吳元勝家族與臺北沙茶火鍋業的變遷(1950-1980年代)

Translated title of the contribution: The Wu Yuan-Sheng Family and Changes in Taipei's Sha-cha (Satay) Hot Pot Businesses (1950s-1980s)

Research output: Contribution to journalArticle

Abstract

"Sha-cha sauce" is a well-known culinary paste that was brought to Taiwan by Chaozhou and Shantou migrants after World War Two. Sha-cha sauce originated in Southeast Asia, where immigrant workers from Guangdong Province’s Chaozhou and Shantou areas brought the culture of satay (沙嗲) to China, transforming satay into sha-cha and combining it with beef recipe. The result was the celebrated sha-cha beef cuisine. After 1945, Chaozhou and Shantou migration to Taiwan introduced sha-cha beef cuisine (e.g., sha-cha beef hot pot) to the island, and as time went by, the cuisine expanded throughout the capital city of Taipei and attracted a growing legion of fans. In the current study, I combine oral interviews with analysis of historical materials to analyze crucial dietary changes in the sha-cha hot pot business in the Taipei area from the early 1950s to the late 1980s. I first discuss the knowledge surrounding the sha-cha hot pot, specifically examining three topics: (1) the production and consumption of sha-cha sauce, (2) the changes in people’s knowledge of beef consumption, and (3) the ingredients of sha-cha hot pots. I then explore the Taipei restaurant known as Yuan Xiang Sha-cha Hot Pot, which belonged to the Shantou immigrant family headed by Wu Yuan-Sheng. I pay particular attention to the restaurant's role in both Taipei’s dietary changes and the rise of Taipei’s hot pot industry, from the postwar period to the 1980s. Readers of this study should come away from it with a strong understanding of gastronomic shifts in the Taipei area's hot pot scene during the first four decades of KMT-led post-1949 Taiwan.
Original languageTraditional Chinese
Pages (from-to)53-89
Number of pages37
Journal中國飲食文化
Volume12
Issue number1
Publication statusPublished - 2016

Fingerprint

1950s
Sheng
Pot
1980s
Cuisine
Taiwan
Restaurants
Dietary Change
Immigrants
Post-war Period
China
Capital City
South-East Asia
Rise
Reader
Migrants
Industry
Recipes
Workers

Keywords

  • Shantou
  • sha-cha beef hot pot
  • sha-cha
  • Wu Yuan-Sheng
  • hot-pot business in Taipei

Cite this

吳元勝家族與臺北沙茶火鍋業的變遷(1950-1980年代). / 曾齡儀.

In: 中國飲食文化, Vol. 12, No. 1, 2016, p. 53-89.

Research output: Contribution to journalArticle

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KW - 沙茶牛肉鍋

KW - 吳元勝

KW - 臺北火鍋業

KW - Shantou

KW - sha-cha beef hot pot

KW - sha-cha

KW - Wu Yuan-Sheng

KW - hot-pot business in Taipei

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JO - 中國飲食文化

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