在台中豐原、以路邊攤起家的「阿旺澄食堂」，創立迄今超過廿個年頭。第一代張貴美女士，民國39年次，於民國80年在現址的路邊人行道做起小吃生意，由於張貴美的先生林澤玉是艋舺人，當地以鹹粥聞名，所以當時就以鹹粥、炸豆腐、蝦捲、以及紅糟肉為主要販售食物。因為當時的位置也是房東賣早餐的地方，因此他們選擇做晚上的生意，從五點賣到清晨兩點，當時的客人多為開卡車的司機。林昭成說，「這條路沒公司行號，雖然地處偏僻，卻是往來貨運司機會休息下車用餐的地方，由於客人會好康道相報，因此生意很不錯」。不久，即在原址承租店面，當地人都稱之「圓環肉粥」。
小吃店在民國97年由第二代林昭成接手，並取了店名--「阿旺澄食堂」。林昭成說：「當時只覺得應該幫店裡註冊一個名字，並沒有品牌概念，所以只是找到一個別人沒有註冊過的名字，所以這個名字沒甚麼特殊意義，倒是用「食堂」這兩個字取代小吃店或餐廳，是希望這家店能夠發揮傳統小吃的精神並加上現代創意的概念。」從店內裝潢不難看出「阿旺澄食堂」雖保有傳統小吃店的特色，卻展現第二代林昭成注入店裡現代創意元素的企圖心。
Located in Fengyuan, Taichung, A Wang Cheng Eatery (A Want Cheng Co Ltd), which grew and thrived from a roadside stall, has had a history of more than two decades. Its first manager, Ms. Gui-Mei Zhang, who was born in 1950, and began to do business using local delicacies on the sidewalk of the road at its current site in 1991. As Ms. Gui-Mei Zhang’s husband come from Monga----a place renowned for its Salty Porridge, so at that time, they mainly sold Salty Porridge, Deep-fried Bean Curd, Shrimp Roll and Pork in Wine Sauce. Because the place they did their business was where the landlord sold breakfast, therefore they chose to do business at night, from 5:00pm to 2:00am the next day. At that time their customers were mainly truck drivers. Zhao-Cheng Lin said that there were no companies and banks along this road, but in spite of its remote location, it was a place for freight drivers to rest and have dinner. As customers could introduce the restaurant to others, so business was good. Before long, they leased a shop front at the original location which was known by the natives as “Yuan Huan Meat Congee”.
The snack food bar was taken over by the second generation Zhao-Cheng Lin in 2008 and got its name “A Wang Cheng Eatery (A Want Cheng Co Ltd)”. Zhao-Cheng Lin said that “at that time, I only thought we should register a name for the restaurant without any brand concept and we just found a name that had not been registered by others, so there was no special meaning in this name. But we used ‘eatery’ instead of ‘snack food bar’ or ‘restaurant’ for the purpose that this eatery could develop the spirit of traditional snack foods and add the concept of modern creativity”. From its decoration , it’s not hard to see that even A Wang Cheng Restaurant has kept the character of traditional snack foods, it shows the ambition of the second generation Zhao-Cheng Lin-----injecting modern creative elements to the restaurant.
林昭成提到「阿旺澄食堂」經營超過廿年的主要秘訣在於媽媽「做事的實在」。張貴美說：「店裡的食物用的都是『實料』，我們絕不用劣質食材，要想走長遠的路絕對不可以投機。這裡的人從小孩時代就一直吃到變成大人了，還是會一直來。」張貴美舉例店裡最受歡迎的主食--鹹粥的製作過程：「鹹粥用的湯頭是用雞骨和豬大骨一起熬煮，一大早就要起來煮，至少要煮六個小時，我們是飯加上筍絲、豬肉片和這個高湯一起煮出鹹粥。以前一碗粥只要15元，有些客人喜歡這個湯頭，還常常要求要加湯，成本實在不夠，後來我們只好要求客人多付10元才能夠加湯，雖然有些客人會抱怨，但也出於無奈，因為一天只能夠熬出三桶的高湯，成本很高。」另外，張貴美也懷念一道現在已經不再賣的小菜—涼拌雞胗，她說這道小菜很容易壞掉，一定要當天做、當天賣完，加上小菜都是早上備料，十分費工，所以只好忍痛選擇放棄。
林昭成說周末假期有很多客人是從附近的大雅、東勢、后里過來用餐，客人川流不息。但由於本店的規模有限，加上仍是承租的店面，因此林昭成也在思考未來開分店的計畫。林昭成希望「阿旺澄食堂」這個名字能讓消費者聯想到「道地小吃」，期許這個品牌成為月亮蝦餅、蝦捲等小吃的代名詞。
Zhao-Cheng Lin mentioned that the secret of their success in operating A Wang Cheng Eatery (A Want Cheng Co Ltd) for over two decades lies in his mother’s “honesty in doing business”. Gui-Mei Zhang said that “all the materials for making dishes were genuine, we never use inferior ingredients; if you want to make your business last for a long time, you should never speculate. The people here have come to our restaurant since they were children and now they have grown up to adults but they will continue to come”. Gui-Mei Zhang took the cooking procedure of the Salty Porridge ---the most popular staple food in the restaurant as an example: the soup used for Salty Porridge was made by boiling down chicken bones and pig bones, which have to be boiled early in the morning for at least 6 hours. The Salty Porridge was made by boiling this soup-stock with rice, shredded bamboo shoots and sliced pork. Previously, a bowl of this kind of porridge was only NT$ 15. As some customers liked this soup, they usually asked for more which meant that the price was not high enough, so at last we had to ask customers to pay another NT$10 if they wanted to add more soup. Some customers would complain, but it is out of frustration because we could only make three barrels of soup-stock in one day at a high cost. What’s more, Gui-Mei Zhang also missed the side dish--- Chicken gizzard salad, which had not been served. She said that because this dish easily turns bad, it must be made and sold out on that very day; in addition, we must get the materials ready in the morning, requiring much time and work, so we had to give it up.
