Qianzhangbao, a traditional name of Han nationality in Huzhou, Zhejiang Province. The fourth year of Guangxu in Qing Dynasty (1878) was created by Ding Lianfang, hence the name. The main ingredients are thousands of pieces of beans, and the stuffing is made of fresh pork, kai yang, scallops, bamboo shoots, cooked sesame seeds, refined salt, monosodium glutamate and yellow wine. Use thousands of pieces as the foreskin, wrap them in the stuffing, make triangular buns, and cook them with thick mung bean vermicelli. Serve with spices such as spicy oil, rice vinegar, white pepper and shallots. It is characterized by tender but not greasy meat, overflowing aroma, unique flavor and rich nutrition. 1989 was awarded the Jinding Award for Quality Products of Catering Industry by the Ministry of Commerce. Since 1990s, products have been packed in vacuum, transported and sold at home and abroad, and are very popular.