臺灣餐飲老店 Long-established Restaurants in Taiwan

位在台南運河旁、享譽盛名的「周氏蝦捲」是已有五十年歷史的老店，談到創立的故事得要從創辦人周進根的母親開始說起。

周進根的母親在台南運河附近的水仙宮賣小吃，周進根自小就在旁跟著學做菜，但望子成龍的母親希望他能學習更精進的廚藝，因此他十八歲時就向總鋪師學藝，也開始他的辦桌生涯，但中國人的傳統有兇、吉日之分，從民國54年開始，只要遇到不適合嫁娶的日子，周進根就到安平市場擺攤賣自助餐、擔仔麵等，現在知名的蝦捲在這個時期僅是個簡單的配菜。

在過去，蝦捲包肉的比例高於蝦子，周進根希望客人能每一口都品嚐到蝦子的滋味，因此他將蝦捲作改良，除了加入大量台南在地的火燒蝦外，也加入芹菜末、蔥末、豬絞肉等，並使用豬腹膜作外皮，用最薄的部位包覆內餡，仿照日式炸蝦的做法下去油炸後，原分布在腹膜上的油脂融化後，形成外皮薄脆、內部鮮嫩多汁的口感。此創意蝦捲一推出驚為天人，起初在安平的觀音亭做販售，僅供應於下午三點至四點，且無招牌可供辨識，常常讓想吃的饕客鎩羽而歸。在民國84年，才移到現址開店，把蝦捲作為主打商品，並以創辦人的姓氏正式命名為「周氏蝦捲」，在當時尚不熱鬧的安平地區，已是頗有知名度的商家。

Located by the Tainan Canal, the well-known Chou’s Shrimp Rolls is an old restaurant with half a century of history, and its roots can be traced back to the founder Chou, Jin-Gen’s mother. 

Chou, Jin-Gen’s mother sold snacks at Shueisian Temple near Tainan Canal, and he started learning how to cook since childhood by following his mother. However, eager to endow her children with a bright future, Chou’s mother hoped he could develop more refined culinary skills, therefore he began his apprenticeship with a chef at the age of 18 and launched his career in wedding banquet catering. The Chinese traditional custom separates auspicious days from ominous days, which are not suitable for organizing wedding banquets, therefore since 1965, he would go to the Anping Market to sell cafeteria-style dishes and Dan-zai noodles during the days that were marked as ominous on the Chinese calendar. At the time, the now famous shrimp roll was merely a simple side dish. 

In the past, shrimp rolls had more meat in the filling than shrimps, but Chou wanted his patrons to savor the taste of shrimps with each bite, therefore he set out to improve the shrimp roll. Besides adding a generous portion of velvet shrimps from Tainan, he also added chopped celery, dried green onion flakes and ground pork to the filling, which is then wrapped using the slimmest portion of the pig belly membrane, dipped in flour, and deep-fried, Japanese style. The aromatic, evenly spread fat inside the membrane will melt into the filling, giving the shrimp rolls an extra succulent flavor on the inside and crunchy texture on the outside. The creative shrimp roll became an instant hit; originally only sold at the Anping Guanyin Buddhist Temple between 15:00~16:00, the restaurant did not have any sign for identification, therefore many with patrons often returned empty handed. In 1995, the restaurant was relocated to the current address and shrimp rolls became the signature dish; furthermore, the restaurant was officially named Chou’s Shrimp Rolls after the owner’s surname. It became a popular restaurant in the Anping District, which was still largely languishing at the time.

周進根很早就把事業交給第二代接手，周志峰從小就跟著爸爸在廚房忙進忙出，十分了解餐廳的營運模式。隨著餐廳逐漸起步，排隊等候的人潮越來越多，傳統人工已應接不暇，甚至有時連等候的客人都自己動手包醬料，周志峰決定將已有四十年歷史的店改頭換面，注入自創的西式餐飲管理學精神，花費五十幾萬將點餐方式電腦化，全面採用現代化的廚房設備，引進油水分離油炸機取代傳統快速爐。在快速改變的同時，周志峰曾擔心保守的客人無法接受，但隨著時間考驗，人氣依然不減，證明了當初的決定是正確的。

周志峰與哥哥合作，哥哥負責產品設計，他就負責行銷，他認真地表示，台南有許多店家因不諳行銷而走向失敗的命運，行銷的重要性不容小覷。近十年來，「周氏蝦捲」開始積極參與政府活動，利用公部門的活動增加曝光率，民國91年，周志峰帶著蝦捲參加美食節，顛覆外界普遍認為只有肉粽、碗粿才稱的上是小吃的觀念，造成轟動，之後更代表台灣赴各國推廣小吃文化。

在過去，安平一帶曾是最落後、物價低的地段，店家更是寥寥可數，多虧「周氏蝦捲」帶動了商圈的活絡，吸引政府挹注資源，加上安平古堡座落在此，美食與歷史文化兼具，現已是知名的觀光勝地。
勇於將傳統小吃做創新，並懂得行銷是「周氏蝦捲」長久經營的秘訣，未來他們將開設觀光工廠，設魚塭、放養火燒蝦，從打魚漿到包裝一手包辦，自己掌控品質，並將中央廚房透明化，讓民眾親眼看到蝦捲的製作過程，吃得更安心。創辦人周進根教導下一代「三好一公道」的原則，材料好、衛生好、服務好以及價錢公道，現在的經營者仍秉持這項原則，背負著宣揚台灣傳統小吃的使命，繼續大步邁進。

