蚵卷 (Fried Oyster Rolls)
The version from "陳家蚵卷".
A visit to Anping, a suburb of Tainan but this is where the history of Taiwan begins. The place is packed with tourists, foreign and local, out to celebrate a sunny New Year holiday. There are many culinary gems here, aside from history, that drew in myself and my mate as well.
Quite possibly one of the best oyster dishes I ever had. Taiwan has a thing for oysters, with it finding its way into a myriad of dishes from north to south. I can't really see how the cooking team prepared it, but I am sure the oysters are wrapped in a skin (possibly the translucent dried bean curd skin), battered and then deep-fried.
The oysters have remained supple and juicy despite the frying. My mate hates oysters and so I was left to myself to queue up for the dish while he went hunting for other snacks. There was a long queue. It was a good 20 minutes wait but when they arrive, a bite in and it was all worth it.
蚵卷 (Fried Oyster Rolls)
The version from "陳家蚵卷".
A visit to Anping, a suburb of Tainan but this is where the history of Taiwan begins. The place is packed with tourists, foreign and local, out to celebrate a sunny New Year holiday. There are many culinary gems here, aside from history, that drew in myself and my mate as well.
Quite possibly one of the best oyster dishes I ever had. Taiwan has a thing for oysters, with it finding its way into a myriad of dishes from north to south. I can't really see how the cooking team prepared it, but I am sure the oysters are wrapped in a skin (possibly the translucent dried bean curd skin), battered and then deep-fried.
The oysters have remained supple and juicy despite the frying. My mate hates oysters and so I was left to myself to queue up for the dish while he went hunting for other snacks. There was a long queue. It was a good 20 minutes wait but when they arrive, a bite in and it was all worth it.