After unloading the truck, Mrs. Zhang started to make soup. After blanching the chicken bones, she put it into a large pot, added a large amount of water, and sprinkled in two large handfuls of dried shrimp skins to boil. Then start chopping the meat. Rinse the two-quarter fat and eight-quarter lean pork, cut off the skin, cut it into small pieces and start chopping. I have worked in hotels of all sizes, and later opened my own restaurant for nearly 10 years. I can say that I am very familiar with the catering industry.

In fact, to make dumplings well, not only the fillings must be flavorful, but also the dumpling wrappers and spices are very important. Good dumpling wrappers require warm water when kneading the dough. Add eggs and sprinkle some salt to make the dough more chewy. I heard that northerners use vinegar and garlic as condiments for dumplings. It's different when people in Chongqing eat dumplings. Seasonings are very important, especially oily chili peppers, which must be fragrant and spicy. Many people don't add vinegar at all, so the original taste of the dumplings is not that important.

The minced meat filling is mixed with newly brewed pepper water, which is called "stuffing". The ratio of pork is 1:1, mutton 1:2, one pound of meat and two pounds of water, no salt. When making stuffing, pay attention to "a small amount, evenly, quickly, and in one direction". Add a small amount of water at a uniform speed, and stir quickly in one direction. It’s just that after the filling is delicious with thirteen spices and bone soup, you can’t add the green onions right away. It’s better to use them when making dumplings, otherwise there will be a smell of green onions! Also, add more sesame oil. It is best to use stick bones and chicken carcass to make soup to mix the dumpling fillings for a more fragrant flavor!

Especially some dumpling specialty shops, the chef’s soup and the actor’s accent. The fillings of the steamed buns and dumplings in the restaurant are made with special soup! Prepare the stuffing at home with water and light soy sauce. The soup in the restaurant is made from chicken bones, pork ribs, large bones, and pig skins that have been simmered for a long time. Using this kind of soup to make stuffing can make money by making dumplings to support the family, without even thinking about it without two brushes. As a traditional Chinese delicacy, dumplings are made by almost every household. If you make mediocre ones, why would people pay to eat them? The dumpling restaurants are not big, and they only have a single category of dumplings. At most, they only have a few varieties of dumplings with different flavors. Dumpling restaurants are mostly run by local people, and the groups they serve are mainly local residents, surrounded by neighbors.