Huang's Shrimp Roll Introduction
The current chef is Mr. Huang Dawei, who inherited the business from his father, Mr. Huang Jingshui. The dish "shrimp rolls" dates back to the Zheng period and was brought to Taiwan by Fukien soldiers accompanying Koxinga. At that time, it was called "meat rolls," made with pig's peritoneum wrapping cabbage, salted duck eggs, and minced meat. During the Japanese colonial period, influenced by the Japanese development of fishing ports, shrimp became readily available, leading to the improvement of the dish by replacing pork with shrimp. Over fifty years ago, at the age of 26, Mr. Huang Jingshui apprenticed under the then 70-year-old master Wu Ba-si and succeeded in mastering the art. He started selling two types of snacks—shrimp rolls and shrimp dumplings. Initially, he operated in a famous snack hub in Fort City on Shinmin Road using a stone mortar. After the Shinmin Night Market was demolished, he was forced to relocate to the Guangfu Market, also known as the "Duck Mother Liao Market," on Chenggong Road, and has now moved to the current location. Mr. Huang Dawei officially took over the business after his father ran it for fifty years in the year 1999.
