Guangzhou Jie Cui Pi Ke Zai Jian

A representative of Japanese cuisine, made with vinegared rice and various toppings. Typically light in flavor, suitable as a light meal.

Similar to oyster omelet, but without seafood. Made with sweet potato starch batter, eggs, and vegetables, pan-fried until the exterior is slightly crispy and the interior is tender. Drizzled with a special sweet and spicy sauce for a rich flavor.

A common night market snack in Taiwan. Fresh shrimp is added to a batter, eggs, and vegetables, then pan-fried. Each bite offers chewy shrimp and crispy egg crepe, paired perfectly with a savory-sweet sauce.

One of Taiwan's most iconic street foods. Made with fresh, plump oysters (mu-li), coated in batter with eggs and vegetables, then pan-fried. The exterior is fragrant and crispy, the interior is tender and juicy, served with a sweet and spicy sauce.

A clear soup made with fresh oysters, usually flavored with shredded ginger and basil to remove any fishy smell. The broth is fresh, sweet, and delicious, allowing you to taste the original flavor of the oysters.

Fresh oysters are quickly blanched and then removed, without the cooking liquid. This preserves the oysters' original sweetness and tender texture, usually served with shredded ginger, minced garlic, or soy paste.