Southwest Coast National Scenic Area

The batter for “Tsai Oyster Fritter” is made of soybean flour, flour, crispy powder, and rice flour, while the filling consists of cabbage, chives, celery, and salted vegetables. The use of slatedsalted vegetables gives it a traditional taste and explains why it has become the unique attraction for “Tsai Family Traditional Oyster Fritter”.
The oyster vermicelli is also a top-selling delicacy for “Tsai”; it is made of handmade vermicelli, shallots, chives flower, sesame oil, and oyster. ItThis is how it’s made with the following steps.: The stock is brewed with milkfish bone and pig bone over a long period. The noodles are prepared by blanching them and leaving them in a bowl. Part of the stock is transferred into a small pot and boiled, followed by the addition of shallots, chives flower, and oyster. The fire is turned off after the seafood is cooked and the soup is poured over the vermicelli. The oyster vermicelli is finally topped with sesame oil and served.
In addition to oyster fritters and oyster vermicelli, the store also sells milkfish stomach soup, milkfish skin soup, and milkfish sausage. Hard clams need to be rearedraised along with milkfish as milkfish feed on algae, which can cover the clams and kill them in the winter. As a result, all the milkfish from “Tsai” are reared in-house, guaranteeing its freshness.
Another noteworthy dish is fried milkfish sausage. The milkfish sausage is made with 30% pork and 70% milkfish, and fried in low heat until golden. It is then served whole or in pieces. It can be eaten along with garlic, giving it a distinct taste. The sausage is definitely worth a try.