Dumplings have thin skin and little juice, so the production is more exquisite. First, flour is made into dumpling skins, pork is chopped, leeks are chopped, mixed with raw oil, spices and seasonings, wrapped in jiaozi, neatly fried in a special jiaozi wok, and covered with paddle water until cooked. The fried jiaozi is golden yellow with crispy skin and little juice in the stuffing. Zhejiang vinegar and hot sauce are added as seasoning, which has a unique flavor. The stuffing wrapped in thick and tough dumpling skin is juicy, and a bite of fresh juice overflows the mouth.