Laobian jiaozi is famous for its thin skin and big stuffing, delicious taste, fat but not greasy, loose and chewy. Want a table of jiaozi, steaming, flipping, boiling, frying and other cooking methods are readily available, and the aroma is overflowing; Tremella stuffing, Nostoc flagelliforme stuffing, mushroom stuffing and shrimp stuffing have different tastes. Tired of eating fish and meat, you can have a "vegetarian dumpling feast", with all kinds of fungus stuffing, gluten stuffing and green vegetables stuffing, which is light and refreshing. When the distinguished guests come, you can have a "princess banquet" with delicacies, game and seafood. Among them, the most amazing thing is "jiaozi cooked in the Imperial Dragon Pot": jiaozi is too small to make a profit, 50 grams of noodles need to be wrapped in 25 pieces, a pot of blue alcohol sets off the antique Imperial Dragon Pot, and jiaozi rolls up and down in boiling soup, such as Youlong stirring water, which is pleasing to the eye.

The key to jiaozi's praise lies in stuffing. The making of stir-fried stuffing requires careful selection of ingredients. Meat stuffing is thin in spring and summer and fat in autumn and winter. Put half of the meat stuffing into a wok, stir-fry with sweet noodle sauce and seasoning, and mix with the other half of the raw meat stuffing to make fried stuffing. The choice of vegetables is adjusted with the change of seasons and people's tastes: in early spring, leeks and prawns are selected with stuffing; In midsummer, pumpkin, wax gourd and celery are used as stuffing; In late autumn, choose oil pepper, kidney bean, cucumber and Chinese cabbage as stuffing; Chinese cabbage is used as stuffing in winter. Meat and vegetables are matched, and the juice is full of flavor. The finished jiaozi has a unique shape. Soft tendons. Pure taste, worthy of being the best in famous dishes. No wonder the famous crosstalk performer Hou wrote the banner "Old jiaozi is the best in the world" after eating jiaozi.