Zhao-Cheng Lin said that on the weekends many customers came to have dinner from Daya, Dongshi and Houli in an endless stream. However, due to the limited size of our restaurant, and with the additional factor that it is still leased from others, Zhao-Cheng Lin is therefore thinking about setting up branches in the future. He hopes to make consumers associate “local delicacies” with the name A Wang Cheng Eatery (A Want Cheng Co Ltd) and make this brand a synonym for Full-moon Shrimp Patties , Shrimp Rolls etc.
養生紅糟肉：採用豬五花肉，去皮、骨後切條狀，再以紅麴醬醃製兩天後，即可裹地瓜粉下鍋去炸，便完成。
Healthy Fried Pork with Red Yeast Paste: Choose side of pork, remove the skin and the bones, and then slice the meat. Pickle the meat for two days in red yeast paste, then coat it with sweet potato flour and fry it.
月亮蝦餅：由於第二代林昭成愛吃月亮蝦餅，因此與媽媽一同討論製作出屬於自家店的月亮蝦餅，以金線鰱魚漿和蝦仁為主食材，與其他餐廳不同的是，餅內有蝦仁成塊的咬感。
Full-Moon Shrimp Patties: As the second generation Zhao-Cheng Lin likes Full-moon Shrimp Patties, so he discussed with his mom to make the Full-Moon Shrimp Patties which are exclusive to his own restaurant. The main ingredients are Nemipterus virgatus pulp and shrimp meat. What is different from other restaurants is that you can taste the texture of the pieces of shrimp meat in the patties.
鹹粥：每天熬煮雞骨與豬大骨六小時的高湯加上筍絲、肉片與白飯的鹹粥，成為店裡的招牌主食。
Salty Porridge: The Salty Porridge is cooked with the boiled soup-stock of chicken bones and pig bones for 6 hours per day and the shredded bamboo shoots and sliced pork and the rice, which have become the signature staple food in the restaurant.
蝦捲：用腐皮製作出的蝦捲，內含紮實的餡料與成塊的蝦仁，是是第一代張貴美的拿手小吃。
Shrimp Roll: The Shrimp rolls made from bean curd sheets contain firm fillings and pieces of shrimp, and is the special local delicacy made by first generation Gui-Mei Zhang.
櫻花蝦甜不辣：老闆突發奇想，將東港櫻花蝦置於金線鰱魚漿內混拌後製成櫻花蝦甜不辣，成為一道創意小吃。
Sakura Shrimp Tempura: The boss, on a whim, put Tungkang Sakura shrimp into Nemipterus virgatus pulp, then mixed and stired them into Sakura shrimp tempura, thus making a creative snack food.
地址：台中市豐原區圓環西路78號
電話：04-25282395
營業時間：17:00-23:00；每月公休二日(不定期)
招牌菜：紅燒肉、鹹粥
交通方式：可在台北轉運站4樓10號月台搭乘"6606豐原--台北路線"客運；或搭火車至豐原火車站，轉搭 12或63號公車至”圓環西路口站”下車步行即可到達
Address: No.78, Yuanhuan W. Rd., Fengyuan Dist., Taichung City
Telephone: 04-25244449
Business Hours: 17:00-23:00；two rest days per month ( non-scheduled)
Specialty: Braised Pork in Brown Sauce, Salty Porridge
Transportation: Takepublic transportation “6606 Fengyuan-Taipei line” at Platform No.10 on the fourth floor of Taipei Transfer Station; or take the train to Fengyuan Railway Station and then transfer to Bus No.12 or 63, get off the bus at Yuanhuan W. Road Intersection Station and then walk to the destination.
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