Chou, Jin-Gen handed his business to his successor at a very early stage, and Chou, Zhi-Feng followed his father’s footsteps around the kitchen since childhood, therefore he became very familiar with how the restaurant is operated. As the business of the restaurant gradually took off, more patrons waited in the queue, and traditional manual labor could no longer keep up with the demand; waiting patrons sometimes even have to pack their own sauces. Consequently, Chou, Zhi-Feng decided to reform the 40 year-old restaurant by infusing the self innovating spirit of Western culinary management. He invested more than NT$500,000 to computerize the ordering process and installed modern kitchen facilities. He also replaced the traditional gas cooker with new deep fryers that separate water from oil. Chou was once concerned that his conservative patrons would not accept his radical transformations, but as time went by, the restaurant remained popular, proving that his decisions were correct. 

Not afraid to introduce innovation into traditional snacks, marketing has long been a secret to the success of Chou’s Shrimp Rolls. In the future, he intends to open a tourist factory incorporating everything from fish farming, velvet shrimp cultivation, fish paste production to packaging, so that quality can be controlled entirely in-house. Moreover, the central kitchen will become open and transparent, so that the consumers may see for themselves the shrimp rolls’ production process and enjoy them with peace of mind. The founder Chou, Jin-Gen has taught his successor the “Three Good and One Fair” principle, which stands for good quality, good hygiene, good service and fair pricing. The current generation owner has upheld this principle and continues to strive to accomplish the mission of promoting Taiwanese traditional snacks.

周式蝦捲：豬網膜包覆以火燒蝦、上等豬肉、自製虱目魚漿、蒜末及蔥末製成的內餡。使用獨特炸粉，形成外皮酥脆、內餡鮮嫩多汁的蝦捲。

Chou’s shrimp rolls: Velvet shrimps, premium pork, homemade milkfish paste, chopped garlic and dried green onion flakes are wrapped in a pig belly membrane, dipped in special flour and deep-fried to give the shrimp rolls the extra succulent flavor on the inside and crunchy texture on the outside.

台南擔仔麵：以紅蔥頭、冰糖等多種調味料與上肉爆香，再配以陳年醬油熬煮三小時以上，出爐的肉燥香濃不油膩，淋上麵條後，再放上蝦仁與莞荽。

Tainan Dan-zai noodles: Shallots, crystal sugar and various seasonings are sautéed with premium pork and then stewed for more than 3 hours in vintage soy sauce. The minced pork drizzled over the noodles is not cloying, and it is complemented by shrimps and coriander. 

浮水白腹魚羹：白腹魚是假土魠魚，外型小、肉質鮮美，適合做湯類，虱目魚漿加上白腹魚肉有口感紮實，羹使用最好日本太白粉，用蒜苗、烏醋提味，適合台南人的重口味。

Milkfish soup: Milkfish is similar to mackerel, of a smaller size and with a delicious taste, suitable for preparing soups. Milkfish paste is combined with mackerel fish meat to produce a substantial texture. For the soup, the best Japanese cooking starch is used and seasoned with chopped garlic, black vinegar to create the rich flavor so loved by the people of Tainan. 

特製東坡肉：挑選上等、層次分布均勻的五花肉，切方塊狀後，投入油中定型，再綁上棉繩，放入獨特滷汁三小時。滷汁運用陳年蔭油加上冰糖，並用甘草粉使之鮮甜。

Special Dongpo pork: Top quality belly pork with even fat distribution is cut into squares before being pan-fried into shape. Cotton strings are tied to the pork and it is then marinated for 3 hours. The special marinade is prepared using vintage soy sauce and crystal sugar. A pinch of liquorice powder is added to enhance sweetness. 

黃金海鮮派：為年輕人所開發的產品，將虱目魚漿，花枝丁、干貝絲、鱈魚絲、鮮蝦等食材，裹上新鮮麵包粉，突顯安平港樂活海鮮的形象。

Golden seafood pie: The product is specifically developed for the younger generation, where ingredients such as milkfish paste, diced calamari, scallop strips, cod strips and fresh shrimps are mixed and dipped in bread crumbs and deep fried to present the LOHAS seafood image of Anping Harbor. 

地址：台南市安平區安平路408-1號
電話：06-2801304    
營業時間：10:00-22:00；全年無休
招牌菜：周氏蝦捲、台南擔仔麵、浮水白腹魚羹、洛神酸梅湯
交通方式：自台南高鐵站轉乘台鐵沙崙站，再轉台南市99號觀光線公車於望月橋站下車

Address: No.408-1, Anping Rd., Anping Dist., Tainan City
Telephone: 06-2801304
Business hours: 10:00-22:00; Open all year round
Signature dishes: Chou’s shrimp rolls, Tainan Dan-zai noodles, fresh milkfish soup, plum roselle tea
Transport and directions: Transfer to Taiwan Railways Shalun Station from THSR Tainan Station, take Tainan City No.99 Tourist Bus and disembark at Wangyue Bridge Station.