Huang's Shrimp Roll Introduction
The current chef is Mr. Huang Da-Wei, carrying on the legacy from his father, Mr. Huang Jin-Shui. The shrimp roll, a type of snack, was brought to Taiwan during the Zheng period by soldiers from Fuzhou accompanying Zheng Chenggong. At that time, it was called "meat roll," made with pork peritoneum wrapped around cabbage, salted duck eggs, and minced meat. During the Japanese colonial era, influenced by the extensive development of fishing ports by the Japanese, shrimp became easily accessible, leading to the improvement of the dish by replacing pork with shrimp, thus creating the shrimp roll. Over fifty years ago, at the age of 26, Mr. Huang Jin-Shui apprenticed under the 70-year-old master Wu Ba-Zi and perfected his skills, then took over selling only two types of snacks—shrimp rolls and shrimp dumplings. At that time, the business operated at the well-known snack hub of Tainan, on Minzu Road. After the Minzu Road Night Market was dismantled, 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. Mr. Huang Da-Wei officially took over after his father's fifty years of management in 1999.
