Huang's Shrimp Roll Introduction
The current chef is Mr. Huang Dawei, who inherited the craft from his father, Mr. Huang Jinshui. The shrimp roll, a traditional snack, was brought to Taiwan by the Fuzhou soldiers accompanying Zheng Chenggong during the Zheng period. At that time, it was called “meat roll,” made with pig belly membrane wrapped around cabbage, salted duck eggs, and minced meat. During the Japanese colonial period, influenced by the Japanese development of fishing ports, shrimp became more accessible, and the dish was improved by replacing pork with shrimp, resulting in the shrimp roll. Mr. Huang Jinshui apprenticed under the 70-year-old master chef Wu Bajin at the age of 26 over fifty years ago and after mastering the skills, took over selling only two types of snacks: shrimp rolls and shrimp dumplings. Initially, the business operated in the well-known snack hub on Minzu Road, but was forced to relocate to Guangfu Market, commonly known as Yàmǔliáo Market, when the Minzu Night Market was demolished. It has now moved to its current location. Mr. Huang Dawei officially took over after his father's fifty years of management in the year 1999.
