Ding Lianfang's Qianzhang Steamed Buns In the fourth year of Guangxu's reign in the Qing Dynasty (1878), Huzhou vegetable vendor Ding Lianfang used fresh pork and Qianzhang as raw materials to wrap into long pillow-shaped Qianzhang buns, with fine silk noodles, called Qianzhang Baozi Silk Vermicelli Head, and sold them on her shoulders.

After listening to the opinions of customers, we added bamboo shoots and Kaiyang to the meat filling, and changed it into 5 cm square triangular buns. The thin silk powder was replaced with thick silk powder made of mung beans, and cut into 4-5 cm to make the shape and shape

The fillings and accessories are all unique and different from home-cooked dishes.

In the eighth year of Guangxu's reign (1882), he opened a store at the entrance of Aishan Street, Huangsha Road (now Hongqi Road), Huzhou.

Later, we listened to customer opinions and continued to innovate and improve, becoming a famous snack in Huzhou.

This famous snack is famous for its exquisite ingredients, skillful cooking and delicious taste.

The Qianzhang and silk powder used in the steamed buns are both specially made. The Qianzhang is thin and tough, tightly packed and airtight, and is fragrant and juicy; the silk powder is white and thick, not mushy after being cooked for a long time, and is soft and tasty.

Huzhou Ding Lianfang Qianzhang Baozi Shop is a famous pastry shop with a long history. The Qianzhang Baozi produced by it is famous for its fine production, expensive ingredients and delicious taste.

When it comes to Ding Lianfang, everyone, whether they are 70 or 80-year-olds or teenagers in their 10s or 20s, praises her.

Those foreigners who are from Lake always miss the famous places in their hometown. Once they return to the lake or pass by, they always want to try them, and sometimes they even take them back to enjoy with their relatives and friends.

Due to Ding Lianfang's thousand-sheet steamed buns having a long history and popularity, Hong Kong's "Ta Kung Pao" and "Zhejiang Economic Life Daily" have made special reports in recent years. Zhejiang TV station has also come to video, and "Chinese Cuisine" has made a special introduction.

Zhou Shengji Wonton was created by businessman Zhou Jixiang in 1940 and has been passed down to this day.

Because it is white, tender, delicate, smooth and crystal clear after being cooked, it is known as "crystal ingot" and "double-feathered bird" because of its shape.

And because of its fine workmanship, excellent selection of materials, and excellent color, aroma, taste, and shape, it has become "a first-class product in the south of the Yangtze River" and is famous all over the country.

Chow Sang Kee's wontons are made from pig front legs as the main ingredient, with bamboo shoots and sesame as auxiliary ingredients. Sesame oil, wine, sugar, salt and other condiments are added and mixed well to form a filling. The skin is thin, tough and slippery and processed by itself.

After cooking, sprinkle with chopped green onion, shredded egg skin, and serve with homemade soy sauce.

The taste is fresh, fragrant and tender, and is highly appreciated by consumers.

Later, a kind of fried wonton was added, which is crispy and delicious, with a unique flavor, which is especially popular.

In 1989, new products such as seafood wontons filled with sea cucumbers, shrimps and fresh pork, fish wontons filled with grass carp and fresh pork, and shell wontons filled with fresh scallops and pork were launched.

Variety.

At the end of the Qing Dynasty, in the streets and alleys of the ancient city of Huzhou, no matter day or night, no matter how cold or severe the weather was, there was often a tall Shaoxing man with a bucket in his hands, shouting in a clear and melodious tune: "Fire"

Meat rice dumplings... lard and sand rice dumplings..." The sound came and the rice dumplings were fragrant.

When people are hungry, especially on cold winter nights, they will feel particularly comfortable eating a few rice dumplings that are glutinous, fragrant and hot.

He is the founder of "Zhu Zong", Mr. Zhu.

The eldest brother Zhu, whose original name was Zhu Guangchao and nicknamed Jingchuan, was born in a poor family in Shaoxing City in 1865. His father was a tin foil shopkeeper and died early, leaving three brothers who were raised by their mother as a servant.

Due to the poverty of his family, his younger brother died soon after. His brother Zhu Guanghua was introduced by someone and came to Huzhou as a minor to study in the tea and food industry.

In 1878, when Zhu Guangchao was fourteen years old, his mother fell ill and was paralyzed in bed. Life became increasingly difficult, so he and his mother left Shaoxing and came to Huzhou to join his brother in search of a way out.

After coming to Huzhou, his brother, who worked as a chef in a tea shop in "Zhenyuan" (today's Zhenyuan Tong)?

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Two years later, he gave up his job and sold rice dumplings.

Because he was born tall, he was quite conspicuous when he was carrying a bucket and hawking. People didn't know his last name, so they called him "Boss" (which means big and small).

Later, we gradually became familiar with him and found out that his surname was Zhu. When we met, we called him "Boss Zhu" to express our intimacy.

As the business gradually expanded, the reputation of Zongzi increased day by day, and the name "Zhu Laoda" evolved from a nickname to a brand name.