Taiwan's oyster omelet might just be the most "stingy" version of them all. While other places generously pile on half to a full catty of plump oysters per serving, Taiwan's version has diners playing hide-and-seek with oysters—finding 7 or 8 decent-sized oysters counts as a luxurious portion.

So what makes Taiwan's oyster omelet more famous than its regional cousins? How did it claim the crown as the top snack in this street food kingdom?

Eating Taiwan's Oyster Omelet is Like Treasure Hunting

From the diner's perspective, Taiwan's version offers several advantages: oysters can be quite fishy, and too many would be overwhelming; the crisp, sweet vegetables balance out that briny flavor; eggs boost the protein content; the starch batter locks in moisture and keeps everything tender; while the sweet-and-spicy sauce brightens flavors and tames any fishiness. The process of hunting for oysters even adds a treasure-hunt element to the eating experience. All things considered, Taiwan's oyster omelet wins.

It wasn't until the 16th century, when sweet potatoes arrived in East Asia via the Spanish, that Fujian people began using sweet potato starch to make oyster omelets. Once it reached Taiwan, this combination of sweet potato starch and readily available coastal oysters created something wonderfully fragrant.

Taiwan's oysters come mainly from the southwestern coastal areas of Tainan's Qigu, Chiayi's Dongshi, Yunlin's Taixi, and Changhua's Wangkong, plus the offshore islands of Kinmen and Penghu. Fearing that typhoons could destroy their oyster beds overnight, fishermen harvest after just six months—otherwise, given more time, these mollusks could grow much larger.

High in protein, oysters have earned impressive nicknames worldwide: Europeans call them "milk of the sea," the Japanese dub them "imperial food," and during China's Ming Dynasty, they were known as "Xi Shi's milk" (named after a legendary Chinese beauty). Such regal fare available at pocket change prices in Taiwan—how could it not be a hit?