Oyster fritters are a traditional Fuzhou deep-fried snack, known in the Fuzhou dialect as diê-biāng. At a stall in Nangan's Jieshou Market, the vendor ladles a layer of rice-and-soybean batter, adds cabbage, celery, glass noodles and pork, then covers it with more batter and lowers the whole ladle into hot oil. Lifted out golden and crisp, this is the Fuzhou-style breakfast Matsu locals have grown up with.
Oyster fritters originated in Fuzhou; in the Fuzhou dialect the name is pronounced diê-biāng. According to Wikipedia, the original Fuzhou recipe usually includes fresh oysters, but Matsu's local version is typically made with cabbage, celery, glass noodles and pork instead, and does not always contain oysters. A long-established fritter stall at Nangan's Jieshou Market has been operating for about 40 years.
What Are Oyster Fritters
Oyster fritters are a traditional deep-fried snack originating from Fuzhou; in the Matsu Eastern Fujian dialect they are called "O-pian." The method uses a batter made from a blend of indica rice milk and soy milk; it is poured into a long-handled round ladle, topped in sequence with fresh oysters, an egg, shredded cabbage, and minced scallion, then covered with another layer of batter and the whole ladle is lowered into the deep-fryer for 3–5 minutes. The result is a golden-crisp shell encasing tender, juicy oysters and a full-flavored egg.
Oyster fritters look similar to the Southern Fujian-style oyster fritters found on Taiwan's main island, but Matsu's version follows the Fuzhou recipe: soy milk is added to the batter, giving a denser, creamier texture and a thicker shell, and the fillings are closer to the original Fuzhou standard. Matsu oyster fritters are served primarily at early-morning stalls in Nangan's Jieshou Market and Beigan's Tangqi Market. Although the fritters themselves lack official specialty certification, the Apo Oyster Fritters stall and others at Jieshou Market are the flavors Matsu people have been eating since childhood.
How to Eat It Like a Local
Local Know-How
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- Oyster fritters are a traditional Fuzhou deep-fried snack; the standard recipe uses a batter of rice milk and soy milk encasing fresh oysters, egg, and cabbage.
- Nangan's Jieshou Market and Beigan's Tangqi Market are the main places to find Matsu oyster fritters.
- The Apo Oyster Fritters stall and others at Jieshou Market follow the traditional Fuzhou recipe and have been a breakfast institution for Matsu locals since childhood.
Visiting Tips
- Oyster fritters are deep-fried and relatively high in calories; those monitoring fat intake should eat in moderation.
- Market stalls often sell out before noon — arrive before 9 a.m. for the widest selection.
- People with oyster allergies should avoid them; some shops may be able to make a version without oysters upon request.
Data compiled from the Lienchiang County Tourism Bureau, Matsu Distillery, and a large volume of public reviews; sponsored content has been filtered out. Photos will be replaced with the channel's exclusive footage after Dio's on-site shoot.
Frequently Asked Questions
Do oyster fritters actually contain oysters?
Not always. The original Fuzhou version usually includes oyster meat, but Matsu's local version is typically made with cabbage, celery, glass noodles and pork instead.
How are oyster fritters made?
They are made from a batter of rice milk and soy milk, layered with fillings in a long-handled ladle, covered with more batter, and deep-fried whole until golden and crisp.
Where can you find oyster fritters on Matsu?
Mainly at early-morning stalls in Nangan's Jieshou Market and Beigan's Tangqi Market, a traditional breakfast for Matsu locals.
Sources
- 蠣餅 — 福州原版含牡蠣、馬祖版不一定有牡蠣，福州平話字diê-biāng
- 馬祖特色早餐：蠣餅(虫弟餅)｜南竿介壽獅子市場 — 陳家蠣餅約40年歷史、內餡無蚵仔