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Horjai is the Minnan word for oyster, while hojai is the Cantonese one. The Mandarin name should be doulai, nevertheless. -- Jerry Crimson Mann 12:32, 23 December 2005 (UTC)
Despite the complex table, one can break down the names into combination and permutation of three things, namely the different names of oyster, size and cooking method in different regions.
You can make up as many name as you like by picking from the above list. You can also throw both pan frying and cake in the same phrase.
Kowloonese 18:50, 27 July 2006 (UTC)
Terence, are you sure it is Oh luak? We commonly now it as Oh jian.-- Huaiwei 15:55, 23 December 2005 (UTC)
Yeah, never heard of Oh luak. From the southern tip of Johore to the northern states of Penang, Perlis and Kedah I've only ever heard of people calling it Oh jian.
From http://iug.csie.dahan.edu.tw/TG/jitian/tgjt.asp, 烙 can be read: lo͘, lō, lo̍k. But there is no dictionary entry in http://iug.csie.dahan.edu.tw/iug/Ungian/soannteng/chil/Taihoa.asp for 蠔烙 . Hongthay ( talk) 11:32, 14 August 2008 (UTC)
We need pictures for this~ -- Jerry Crimson Mann 05:25, 24 December 2005 (UTC)
This web page provides the English translations for a lot of Chinese dishes. I think it would be useful for this article, as well as some other articles about Chinese dishes. Please take a look. - Alanmak 07:02, 24 December 2005 (UTC)
http://www.google.com.hk/search?sourceid=navclient&hl=zh-TW&ie=UTF-8&rls=GGLD,GGLD:2005-15,GGLD:zh-TW&q=%22%E7%89%A1%E8%9B%8E%E7%85%8E%E8%9B%8B%22 -- Jerry Crimson Mann 12:25, 27 December 2005 (UTC)
I suggest this be cooled down, or it could end up in WP:LAME. ;-) Huaiwei, I believe that adding information is better than removing it, as they are all legitimate, but that's my two cents. There are no neutrality problems anyhow. Elle vécut heureusement toujours dorénavant ( Be eudaimonic!) 13:24, 8 January 2006 (UTC)
Some Wikipedians are trying to add several templates - such as China-related stub, Republic of China-related stub, Hong Kong-related stub, Macau-related stub etc. - for articles that involve some cultural stuffs that are shared among different regions in the Greater China area. But strictly speaking, "China" already includes "Hong Kong" and "Macau" as they are the special administrative regions of the People's Republic of China; and "China" is also a term that collectively refers to the People's Republic of China and the Republic of China, per naming conventions in Wikipedia. Some Wikipedians suggest that it is easier for editors to find out the article if it is placed in more stub-categories. But that seems kind of redundant. Is it a common practice here to add as many stub templates as possible, even if their contents are kind of redundant? This is something that have to be discussed. Actually, one template "China-related stub", or "Greater China area-related stub", is perfectly fine. But perhaps those who are from Hong Kong just care about the Hong Kong-related category, and those from Macau just care about the Macau-related category. :-) This leads to that some people may find it necessary to put the article in more stub-categories. Well, let's discuss about this. - Alanmak 05:27, 12 January 2006 (UTC)
I agree about stub proliferation to a certain extent. As far as political entities, this article should probably carry a China stub and maybe a {{Taiwan-stub}} (but not the more political Republic of China) due to its cultural importance in Taiwan. LuiKhuntek 07:48, 13 January 2006 (UTC)
How is it made? All that other stuff is a candiadte for wiktionary. Rich Farmbrough 13:17 29 March 2006 (UTC).
I have only tried two types of oyster omelette before, one in Taiwan and the other in a Chiu Chow restaurant. They are similar but anyone can tell the differences. For example, the Taiwanese style use a lot of starch in the filling, so it is almost gelatineous. The Chiu Chow style is more like regular omelette. Perhaps the starch should be listed as a major ingredient at least for the Taiwanese style. Kowloonese 19:35, 10 April 2006 (UTC)
I've been trying to figure out the exact savory sauce that's put on top of Taiwanese style oyster omelettes. I've been told it's sweet hot chili sauce but it's not the same thing. I can't seem to find it sold in any store in Taiwan. Jungworld.com ( talk) 07:30, 18 January 2008 (UTC)
I also have some issue with the ingredient list. My experience with styles is not that different from what Kowloonese has said. I've had:
The oyster omelette is quite flexible sauce-wise. It works with anything sour in my experience: vinegar, worcestershire sauce, ketchup, sweet-sour-spicy... anything goes. Dip it or splash it on, the omelette doesn't care. I've never encountered the lime-juice sauce currently mentioned in the article text. It does make culinary sense -- perhaps it's a Thai thing? The reference is Thai.
PS: where's the garlic leaves in the ingredients list? You can't go without that. Well, mostly can't. -- Artoria 2e5 🌉 15:24, 15 January 2024 (UTC)
My parents are from Chiu Chow. In my family, the starch used in 蠔烙 is very specific. It is always potato starch, but never corn starch nor wheat flour. And the eggs used are always duck egg and never chicken egg. But then I think this amount to original research. --Chan Tai Man 16:43, 9 October 2007 (UTC)
This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Horjai is the Minnan word for oyster, while hojai is the Cantonese one. The Mandarin name should be doulai, nevertheless. -- Jerry Crimson Mann 12:32, 23 December 2005 (UTC)
Despite the complex table, one can break down the names into combination and permutation of three things, namely the different names of oyster, size and cooking method in different regions.
