The Xiamen oyster omelette (蚵仔煎, háo chī in Hokkien) is a fried pancake of small oysters bound with sweet potato starch and egg, cooked on a flat iron griddle until the starch goes translucent and slightly sticky at the edges while the egg crisps. It is one of the foundational street foods of the Hokkien diaspora — variations of the same dish appear in Taiwan, Singapore, Malaysia, and Indonesia, all carried there by Fujian emigrants.
The Xiamen version uses the smaller local oysters and a lighter starch mixture than the Taiwanese variant, giving a crispier result. Night market stalls around Zhongshan Road and the old city are the best places to find it. A full portion costs around 25–30 yuan and is served with a sweet chilli dipping sauce. The best stalls use fresh oysters delivered that day — the quality of the oyster matters as much as the cooking technique.