Huang's Shrimp Roll Introduction
The current chef is Mr. Huang Da-wei, inheriting the craft from his father, Mr. Huang Jin-shui. The shrimp roll is a snack that dates back to the Zheng period, brought to Taiwan by the Fuzhou troops along with Zheng Cheng-gong. At that time, it was called "meat roll," made with pig peritoneum wrapped around cabbage, duck eggs, and minced meat. During the Japanese colonial era, influenced by the Japanese large-scale development of fishing ports, shrimp became readily available, and the recipe was improved by replacing pork with shrimp, creating the shrimp roll. Over fifty years ago, at the age of 26, Mr. Huang Jin-shui became an apprentice to the 70-year-old master Wu Ba-si, and after mastering the craft, he started selling only two types of snacks—shrimp rolls and shrimp dumplings. Initially, the business operated in the famous snack concentration area of Tainan, on Minzu Road. Due to the demolition of the Minzu Road night market, the shop was forced to move to Guangfu Market, commonly known as Damu Liao Market on Chenggong Road, and has now relocated to its current site. Mr. Huang Da-wei officially took over the business in the 88th year of the Republic of China after his father operated it for fifty years.
