old-Fashioned Oyster Fritters. Cai Zongxian (born 1972), a native of Longshan, rents fish ponds from the Farmers' Association to raise clams. Raising clams isn't too busy; it relies on seawater inflow and feed. Cai Zongxian (born 1972), a native of Longshan, rents fish ponds from the Farmers' Association to raise clams. Raising clams isn't too busy; it relies on seawater inflow and feed. Clams take 8-12 months to harvest, during which there is no income. He rents land here to set up a stall selling oyster fritters to supplement his household income. There are no villages nearby, so customers are mainly passing tourists and truck drivers. The Yong Ji Cai Family's Old-Fashioned Oyster Fritters learned from Jiao Zai Oyster Fritters, the earliest oyster fritter stall in Longshan. The batter consists of: soybean flour, wheat flour, crispy flour, and rice flour; the filling includes: cabbage, chives, celery, and pickled mustard greens. The use of pickled mustard greens is an old-fashioned flavor, hence the name 'Cai Family's Old-Fashioned Oyster Fritters'. Oyster vermicelli is also a signature dish of the 'Cai Family', with ingredients including handmade vermicelli, shallots, chive flowers, sesame oil, and oysters. The preparation method is: simmer milkfish bones and pork bones for a long time to make broth, set aside. Blanch the vermicelli and place it in bowls. Ladle the broth into a small pot and bring to a boil, add shallots, chive flowers, and oysters. Once cooked, turn off the heat, pour over the vermicelli, drizzle with sesame oil, and serve. In addition to oyster fritters and oyster vermicelli, they also sell milkfish belly soup, milkfish skin soup, and milkfish sausage. Because clam farming must be coordinated with milkfish...
Dirección: 臺南市七股區永吉里 1-1 號
Horario: 00:00–23:59
Tainan