1, packaging quality
The packaging of quick-frozen dumplings at Wan Chai Wharf can be said to be very careful. There are small squares in the bag, and the jiaozi inside is separated. No matter how long you are on the road, you won't stick together when you get home.
2. The stuffing is fresh
There are many kinds of stuffing for dumplings in Wan Chai Wharf, and there is always one that can satisfy discerning users. Moreover, his family's meat stuffing is rich in ingredients and a large proportion is lean meat. The proportion is relatively uniform and the taste is very good.
3. Thin skin and delicious taste
Jiaozi is not easy to stick together after cooking, and the stuffing in the dumpling skin will not be exposed after boiling. The prepared taste will not be too salty and salty, and it will not be thirsty after eating. I can't feel it after eating the meat. There is a phenomenon that inferior and chewy pork scraps and fascia are mixed with meat stuffing.
Extended data
Zang Jianhe's three principles for jiaozi of Wan Chai Wharf-quality, hygiene and listening to opinions;
1, the quality of jiaozi comes from the ingredients. She always chooses the freshest and most eye-catching vegetables and meat as stuffing, and flour uses the most gluten.
2. All kitchen utensils should be kept clean according to hospital standards and cleaned with disinfectant every day. To this end, she often said: "If you don't pay so much attention to cooking for yourself, you must be worthy of the trust of others when you think of cooking for others. "
3. Because jiaozi is for customers, customers' opinions and ideas are the most important. As a result, she developed the habit of observation and found her own problems from every move of customers. This has made her dumplings delicious with a qualitative leap, from salty, fragrant and greasy in the north to light, fragrant but not greasy that people in Hong Kong and Guangdong like, and won more and more local customers.