Huang's Shrimp Roll Introduction
The current chef is Mr. Huang Da-Wei, who inherited the business 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. At that time, it was called "meat roll," made with pig membrane wrapped around cabbage, duck eggs, and minced meat. During the Japanese colonial period, the easy acquisition of shrimp due to the extensive development of fishing ports by the Japanese led to the improvement of the recipe, replacing pork with shrimp. Over fifty years ago, at the age of 26, Mr. Huang Jin-Shui apprenticed under the 70-year-old master chef Mr. Wu Ba-Zi and successfully took over the business, selling only two types of snacks: shrimp rolls and shrimp dumplings. They initially operated in the famous snack hub of Tainan, known as Minzu Road Shijingjiao, but were forced to relocate to the Guangfu Market, commonly known as the Duck Mother Liao Market, due to the demolition of the Minzu Road Night Market. They have now moved to their current location. Mr. Huang Da-Wei officially took over the business in the 88th year of the Republic of China, after his father had managed it for fifty years.