You can make up as many name as you like by picking from the above list. You can also throw both pan frying and cake in the same phrase.
Kowloonese 18:50, 27 July 2006 (UTC)
Terence, are you sure it is Oh luak? We commonly now it as Oh jian.-- Huaiwei 15:55, 23 December 2005 (UTC)
Yeah, never heard of Oh luak. From the southern tip of Johore to the northern states of Penang, Perlis and Kedah I've only ever heard of people calling it Oh jian.
From http://iug.csie.dahan.edu.tw/TG/jitian/tgjt.asp, 烙 can be read: lo͘, lō, lo̍k. But there is no dictionary entry in http://iug.csie.dahan.edu.tw/iug/Ungian/soannteng/chil/Taihoa.asp for 蠔烙 . Hongthay ( talk) 11:32, 14 August 2008 (UTC)
We need pictures for this~ -- Jerry Crimson Mann 05:25, 24 December 2005 (UTC)
This web page provides the English translations for a lot of Chinese dishes. I think it would be useful for this article, as well as some other articles about Chinese dishes. Please take a look. - Alanmak 07:02, 24 December 2005 (UTC)
http://www.google.com.hk/search?sourceid=navclient&hl=zh-TW&ie=UTF-8&rls=GGLD,GGLD:2005-15,GGLD:zh-TW&q=%22%E7%89%A1%E8%9B%8E%E7%85%8E%E8%9B%8B%22 -- Jerry Crimson Mann 12:25, 27 December 2005 (UTC)
I suggest this be cooled down, or it could end up in WP:LAME. ;-) Huaiwei, I believe that adding information is better than removing it, as they are all legitimate, but that's my two cents. There are no neutrality problems anyhow. Elle vécut heureusement toujours dorénavant ( Be eudaimonic!) 13:24, 8 January 2006 (UTC)
Some Wikipedians are trying to add several templates - such as China-related stub, Republic of China-related stub, Hong Kong-related stub, Macau-related stub etc. - for articles that involve some cultural stuffs that are shared among different regions in the Greater China area. But strictly speaking, "China" already includes "Hong Kong" and "Macau" as they are the special administrative regions of the People's Republic of China; and "China" is also a term that collectively refers to the People's Republic of China and the Republic of China, per naming conventions in Wikipedia. Some Wikipedians suggest that it is easier for editors to find out the article if it is placed in more stub-categories. But that seems kind of redundant. Is it a common practice here to add as many stub templates as possible, even if their contents are kind of redundant? This is something that have to be discussed. Actually, one template "China-related stub", or "Greater China area-related stub", is perfectly fine. But perhaps those who are from Hong Kong just care about the Hong Kong-related category, and those from Macau just care about the Macau-related category. :-) This leads to that some people may find it necessary to put the article in more stub-categories. Well, let's discuss about this. - Alanmak 05:27, 12 January 2006 (UTC)
I agree about stub proliferation to a certain extent. As far as political entities, this article should probably carry a China stub and maybe a {{Taiwan-stub}} (but not the more political Republic of China) due to its cultural importance in Taiwan. LuiKhuntek 07:48, 13 January 2006 (UTC)
How is it made? All that other stuff is a candiadte for wiktionary. Rich Farmbrough 13:17 29 March 2006 (UTC).
I have only tried two types of oyster omelette before, one in Taiwan and the other in a Chiu Chow restaurant. They are similar but anyone can tell the differences. For example, the Taiwanese style use a lot of starch in the filling, so it is almost gelatineous. The Chiu Chow style is more like regular omelette. Perhaps the starch should be listed as a major ingredient at least for the Taiwanese style. Kowloonese 19:35, 10 April 2006 (UTC)
I've been trying to figure out the exact savory sauce that's put on top of Taiwanese style oyster omelettes. I've been told it's sweet hot chili sauce but it's not the same thing. I can't seem to find it sold in any store in Taiwan. Jungworld.com ( talk) 07:30, 18 January 2008 (UTC)
I also have some issue with the ingredient list. My experience with styles is not that different from what Kowloonese has said. I've had:
The oyster omelette is quite flexible sauce-wise. It works with anything sour in my experience: vinegar, worcestershire sauce, ketchup, sweet-sour-spicy... anything goes. Dip it or splash it on, the omelette doesn't care. I've never encountered the lime-juice sauce currently mentioned in the article text. It does make culinary sense -- perhaps it's a Thai thing? The reference is Thai.
PS: where's the garlic leaves in the ingredients list? You can't go without that. Well, mostly can't. -- Artoria 2e5 🌉 15:24, 15 January 2024 (UTC)
My parents are from Chiu Chow. In my family, the starch used in 蠔烙 is very specific. It is always potato starch, but never corn starch nor wheat flour. And the eggs used are always duck egg and never chicken egg. But then I think this amount to original research. --Chan Tai Man 16:43, 9 October 2007 (UTC)