[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"channel-detail-":3,"product-detail-dciob1a83636":4},null,{"docId":5,"title":6,"subTitle":7,"summary":8,"images":9,"priceCents":11,"priceText":12,"currencyCode":13,"currencySymbol":14,"originalPriceText":3,"discountPercent":3,"rating":15,"pageviews":16,"stockQuantity":17,"isDigital":18,"iapProductId":8,"allowMultiSelect":18,"variants":19,"metaLines":20,"promoText":3,"promoStyle":3,"videoStreamId":8,"videoPosterUrl":8,"channelId":21,"channelName":22,"channelUrl":23,"columnId":24,"columnName":25,"columnUrl":26,"rootChannelId":21,"ancestorIds":27,"contentHtml":28,"pdfUrl":3,"pdfPreviewPages":15,"canManage":18,"columnContentType":29},"dciob1a83636","Fried Oyster (Oh Chian)","per plate","",[10],"https:\u002F\u002Fweicity.blob.core.windows.net\u002Fweb-202602-weicity\u002FUploaderzjdadtki5b1_2026_02_05_00_51_30.JPG",1000,"RM 10.00","myr","RM",0,1,999999999,false,[],[],"myca15d7a517e","Penang Night Markets","\u002Fc\u002Fmyca15d7a517e","colfffde2fdad","Farlim Night Market","\u002Fc\u002Fcolfffde2fdad",[21],"{\"time\":1770292497629,\"blocks\":[{\"id\":\"8ox5xtzGUY\",\"type\":\"paragraph\",\"data\":{\"text\":\"Fried Oyster\u003Cspan> \u003C\u002Fspan>(known locally as\u003Cspan> \u003C\u002Fspan>Oh Chian\u003Cspan> \u003C\u002Fspan>or\u003Cspan> \u003C\u002Fspan>Orh Luak) is a classic street food dish celebrated in coastal Chinese communities, particularly among the Hokkien and Teochew people.\u003Cspan class=\\\"uJ19be notranslate\\\">\u003Cspan class=\\\"vKEkVd\\\">\u003Cspan> \u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\"},\"tunes\":{\"textAlignment\":{\"alignment\":\"left\"}}},{\"id\":\"jobR7kzylr\",\"type\":\"paragraph\",\"data\":{\"text\":\"\u003Cspan class=\\\"uJ19be notranslate\\\">\u003Cspan class=\\\"vKEkVd\\\">\u003Cspan>\u003C\u002Fspan>\u003Cspan class=\\\"wiMplc ofC0Ud\\\">\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>1. History and Origin (历史与起源)\"},\"tunes\":{\"textAlignment\":{\"alignment\":\"left\"}}},{\"id\":\"9Goenh5Slh\",\"type\":\"list\",\"data\":{\"style\":\"unordered\",\"items\":[{\"content\":\"The Legend of Koxinga: According to folk legend, the dish was invented in Fujian during the 17th century by the military leader Koxinga. During a food shortage caused by a Dutch naval blockade, his soldiers reportedly fried local oysters with sweet potato starch to survive.\",\"items\":[]},{\"content\":\"Coastal Staple: Oysters were abundant along the coastlines of Fujian and Guangdong, making them a cheap protein source for fishermen.\",\"items\":[]},{\"content\":\"The Diaspora: Immigrants brought the dish to Southeast Asia, where it evolved into different regional styles in Malaysia, Singapore, Thailand, and Taiwan.\",\"items\":[]},{\"content\":\"郑成功传说： 民间传说称，这道菜起源于17世纪的福建。当时郑成功的军队在面对荷兰军队的粮食封锁时，为了充饥，将当地盛产的牡蛎与地瓜粉（番薯粉）混合煎制而成。\",\"items\":[]},{\"content\":\"沿海主食： 牡蛎在福建和广东沿海地区产量极大，是当时渔民廉价且优质的蛋白质来源。\",\"items\":[]},{\"content\":\"移居南洋： 随着福建和潮州移民的迁徙，这道菜传到了东南亚，并在马来西亚、新加坡、泰国和台湾演变成了各具特色的版本。 \",\"items\":[]}]}},{\"id\":\"apTKE6W6fm\",\"type\":\"paragraph\",\"data\":{\"text\":\"2. Explanation and Varieties (解析与分类)\"},\"tunes\":{\"textAlignment\":{\"alignment\":\"left\"}}},{\"id\":\"MXz3mledx8\",\"type\":\"list\",\"data\":{\"style\":\"unordered\",\"items\":[{\"content\":\"The Base: Small, succulent oysters are fried with a slurry of sweet potato starch and eggs. The starch creates a gooey, chewy texture that contrasts with the crispy edges.\",\"items\":[]},{\"content\":\"Flavor Profile: It is savory, slightly briny, and usually seasoned with fish sauce or light soy sauce. It is almost always served with a tangy chili sauce (often with lime or vinegar) to cut through the richness.\",\"items\":[]},{\"content\":\"Regional Differences:\",\"items\":[{\"content\":\"Penang\u002FSingapore (Oh Chian): Usually stickier and gooier, often served with a garlicky chili dip.\",\"items\":[]},{\"content\":\"Taiwan (Orh Ah Chian): More like an omelet drenched in a sweet-and-savory red sauce.\",\"items\":[]},{\"content\":\"Chaozhou (Hao Luo): Often focuses more on the crispiness of the starch.\",\"items\":[]}]},{\"content\":\"核心构成： 使用鲜美的小牡蛎（蚝），搭配地瓜粉浆和鸡蛋煎制而成。粉浆在高温下会形成一种Q弹且黏糯的口感，与煎得酥脆的边缘形成对比。\",\"items\":[]},{\"content\":\"风味特点： 味道咸鲜，带有淡淡的海味。通常配以酸辣的辣椒蘸酱（常加入青柠汁或醋），起到解腻提鲜的作用。\",\"items\":[]},{\"content\":\"地域差异：\",\"items\":[{\"content\":\"新马地区（蚝煎）： 口感偏黏糯，通常搭配特制的蒜蓉辣椒酱。\",\"items\":[]},{\"content\":\"台湾地区（蚵仔煎）： 更像是一份煎蛋，最后会淋上甜辣的红酱汁。\",\"items\":[]},{\"content\":\"潮汕地区（蚝烙）： 更注重口感的酥脆感。\",\"items\":[]}]}]}}],\"version\":\"2.31.1\"}","shopping"]