Oysters, fleshy, tender, tasty and nutritive, are long considered the cate of all cuisines. Taiwan Province in Southeast China abounds in oysters.

Oyster cultivation in Taiwan has a history of more than 200 years, with an oyster-growing coastal line of over 200 kilometres, along which Zhanghua, Yunlin and Jiayi counties are the main producing areas with advantageous natural conditions. The period from each September to the next March is the golden time of fishing as well as eating.

The local Fried Oysters is the most famous for its delicate shape, golden colour and delicious taste. It is not only tasty, but also rich in vitamins, iodine and other nutrition. Besides, it has distinguished curative effect on dizziness, night sweating and spermatorrhea, etc.