As you wander through the streets of Jieyang—a coastal hub of Teochew culture in eastern Guangdong—the mouthwatering aroma of oyster omelets is impossible to miss. Golden and crisp, topped with fresh green coriander, this iconic snack is a hallmark of Teochew cuisine.
Made with fresh oysters, sweet potato starch, and egg batter, the oyster omelet is known for its contrast in texture—crispy on the outside, tender and juicy inside. Careful ingredient selection lies at its heart: oysters are chosen to be about the size of an adult's thumb to ensure freshness and sweetness without overpowering the dish; sweet potato starch, when fried, turns translucent and lightly crisp, forming the foundation of its distinctive mouthfeel.
Cooking follows the principle of "high heat and generous oil." Cleaned oysters are mixed with starch, scallions and fish sauce, then quickly fried until translucent. Beaten egg is drizzled over the mixture and cooked until both sides turn golden, finished with a garnish of fresh coriander. Dipping sauces reflect local tastes. Savory fish sauce enhances the oysters' natural flavor, while chili sauce adds a tangy kick, though many diners prefer to enjoy it plain, savoring its original freshness.
Come to Jieyang and savor a plate of oyster omelet!
Author | He Fengyu
Photo | Jieyang Fabu
Editor | Huang Qini, James Campion, Shen He
