Climbing up to the second floor of the Jieshou Market in Nangan Township, and turning into that inconspicuous little walkway, you will find a stall selling "chongdi pancakes." The stall is quite small, and most customers take their orders to go. As you approach, you can hear the sound of oil meeting batter on the griddle—sizzling, warm inviting. This time I ordered the version with oysters and egg.

The chongdi pancake presented looks unpretentious, with a slightly golden outer layer, crispy edges, and a soft middle. The oysters are fresh, without any fishy smell, and there’s a generous amount; biting into it releases a burst of ocean flavor in your mouth. The egg binds the entire texture together, adding a layer of softness and moisture to the pancake.

The flavor is very straightforward: the aroma of the batter, the smell of the egg, and the freshness of the oysters, enhanced with a bit of pepper, along with the original cabbage filling at the base, without relying on heavy sauces to mask the ingredients. When finished, there’s no greasiness left in the mouth, just the lingering taste of the sea and the subtle fragrance of the pancake. This kind of food is not often found in Taiwan, and it's definitely worth trying if you have the chance to visit Matsu.