Origin: In the 1940s, Zhang Guangwu of the Chunxi Road "Thick Flowers Tea House" and a few other fellows discussed a joint venture to open a copra store, and the name was harmonized with the sound of the word "Thick", and also took the meaning of the "dragon and phoenix", and as a descendant of the dragon, the children and grandchildren of the Chinese people are endless, and the cause of the generations, and will always prosper, and so the name was set to "Dragon copra".

"Copper hand" is the Sichuan people on the special name of the wonton, copying the name of the hand. Chengdu's "Dragon Dumpling" was opened in 1941 in Chengdu's Yuelai field, moved to the new set of fields in the early 1950s, and then moved to the southern section of Chunxi Road in the 1960s, which has a history of more than 60 years to date.

The main features of Long Dumpling are: thin skin, tender filling and fresh soup. The skin is made of special flour with a few ingredients, rubbed and kneaded slowly, and rolled into a translucent shape that is "as thin as paper and as fine as silk". The meat is tender, smooth and flavorful. The original soup of Longbei is made from the meat of several parts of chicken, duck and pig, which is stewed and simmered slowly. The soup is white, thick and fragrant.