The Development of the Jiangzhe Cuisine in Taipei （1949-2011）

• Main Authors: Tsai-Ci Zeng, 曾采琪
• Other Authors: 陳玉箴
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/15907135961884097989

碩士 === 國立高雄餐旅大學 === 台灣飲食文化產業研究所 === 100 === This study discusses the development of restaurant of Jiangzhe cuisine in Taipei from 1949 to 2011. Through analyzing literature and in-depth interview, this study examines the definition of “Jiangzhe cuisine” in Taiwan first, investigating how this culinary category is understood. Then the study explores the image and characteristics of Jiangzhe cuisine in print media, including gourmet magazines, gourmet reports on newspapers and gourmet books, suggesting that the Jiangzhe cuisine enjoys a consistent media image throughut the past sixty years. Jiangzhe cuisine has been widely described as delicate dishes enjoyed by gourmets and wealthy people. Based on the literature analysis, the development of Jiangzhe cuisine in Taipei can be divided into three periods: 1949-1971, 1972-1991, and 1992-2011. In the first phase, the Jiangzhe restaurants were characterized by Mainlander chefs, authentic traditional Jiangzhe dishes, and usually with simple decoration. Most of these restaurants were established around the Taipei Main Station and Ximen district. From 1972 to 1991, due to the rapid economic growth, Jiangzhe restaurants expanded to the eastern area, Youngkang Street and other areas of Taipei. However, in the mean while, the flourish of Cantonese cuisine and Taiwanese cuisine made Jiangzhe cuisine no longer the only one distinguished cuisine among Chinese cuisines. From 1992 to 2011, due to the rising enthusiasm for Shanghai, lots of restaurants characterized by Shanghai cuisine opened. These restaurants attracted consumers and made Jiangzhe cuisine more prosperous.