Fuqing Oyster Cake, known locally as ‘Lì Bǐng’, is a specialty snack from Fuqing, Fujian. As the name implies, fresh oysters are the primary ingredient, delivering a delightful umami flavor. While preparation methods vary regionally, the Fuqing version emphasizes refined techniques and quality ingredients.
The batter is made by grinding soaked rice and soybeans into a slurry, with oysters being essential. A well-balanced rice slurry is ladled onto a specialized long-handled iron mold (an oyster cake frying spoon). A filling of lean pork, cabbage, and seaweed is added, followed by oysters, and then covered with more slurry to seal it. The cake is deep-fried until golden brown on both sides. The addition of oysters gives the cake an aromatic fragrance, crispy exterior, tender interior, and a rich yet non-greasy texture. For Fuqing natives abroad who cannot frequently return home to enjoy local delicacies, here is a reference recipe for making it at home. Dedicated to Ms. Mia-mia overseas. Ingredients: – Rice – Soybeans – Dried shrimp – Oysters – Lean pork – Cabbage – Seaweed – Chives – Seasonings (salt, MSG) – Specialized oyster cake frying spoon (referred to as ‘ladle’) Instructions: 1. Soak rice and soybeans in a 3:1 ratio, then grind into a slurry. Mix with water to form a paste and set aside. 2. Finely chop cabbage, cut seaweed, and slice chives. Mix with dried shrimp and seasonings (salt, MSG). 3. Clean oysters and slice lean pork thinly, then marinate with seasonings. 4. Heat oil to 80% temperature. Evenly coat the ladle with a layer of rice slurry using a small spoon. 5. Layer vegetables on the slurry, add oysters and meat, then cover with more slurry to seal. 6. Fry in oil until the surface turns golden, then remove from the ladle. Flip and fry the other side until both sides are golden brown. 7. Drain excess oil and serve. Best enjoyed hot. Practice makes perfect!