Chi Kan Coffin Board Introduction
In 1935, the founder Mr. Hsu Liu-Yi opened a snack stall in Shengchang (Shagaliba), selling a variety of snacks including Japanese, Western, and Taiwanese styles. After the war, friends occasionally visited the shop, requesting different flavors of snacks. Inspired, Mr. Hsu adopted the method of Western deep-fried pastry boxes, seasoning chicken liver, squid, and vegetables, thickening the mixture, and placing it inside the hollow pastry boxes. The dish, known as "Chicken Liver Board," led to a humorous comment from friends who remarked that it resembled a "coffin board" when they lifted the box lid. Taking this joke seriously, they decided that "Coffin Board" was a great idea, and in 1959, it officially became the name of the dish, which unexpectedly gained great popularity.
