The traditional Taiwanese method for making oyster omelette involves frying oysters and leafy greens (typically Chinese cabbage or garland chrysanthemum) on a large, flat iron skillet. A batter made from sweet potato starch is then poured over, followed by an egg. The mixture is flipped until fully cooked, and after removing it from the pan, it is topped with soy paste and a sweet-spicy sauce. Each vendor often has its own unique approach, including differences in crispness, batter thickness, and specialty sauces. Taiwanese oyster omelettes are known for their transparent appearance after cooking, a result of using sweet potato starch in the batter. Variations exist in places like Xiamen and Zhangzhou in Fujian, China, where oyster omelettes may be made with flour instead, giving them a pancake-like texture. The oyster omelette has become widely popular and celebrated in Taiwan, a country with a thriving oyster farming industry due to its island geography. The dish, known for its fresh oysters available daily, is a beloved street food found across Taiwan and is also a favorite among international tourists. In Japanese, it is transliterated from Taiwanese as "オアチェン" (oachen), while in English, it is called "Oyster Omelette."