Fried oysters, like grilled oysters, don't need much time, after all, they are top-quality oysters that are safe to eat raw.

You just need to use high heat to quickly solidify the batter on the surface into a crispy shell, then it's ready. In this state, the surface of the oyster has just cooked, and the inside is still warm, which is about medium rare.

This way, the oyster's juices are retained while not ruining the freshness of the oyster meat.

Just as Nicole and her companion finished devouring the garlic vermicelli and were happily enjoying the succulent oyster skewers, the golden fried oysters were all out of the pot.

They could no longer sit still, holding their plates, skewers in hand, they craned their necks to see the next steps at the workstation.

As expected!

Lin Chen brought over the golden crumbs prepared earlier, lightly dripped a few drops of garlic oil into the pan to lubricate it, threw in a handful of freshly minced garlic and chopped spring onion to stir-fry until fragrant, then poured all the crumbs from the plate into the pan and quickly stir-fried, heating and fragranting them.

In just a few seconds, a strong garlic aroma mixed with a tickling spiciness wafted out, the spiciness was very mild, only those close by could faintly smell it.

Afterwards, the golden fried oysters were tossed in for a simple stir and then could be done.

The stir-fry speed must be fast, as the fried and drained Beifeng-style crumbs can quickly burn under high heat, ruining the entire dish.

The left wrist occasionally tossed the iron pot to avoid residual heat from scorching the crunchy crumbs, while chopsticks precisely picked up the oysters, stacking them neatly on the plate in a pyramid shape.

Finally, spoonfuls of garlic-crunch were added on top, without any unnecessary garnishing.

When the visually striking Beifeng-style fried oysters were pushed in front of them, they couldn't believe that these were the ordinary fried oysters they knew.

How is it that every dish, when handled by Great Xia People, gets upgraded or transformed? What exactly is in their heads??

Normally, fried oysters just come with some diced onion, lemon slices, or sauces like mayonnaise.

But this method, covered with golden garlic bits, looks more appetizing no matter how you see it!

After witnessing the entire process, the two of them knew that the freshly served fried oysters wouldn't be too hot, as they had been out of the oil for a while, meaning they could eat them without worry.

"Beifeng-style? Fried oysters??"

The Great Xia couple, like two curious babies, popped their heads beside them, faces full of curiosity.

"I've had Beifeng-style fried shrimp and fried crab, but I've never heard of using it with fried oysters."

"That's why he's the Head Chef, pairing the same flavor with different ingredients, that's called micro-innovation!"

Although they couldn't understand the conversation between the two, it was evident from their curious faces that they hadn't seen this dish either.

Nicole couldn't hold back her curiosity and directly asked, "Haven't you had this before? I thought it was a pretty common Great Xia Cuisine."

"No."

The girl shook her head, replying briefly with a no.

She really wanted to explain a few things, but her limited skills allowed her only to blurt out words, unable to form sentences.

But her quick thinking led her to immediately take out her phone, open the app, and search, then showed the pictures to Nicole.

"Crab? Shrimp? Ah~~ I see!"

Nicole took a careful look at the images and suddenly understood, explaining to her friend, "She's saying that she's had this cooking style, but not with oysters, right?"

"Yes, yes!!"

Even though the girl couldn't speak well, she could still grasp the gist, nodding and giving a thumbs-up to show affirmation.

"So this is a new dish?"

"Haha, we're so lucky to have tasted a dish even the Great Xia People haven't tried yet. Does this mean we contributed to its innovation?"

"?"

Feeling Nicole's gaze, Lin Chen blinked and shook his head without hesitation.

"Innovation my ass, it's a common dish, a lot of people haven't tried it. Don't believe it? I'll have her search and you'll see it's findable everywhere!"

"Miss, search for Beifeng-style fried oysters, there are tons of videos and images of it, this isn't some dish I invented, show it to these curious foreigners, so there's no misunderstanding or harm to my reputation."

"Huh?"

The girl was momentarily stunned but instinctively started searching, and sure enough, found many images of Beifeng-style fried oysters similar to the dish in front of them.

"It really exists!"

"Seems we were just ignorant; this is probably a coastal dish. We don't have much seafood where we live, so it's normal not to have eaten it."

Seeing the search results, Nicole pouted in disappointment, her dream of participating in developing a new Great Xia Cuisine shattered on the spot.

Luckily, she had a great mindset. The next second, she picked up a golden oyster with her hand, piled high with fragrant crispy garlic.

"Crunch"

The oyster's surface batter was fried to a perfect crispness, akin to the crunchiness of fried chicken batter, but its appearance was closer to fried fish fillet batter.

As the batter was coated with egg instead of water, you could distinctly taste the egg aroma in your mouth.

The oyster meat inside the batter remained plump without any shrinkage, perfectly nestled with the batter, akin to the hot seafood-coated tofu hidden beneath a crispy coating.

