Sijing people all know that "A six soup dumplings" is delicious, but also know that this kind of dumplings is difficult to do, so now few people do to eat, snack store is also difficult to sell, the whole Sijing town only one or two stores to do "A six soup dumplings". The only strange thing is that the process of "A six soup dumplings" is really exquisite:

Choose the finest white glutinous rice, which must undergo a water grinding (hanging powder); the meat filling is made of pure fine leg meat, chopped into fine minced meat and then mixed with sesame oil, raw sesame powder, and into the pre-boiled meat into the jelly; the work of the hand rubbing, snapping,

kneading, twisting, pinching are just right; the heat is mastered, the cooking time is moderate, the cooking time is very short, and the food is not very long. ; fire mastered in the right place, cooked dumplings only full and transparent and skin is not broken, stuffed with frozen meat skin after cooking just melted into a packet of soup ...... can really be said that "one step wrong, the whole plate is lost", snacks, although small, but the ingredients, workmanship, fire all sloppy, to produce a The difficulty is not less than that of ordinary dishes, and the focus is on inexpensive and beautiful. In the town of Sijing, "Guangli dumplings" is a household name, it has been distributed by the town's Yanshouzhai store, owner Zhou Guangli (actually operated by his wife), founded in the Qing Dynasty Guangxu nineteen years (1893). Guangli zongzi in the Songhu area has been selling very well, the early 1920s, Shanghai Xujiahui Xiaoyou Rikou and Nanjing East Road, Zhejiang Road intersection of the local products company has a sales office.

Speaking of Guangli dumplings, the townspeople are very proud, said the outside "famous" dumplings and more, but also only love to eat local dumplings. Why? The original Guangli dumplings are indeed somewhat unique: rectangular, tightly knotted with silk grass, each weighing 1 two, there are two kinds of bone dumplings and meat dumplings; dumplings within the meat is also special, there are two red and white two, a fat and a thin, and therefore do not eat hard, fluffy and rich in aroma; dumplings cooking soup is the "old juice soup", from time to time to add water, but do not change the soup! ...... now Guangli dumplings heir is no longer in, but the dumpling recipe and craftsmanship has been passed down, Sijing town Wang Peihua's Guangli dumplings store has become a signboard in the eyes of the people. And another "Zhang Xiaomei dumplings" can not be ignored, the two competition is quite fierce, the reporter interview, the two shopkeepers also busy "marketing" their own dumplings. Local residents said, in fact, the taste is almost the same, can not say which is authentic. Sijing XiaoLong exquisite shape, crabs fish mouth, lotus color belly. The appearance of this small dumplings white and bright; filled with tender meat and dough, juicy and not greasy; a bite of soup, fresh and pure flavor. Sijing Xiaolong since the market, by the majority of urban and rural residents of the green squint.

In the 1980s, a master surnamed Wang, with Sijing xiaojiao to Songjiang to participate in the selection, caused a sensation, he was tapped to do a foreign hotel dim sum master, Sijing xiaojiao out of the town of Sijing.

Today in Songjiang, Sijing xiaolong is widely loved, many people play "Sijing xiaolong" signboard, but in fact is not authentic. In this regard, some people joked that this also shows that "Sijing xiaolong" signboard good, fame is getting bigger and bigger, as long as the signboard in the characteristics of the heroes, why ask for the source it.