Inheritance and Extension of Taiwan Traditional Cuisine: The Case Study of Century-Old Du Hsiaw Uyea Danzai Noodles

• Main Authors: Tung, Chiu-Sung, 童秋淞
• Other Authors: Lee, Yi-Chun
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/7u26ze

碩士 === 國立高雄餐旅大學 === 台灣飲食文化產業研究所 === 103 === Recently, because of the blooming of tourist development in Taiwan, the market of tourism and catering industry receive close attention gradually. Traditional local cuisines are treasures in Taiwanese food culture and contain the groundbreaking spirit of ancestors. Established in 1895, the danzai noodle place “Du Hsiaw Uyea (a.k.a. Slack Season)” in Tainan is one of important representatives of Taiwanese traditional local cuisines. Through the change of time more than one hundred years, its business is not only unmoved and developed in other areas like Taipei and Taoyuan but also is a hit continuously in Taiwan and the world. The aim of this study is to recognize how and why the traditional danzai noodle place underwent its transition and the issue of inheritance and continuation it faced during the transformation of time. The method of this study is to do case study by means of interviewing the successor of Du Hsiaw Uyea and his family to understand the development of this century-old Taiwanese traditional local cuisine. According to this study, inherited and continuing up to now, Du Hsiaw Uyea’s danzai noodle becomes a good brand in Taiwan because of its innovation on marketing and service. Besides, its business operator also insists on its core value of building a better dinning environment and making more consumers accept its new danzai noodle culture. Furthermore, the family and employees of the operator are also facilitators of such new danzai noodle culture for their brand recognition and sense of belonging. As Du Hsiaw Uyea is a paragon of promising young traditional food operators, this study is expected to provide the reference for the inheritance and development of local cuisine operators and to inspire those who are interested in promoting Taiwanese local food and drink to investigate the issue of transitions of Taiwanese local food.