Huang's Shrimp Roll Introduction
The current chef is Mr. Huang Da-Wei, who inherited the craft from his father, Mr. Huang Jin-Shui. The shrimp roll, a type of snack, was introduced during the Zheng dynasty by Fukien soldiers who came to Taiwan with Cheng Cheng-kung. At that time, it was called "meat roll," made by wrapping cabbage, salted duck eggs, and minced pork in pig's stomach lining. During the Japanese colonial period, due to the large-scale development of fishing ports by the Japanese, shrimp became more 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 learned the craft under Master Wu Ba-Zi, who was 70 years old at the time, and started selling only two types of snacks—shrimp rolls and shrimp dumplings. Initially, they operated in the famous snack hub of 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 Duck Mother Liao market on Chenggong Road, and have now moved to their current location. Mr. Huang Da-Wei officially took over operations after his father's fifty years of management in the 88th year of the Republic of China.
