LOCAL FOOD GUIDE

Dongshi Oyster Omelet 东石蚵仔煎

Dongshi Kezai Jian

Dongshi Oyster Omelet is featured among the local specialties of Taiwan.

AI illustration: A small white plate with a folded golden omelet and soft scrambled egg pieces.
AI illustration · AI 示意图（仅供参考，非实拍）AI-generated visual reference; not a restaurant photograph. AI 示意图，仅供参考，非实拍。

Dongshi Oyster Omelet (东石蚵仔煎) is a pan-fried combination of oysters, egg, vegetables and batter from Dongshi (東石), Chiayi County (嘉義縣). The locally documented Laotao Oyster Omelet (老饕蚵仔煎) version uses small bok choy.

Egg first, batter last

The egg goes into a flat pan first. Oysters and bok choy follow, then the cook pours in a batter made from prepared powder and water. One side is browned before the omelet is turned and browned on the other side, then plated and served.

A shop built around local oysters

Founder Chen Jiaxiu (陳家綉) chose the dish when starting a new business after leaving her previous employment. She saw Dongshi's abundant oyster production as a source of fresh, readily available ingredients and opened her oyster-omelet shop on the town's street.

AI illustration: A Taiwanese oyster omelette on a simple plate.
AI illustration · AI 示意图（菜式参考，非实拍） · 蚵仔煎 — A general serving example; recipes and presentation vary.

China Revealed · Last updated 2026-10-07

Sources & reading

Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.