Every chew distinctly felt like the fusion of crispiness and tenderness, two contrasting textures merging in the mouth.

Especially when you accidentally chewed on the small garlic particles full of rich garlic aroma, the salty, fresh, and spicy garlic flavor paired perfectly with the fresh sweetness of the oysters, leaving a memorable experience with just one bite.

It was as if you were both snacking and dining on a main course, this peculiar sensation making the two of them widen their eyes in disbelief.

"My God, this is too delicious!"

"Next time if anyone tells me which place has the best fried oysters, I'll take out a photo of this plate of oysters and let them know what truly is delicious!"

As the two marveled, the restaurant entrance again heard the pleasant sound of a bell.

Helena, already craving, turned instinctively to welcome the guests.

This time, the guests seemed more normal, the kind you couldn't distinguish immediately if left on the street.

Seeing Lin Chen busy, they weren't disappointed but handed their ingredients to Helena along with their requests before finding a secluded spot to sit, without any intention to watch the cooking process.

The main reason was that the counter was crowded, the atmosphere lively, making the dining environment somewhat noisy, which might not suit diners accustomed to quiet meals.

Occasionally such types of guests appeared, it was rather normal, and Helena and Jonathan didn't find any issues, bringing the ingredients over to Lin Chen and starting to get busy.

Coincidentally, there was leftover garlic oil in the pan from Lin Chen that could be used as a seasoning oil, Jonathan was pondering what to pair it with, and unexpectedly, he quickly had the chance to practice.

As he was busy rinsing the ingredients, Lin Chen had already adeptly prepared a bowl of lemon marinated raw oysters, using the Chaoshan marinated recipe, with additional lemon slices and chili peppers to add an exotic flair.

The chili peppers marinated in the sauce were moderately spicy, mainly to enhance the freshness, coupled with lemon naturally being an oyster companion, these additions to the marinade sauce absolutely made the oyster meat more fresh and sweet.

"This needs to marinate for a while to be more flavorful, the longer the better. Of course, if you're in a rush to eat, you can, without carefully tasting, the flavor difference isn't that big, since it's all the same sauce flavor anyway."

After a quick introduction to the two, he reached out and grabbed a few bags of flour-like substances to start preparing the batter.

Lucas, like a curious baby, peeked over, mostly because he caught a glimpse of the Chinese characters on the packaging bag, though he could read it, he'd never heard of it.

"Tai Bai powder? What's this stuff?"

"It's just potato starch. Tai Bai powder is merely the name used in Taiwan."

Lin Chen scooped a cup of sweet potato starch, half a cup of Tai Bai powder, and a large spoonful of sticky rice flour into a bowl, then mixed it with cold water.

"There are two ways to make Oyster Omelette, one is the flavor near Chaoshan in Fujian, and the other is the flavor in Taiwan."

"The Taiwanese method is simpler, uses fewer ingredients, and pairs with a special sweet and spicy sauce, more suitable for foreign tastes. That's the one I'm making now."

With the batter made and set aside, he began preparing the soul companion of Taiwanese Oyster Omelette, the secret sweet and spicy sauce.

Adding premade sweet chili sauce, tomato sauce, a bit of spicy bean paste, soy sauce, and miso into the pot, stir well, dilute with water, and according to the desired taste, add sugar to adjust the overall flavor.

It doesn't need to cook for long, just bring it to a boil, then thicken with a bit of Tai Bai powder or other starch, and once the sauce thickens, pour it out and refrigerate to cool.

Drizzle a bit of garlic oil into the pan, and once the pan is hot, add the cleaned small oyster meat until it covers the entire pan bottom.

"Sizzle, sizzle—" 𝗳𝚛𝗲𝕖𝚠𝚎𝚋𝗻𝗼𝕧𝗲𝐥.𝚌𝚘𝐦

The boiling oil in the pan touches the oyster meat, instantly erupting into a beautiful symphony, while a rich oyster aroma rises accordingly.

Nicole and the other were using their fingers to munch on the Typhoon Shelter Fried Oysters, while freshly made marinated oysters were placed right in front, their eyes glued to Lin Chen's pan, suddenly feeling a bit overwhelmed.

This serving speed is too fast, isn't it?

Normal Western cuisine is served dish by dish, wait a bit for the next after finishing the last.

But with Lin Chen, before finishing the first dish, the second is on the table, and the third is in the making.

Is this the legendary Great Xia speed?

The petite and adorable oysters were soon fried to an alluring golden-brown on the surface, after flipping, Lin Chen quickly stirred the batter to avoid sedimentation, then poured the batter along the pan edge.

The white batter instantly filled the gaps between the oyster meat, golden garlic oil sizzling on the batter surface, looking quite enticing.

At this moment, you shouldn't touch it; let the batter slightly set before flipping.

Wait for about one minute, when the bottom batter has mostly changed color and solidified, while only the surface is still slightly raw, immediately tear two lettuce leaves and place them on top, then crack two fresh eggs.