- Oyster omelette
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Oyster omelette from Chien-Cheng Circle, Datong District (Taipei).
Modern-style Taiwanese Oyster Omelette
Oyster omelette is a Chinese dish of Teochew/Fujian origin, made famous in Taiwan (where it is often sold as a xiaochi in night markets). It is also popular in other places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, and the Philippines.
Contents
Ingredients
The dish consists of an omelette with a filling primarily composed of small oysters. Starch (typically potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette. Depending on regional variation, a savory sauce may then be poured on top of the omelette for added taste.
Spicy or chili sauce mixed with lime juice is often added to provide an intense taste.
Shrimp can sometimes be substituted in place of oysters; in this case, it will be called 蝦仁煎, or shrimp omelette.
Names
In the Chinese language, "oyster omelette" is known by various names in different geographical areas.
Chinese name Pronunciations in different spoken variations Geographical areas that use such a name 蚵仔煎 In Taiwanese: ô-á-chian
In Hakka: hao jien
In Mandarin: kézǎi jiānTaiwan and part of Fujian 蚝煎 In Cantonese: hou4 dzin1
In Mandarin: háo jiān
In Teochew: oh-luak
In Hokkien: o-chianMalaysia and Singapore 牡蛎煎 In Mandarin: mǔlì jiān most areas of mainland China 煎蠔餅 In Cantonese: dzin1 hou4 beng2
In Teochew: Oh Luak
In Hakka: hao jien biang
In Mandarin: jiān háobǐngHong Kong, Macau and nearby area in Guangdong 蠔仔餅 In Cantonese: hou4 zai2 beng2
In Teochew: add Teochiu pronunciation here
In Hakka: hao zhai jien biang
In Mandarin: háozǎi bǐngHong Kong, Macau and nearby area in Guangdong 蠔仔煎 In Cantonese: hou4 zai2 dzin1
In Teochew: oh-luak
In Hakka: add Hakka pronunciation here
In Mandarin: háozǎi jiānHong Kong, Macau and nearby area in Guangdong 蠔烙 in Chiu Chow Restaurants e.g. in the US See also
External links
Fujian cuisine Bak kut teh · Ban mian · Buddha Jumps Over the Wall · Fujian cuisine · Misua · Ngo hiang · Oyster omelette · Popiah · Shacha sauceCuisine of Hong Kong · Cuisine of Macao · Chinese cuisine · History of Chinese cuisine Taiwanese cuisine Dishes and meals Bento • Congee • Geng • Karasumi • Misua • Mongolian barbecue • Oyster vermicelli • Pork ball • Rice vermicelli • Sanbeiji • Shabu-shabu • Tilapia (braised) • Ying Yang fish
Xiaochi Ba-wan • Beef noodle soup • Chinese sausage • Cong you bing • Curry beef triangle • Fish ball • Kushikatsu • Oyster omelette • Popiah • Shengjian mantou • Shuangbaotai • Small sausage in large sausage • Spring roll • Stinky tofu • Tea egg • Tempura • ZongziSnacks and desserts Aiyu jelly • Baobing • Bakkwa • Caozai Guo • Coconut bar • Douhua • Dried shredded squid • Grass jelly • Mochi • Mooncake • Onigiri • Suncake • Yōkan • YoutiaoBeverages Bubble tea • Dong Ding tea • High mountain tea • Kaoliang • Mr. Brown Coffee • Pouchong • Soy milk • Taiwan BeerIngredients Miscellaneous Categories:- Cuisine stubs
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