Yongji Cai Family Old-Fashioned Oyster Fritters. Cai Zongxian (born 1972), from Longshan, rents fish ponds from the Farmers' Association to raise clams. Raising clams isn't too busy, relying on seawater exchange and feed. Cai Zongxian (born 1972), from Longshan, rents fish ponds from the Farmers' Association to raise clams. Raising clams isn't too busy, relying on seawater exchange 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 household income. There are no villages nearby, so customers are mainly passing tourists and truck drivers. The Cai Family Old-Fashioned Oyster Fritters learned from the earliest oyster fritter stall in Longshan, Jiaozi Oyster Fritters. The batter is made of: soybean flour, wheat flour, crispy flour, and rice flour; the filling is made of: cabbage, chives, celery, and pickled mustard greens. Using pickled mustard greens is the traditional flavor, hence the shop name 'Cai Family Old-Fashioned Oyster Fritters'. Oyster vermicelli is also a signature dish of the 'Cai Family'. Ingredients include handmade vermicelli, shallots, garlic chives, 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 in bowls. Ladle the broth into a small pot and bring to a boil, add shallots, garlic chives, and oysters. Once cooked, turn off the heat, pour over the vermicelli, add a drop of 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 done in conjunction with milkfish...
Địa chỉ: 臺南市七股區永吉里 1-1 號
Giờ mở cửa: 00:00–23:59
Đài Nam