Chikuo Zhuang Ji Charcoal Grilled Sweet Potato Introduction
Chuang Yong-Chun, born in 1961 and a native of Kaohsiung, joined the sweet potato roasting business at the invitation of a friend. He purchased a roasting oven, transferred the technology, and provided information about sweet potato suppliers. With various circumstances, he began selling charcoal-roasted sweet potatoes, initially in Kaohsiung. The following year, he moved back to his wife’s hometown in Qigu. He initially operated like a mobile vendor, setting up stalls in crowded areas and moving to different locations as foot and vehicle traffic dispersed. It wasn’t until the 7-Eleven in Qigu opened the following year (1995) that he established a fixed sales location, operating only on weekends while doing family contract work during the week. Chuang Ji Charcoal-Roasted Sweet Potatoes are so delicious that customers crave them again, which can be attributed to the selection of sweet potato varieties and the unique charcoal used. The sweet potatoes from Qigu Chuang Ji change with the seasons and are divided into two types: red-flesh and yellow-flesh. The red-flesh sweet potato is the Taichung Dadu Mountain Tainong No. 66, available from September to November each year, while the yellow-flesh sweet potato is the Yunlin Shuilin No. 57, available from November to the following June. As for the charcoal, it is made from longan wood in Taiwan, burning smokelessly, preventing the sweet potato skins from charring, while imparting a rich aroma to the sweet potatoes. After Chuang Yong-Chun purchases the sweet potatoes, he first washes and air-dries them to remove moisture. When he arrives at the sales venue on weekends, he cuts off the ends and places them in the oven for roasting, adjusting the roasting time according to the size of the sweet potatoes...
