Sangu Bridgehead Oyster Fritters. After the tourism boom of taking bamboo rafts to tour the lagoon in Qigu in the 2000s, it also drove the prosperity of surrounding attractions. The Sangu Bridgehead Seafood Street is one of them. After the tourism boom of taking bamboo rafts to tour the lagoon in Qigu in the 2000s, it also drove the prosperity of surrounding attractions. The Sangu Bridgehead Seafood Street is one of them. Seeing the business opportunities brought by the crowds, Huang Wu Jin-e, known as "Lian-zi", was the first local from Sangu to sense this commercial atmosphere and started setting up a stall at the bridgehead to fry and sell oyster fritters, using "Bridgehead Oyster Fritters" as the shop sign. Since Qigu's tourist crowds are concentrated on weekends, Huang Wu Jin-e only sets up her stall to sell oyster fritters on Saturdays and Sundays, taking 5 days off per week. The batter for "Bridgehead Oyster Fritters" is made of: flour, bean flour, crispy flour, and rice flour. The filling consists of: cabbage, chives, celery, and oysters. Due to the large number of tourists on Saturdays and Sundays, making them fresh on the spot would cause customers to wait a long time. Therefore, Huang Wu Jin-e uses her time to coat the oyster fritters, lightly frying them first and setting them aside. When a customer orders, she fries them again until golden brown, then cuts them into pieces and serves them, which saves a lot of time. In addition to oyster fritters, "Bridgehead Oyster Fritters" also sells fried shrimp, crispy oysters, fried fish fillets, and fried taro cakes. The shrimp are wild-caught using nets, and are limited in quantity, selling out shortly after the market opens each day. The fried fish fillets are available with or without bones... Address: 臺南市七股區三股橋頭海產街 Hours: 00:00–23:59 Tainan