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|Other Titles:||Migration and Food: The Chaozhou–Shantou Migration to Kaohsiung after WWII and Sha-cha Beef Hot Pot|
Graduate Institute of Taiwan History
This paper explores the culinary culture of “sha-cha sauce,” (沙茶醬) which made its way from Mainland China to Taiwan after World War Two. The well-known sha-cha sauce actually originated in Southeast Asia, where immigrant workers from the Chaozhou and Shantou areas (in Guangdong Province) brought the culture of satay (沙嗲) back to China and transformed satay into sha-cha. Sha-cha soon became popular in southern China. Shortly after World War Two, many Chaozhou–Shantou people migrated to Taiwan’s port city of Kaohsiung as part of the Chinese Nationalist Party’s exodus from Mainland China. Many of these Kaohsiung-bound migrants settled down in Southern Gushan (Hamashin) and Yenchen Districts. They introduced sha-cha sauce to Kaohsiung both by establishing a factory to produce the sauce and by serving sha-cha cuisine (e.g., sha-cha beef hot pot) at local restaurants to outside customers who would come to Kaohsiung’s Yenchen District in pursuit of commercial opportunities. Through primary sources and oral interviews, this paper examines how the Chaozhou–Shantou migration introduced sha-cha cuisine to—and then promoted it in—the greater Kaohsiung area from 1950 to the present.
|Appears in Collections:||師大台灣史學報|
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