1, Long Dumpling is a traditional snack in Chengdu, Sichuan Province, belongs to the Sichuan cuisine, Dumpling is wontons in Sichuan called; Dumpling's name: Chengdu's "Long Dumpling" opened in 1941 in Chengdu's Yuelai field, the early 1950s to move to the new set of field, after the 60s and moved to the southern section of Chunxi Road so far, has a history of more than 70 years. It has a history of more than 70 years.

2, the production process: put the flour on the board in the shape of a "concave", put a little salt, knocked into an egg, then add water to mix, knead and form a dough. Then use a rolling pin to roll into a paper-thin sheet of dough, cut into 110 four-finger-square sheet of copious hand skin standby. Fat three lean seven proportion of pork with the back of a knife, pounded sinew, chopped fine into mud, add Sichuan salt, ginger juice, 1 egg, pepper, monosodium glutamate, mix well, mixed with an appropriate amount of water, stirred into a dry paste, add sesame oil, mix well, made of stuffing heart spare. The filling into the skin, folded into a triangle, and then the left and right corners to the center of the folded up and glued, into a diamond-shaped copy of the billet. Then cook it, the fire should be just right. (Note to note: don't cook it for a long time, it's easy to explode). With a bowl respectively into the Sichuan salt, pepper, monosodium glutamate, chicken oil and the original soup, fishing into the cooked copy hand that is ready.