According to the proprietress, the old jiaozi is made of pure rice, without any sticky rice ingredients, so it doesn't look as transparent as others, so the jiaozi made in this way is tough, chewy, non-sticky and not fragile. "jiaozi wrapped in my jiaozi, scooped up and played tricks when cooking in the pot. I guess I can do it alone in Nanning. It is precisely because of the characteristics of this dumpling skin that I won the silver medal in the food competition. " The proprietress said confidently.
Sun Jinling said that with the increasing popularity of the old dry powder jiaozi, there are more and more tourists, and now it takes about 2,000 jiaozi to meet the customer's requirements. Because of inheriting the technology of the older generation, the simple manual production method can no longer meet the requirements of customers. Sun Jinling said that in the past, she wanted to get the veteran jiaozi out of Laoshui Street and open a branch in the urban area, but the supply was insufficient and the rent pressure was high, so she closed. When asked whether to adopt mechanized production in consideration of the changes of the times and market demand, Sun Jinling said that she did not intend to do so. First, the work is too hard, and young people with strength are unwilling to do it, so it is difficult to recruit employees. Secondly, in the past hundred years, from her grandmother's generation to Guangxu period of Qing Dynasty, it has been the third generation, and has always adhered to such a procedure: selecting pure rice, soaking it, grinding it, stirring it in a clean pot until it is 78% mature, kneading it into dough by hand, then rolling it into thin skin with a big stick, wrapping it with ingredients such as horseshoe, pork and mushrooms, and finally kneading it into 10 bottom. This series of manual procedures should not be underestimated. If you are not careful, jiaozi will taste bad.
"Laogan Fenjiao" originated from Sun Dajie's mother Gan Xianying. Because her mother's surname is Gan, it is called "Laogan Fenjiao". The technology of vermicelli jiaozi has a long history, and the technology has not changed, and the taste has always been simple and delicious. For fear that jiaozi will deteriorate, until now, Laogan jiaozi has been made by hand without mechanization. Because it is a traditional craft, Sister Sun told reporters that she did not intend to spread it. When asked about the inheritance of the fourth generation, Sister Sun, as the third generation successor, said: "Nowadays, young people don't like being spoiled, it's too hard. If there are no future generations, this craft may be lost. " Fortunately, now Laogan Zongzi has spread to the fourth generation, and the charm of Zongzi continues to spread.