Huang's Shrimp Roll Introduction
The current chef is Mr. Huang Dawei, who inherited the business from his father, Mr. Huang Jingshui. 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 peritoneum wrapped around cabbage, salted duck eggs, and minced meat. During the Japanese colonial period, due to the extensive development of fishing ports by the Japanese, shrimp became easily accessible, leading to an improvement of the dish by replacing pork with shrimp, creating the shrimp roll. Over fifty years ago, when he was 26, Mr. Huang Jingshui studied under the master Wu Bazhi, who was then 70 years old, and after mastering the craft, he took over the business, selling only two types of snacks—shrimp rolls and shrimp dumplings. At that time, the business operated in a famous snack area in Tainan on Minzu Road. After the demolition of the Minzu Night Market, they were forced to relocate to the Guangfu Market, commonly known as the Yamu Liao Market on Chenggong Road, and now they have moved to the current location. Mr. Huang Dawei officially took over the business in the 88th year of the Republic of China after his father ran it for fifty years.
