aeeble

Wang's oyster omelet has been in business since around the 1940s, and due to the high-quality ingredients and its unique sauce, it has consistently received good reviews from customers, which is why it remains bustling with business to this day. The oysters are fresh and tender, the vegetables are c

Budai Town, a place filled with warm human feelings. When you arrive in Budai, if you love oysters, you simply cannot miss Ah Hui’s Oyster Omelette. From roadside snacks to now having its own storefront, the unwavering approach has always been a fair and honest business, treating customers as friend

Stepping into the Budaich Fishing Port Direct Sales Center, you’ll find not only the traditional fish market but also a variety of restaurants where you can taste fresh seafood. If you’re not interested in a full restaurant, choosing a specialty snack can also be a great experience.Located behind th

The 40-year-old oyster omelet specialty store located beside FamilyMart is a must-try destination on Zhonghua Road. The oyster omelet is a must-order dish, but they also offer pork liver soup, sesame oil kidneys, and stir-fried three delights. Because the ingredients are extremely fresh, the flavors

The oyster pancake has a crispy exterior, and the oysters inside are plentiful and fresh. The unique sea and mountain sauce makes you want to take another bite, and another, until it's all gone.

洪豊富 (1957 年生 )、洪朱秀連夫婦早年在南鯤鯓代天府萬善堂攤販區擺攤賣蚵仔煎、炒海產、炒麵等，生意極佳，常忙得不可開交，但 2006 年南鯤鯓代天府整頓攤販區，100 多攤只規劃 20 攤可以繼續擺攤，沒抽中者便得撤攤，洪豊富夫婦因沒抽中，而遷回蚵寮自家房舍繼續營業。阿滿熱炒店的蚵仔煎的粉漿，是以甘藷粉調出。其料有：蚵仔、蛋、青菜。蚵仔是石頭蚵，肉質結實，價錢較高；青菜則有：地瓜葉、豆芽菜、白菜，冬天則為茼蒿。青菜依客人需求而放，有人不喜吃豆芽菜則不放，地瓜葉是自家種植，保證無農藥。蚵仔煎的作法是：平底鍋下油後，依次放蚵仔、打蛋、下青菜、加粉漿，等粉漿熟後，翻面再煎赤，起鍋、裝盤，淋番

福安宮前黃昏市場不同於夜市，賣菜、賣魚、賣肉、賣水果，當然也賣點心、小吃，「廟口東蚵仔煎」在下崙的黃昏市場享有盛名。老闆劉東騰 (1966 年生 ) 原在臺北開機車行，後回故鄉開設生意卻欠佳，因此在 1996 年起改行駕駛割稻機幫人收割稻穀，1 年 2 期，1 期 2 個月，農閒時間很長，於是兼業賣蚵仔煎，2006 年起，以 10 年的烹調經驗及固定的顧客群為基礎，開始定點、定時專業販售。「廟口東蚵仔煎」的作法是：平底鍋放油，放蚵仔，在蚵仔上淋上拌有韭菜的粉漿，打蛋後翻面，放青菜，再翻面將青菜覆蓋住，把菜燜熟，起鍋裝盤，加上醬料上桌。「廟口東蚵仔煎」的作法是劉東騰長時間販賣及觀察所得，先下蚵仔