Teochew (a.k.a. Chaozhou in Mandarin, Chiuchow in Cantonese) oyster omelette! This type of omelette - not to be confused with the Taiwan vareity! - is what you'd get if you went to the cities of Chaozhou or Shantou. It's slightly crispy on the outside, chewy on the inside, and has a generous portion of oysters.Now, there's Teochew people all over the world, and the Taiwan street food style is also a Teochew invention - which is why we labeled this the 'Original Teochew' style, as it'd be what you'd get if you're in the city proper or in many Teochew families.As always, the recipe and detailed ingredient list is in this reddit post on /r/cooking:https://www.reddit.com/r/Cooking/comments/6fl2kh/recipe_how_to_make_chinese_teochewstyle_oyster/And here's a link for the sweet potato starch. Note that in the video I called it sweet potato flour, but what we're actually using is the starch. Here's an Amazon link to one that seems legit (NOT an affiliate link, we have no association with and not making any money off this product):https://www.amazon.com/Imperial-Taste-Sweet-Potato-Starch/dp/B007XXP9BC/ref=sr_1_1_a_it?ie=UTF8&qid=1496709456&sr=8-1&keywords=sweet+potato+starchAlso, a special thanks to YouTuber Katrina Enera for providing the street food video of the Taiwanese Oyster Omelette! Check out her channel, and you can watch the rest of her awesome video here:https://www.youtube.com/watch?v=ULJohnDaQ7Y ABOUT US-----------------------------------------------------------------------------------------I'm Chris Thomas from the United States and I've been living as an expat in China now for upwards of nine years, most of which in Shenzhen. I love living here, and the food is absolutely incredible. I read and speak some Chinese, and have been trying to religiously recreate the most authentic versions of the food I've eaten and loved here.My partner in these videos is Stephanie Li, my similarly food-and-travel-obsessed long term girlfriend. She's a translator from Guangzhou and is an incredible home cook. Sometimes I'll be behind the wok but usually it'll be her cooking.
