Huang's Shrimp Rolls Introduction
The current chef is Mr. Huang Da-wei, inheriting the craft from his father, Mr. Huang Jin-shui. The shrimp roll, a type of snack, originated during the Zheng period, brought to Taiwan by the Fuzhou soldiers who accompanied Zheng Chenggong. Back then, it was called "meat roll," made with pig peritoneum wrapped around cabbage, duck eggs, and minced meat. During the Japanese colonial period, influenced by the extensive development of fishing ports by the Japanese, it became easier to obtain shrimp, leading to the improved shrimp roll, replacing pork with shrimp. Over fifty years ago, at the age of 26, Mr. Huang Jin-shui apprenticed under the 70-year-old master Wu Ba-si and succeeded in his craft. He then began selling just two types of snacks—shrimp rolls and shrimp dumplings. At that time, the business operated in a well-known snack hub in Tainan City—Minzu Road Shijingjiao. Due to the demolition of the Minzu Road Night Market, they were forced to move to the Guangfu Market, commonly known as the Duck Mother Liao Market on Chenggong Road, and have now relocated to the current site. After his father operated for fifty years, Mr. Huang Da-wei officially took over in the 88th year of the Republic of China.
