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“Master Chef” in Nei-Men Town The Producers of Delicacies and Happiness
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Paraphernalia of a “Zong-Po-Shai” (Large Utensils)
Paraphernalia of a “Zong-Po-Shai” (Utensils’ List)
Paraphernalia of a “Zong-Po-Shai” (Cooking Utensils)

Paraphernalia of a “Zong-Po-Shai” (Cooking Utensils)

Nei-Men Town, Kaohsiung County, was called “Lo-Han-Men” in the past. Because this area was encircled by the mountains which led to limited crops in this terrain, it was said that 50 years ago, ancestors here went to Tainan and learned how to cook to earn a living and then came back to embark on a business called “Ban Dou”. Therefore, the job of “Chef” has been handed down from then on.
Lo-Han-Men (Nei-Men Town) has been the area with the highest density of the business “Ban Dou” and the job “Zong-Po-Shai (similar to chef)” in all of Taiwan. According to a survey, in the township there are around 100 or so chefs who specialize in cooking and making cuisine well worth its value. Thus, in Southern Taiwan, those chefs have excellent reputations for their culinary skills and their cooking talents are apparent in occasions such as weddings and funerals.

By using this topic to delve into both the “Ban Dou” culture in Nei-Men and the history of “Zong-Po-Shai”s group, we would expect to know and experience more about their work content as well as the background of cultivation. Also, we hope that the business and the job can continue and will be passed down forever and ever.
A collection of all kinds of cooking utensils used by “Zong-Po-Shai”s.

Sifter:
The handle is 55 centimeters in length, while the round part is 50 in diameter. There are lots of holes which are smaller than those of a rice sifter and are used for scooping up the dregs in oil. The function of a sifter is to take vegetables out of a basin and to dry them. In my opinion, the sifter’s holes are bigger than any other types of sifters and are very suitable for drying vegetables.

Rice Sifter:
The handle is 25 centimeters in length, while the round part is 30 in diameter. There are lots of round holes; you can use the rice sifter when you need to sieve water or oil. For instance, scooping the bamboo shoot and meatballs boiled in the water or scooping the fried chicken wings in the oil is possible. The function of a sifter is to take vegetables out of a basin and to dry them. In my opinion, the sifter’s holes are bigger than any other types of sifters and are very suitable for drying vegetables.

Ladle:
The round part is 15 centimeters in diameter, while the whole thing is 55 in length. The ladle is used for scooping soup. In addition, people are likely to use it to scoop up the seasoning when cooking food in three-legged vessels.

Turner used for cooking sticky rice
This utensil is used to stir the food in three-legged vessels and helps the food become equally cooked and heated. The turner for “Ban Dou”, fit for the size of three-legged vessels, is much bigger than a household one. The length of it ranges between 70 and 110 centimeters.

Middle Turner

This utensil is used to stir the food in three-legged vessels and helps the food become equally cooked and heated. The turner for “Ban Dou”, fit for the size of three-legged vessels, is much bigger than a household one. The length of it ranges between 70 and 110 centimeters.
   
   

Data reference: Ou, Hui-Ping (2007) “Ban Dou” Industry Cultural Research in Nei-Men Town, Kaohsiung County