The founder of laobianjiaozi is called bianfu. In the eighth year of Qing Daoguang (AD 1829), he moved from Hebei to Shenyang. At first, he only built a very simple stall bed near Xiaoqinqiao, commonly known as Majiazi, and sold it while making it. The store number is Bianjia Dumpling House. But business is not very good, because the store is too small and has no unique skills.

In the seventh year of Tongzhi (A.D. 1870), Bian Fu's son inherited his father's business and upgraded the craft of Lao Jiaozi. After some special research, Bian Degui changed the ordinary stir-fried stuffing into soup stir-fried stuffing, making it loose and chewy, delicious and forming a unique flavor. Since then, jiaozi, an ancient frontier food, has become a famous food. ?

manufacturing process

The reason why Laobian jiaozi enjoys a long-standing reputation is mainly because of its exquisite selection of materials, exquisite production, unique shape and fresh taste. Its uniqueness lies in the stuffing and leather making.

Filling adjustment: stir-fry the meat stuffing first, and then simmer it with chicken soup or bone soup, so that the soup is immersed in the stuffing to make it swell, disperse, moist and fragrant. At the same time, according to the seasonal changes and people's tastes, stuffing made of seasonal vegetables is added.

The production of agent skin is also unique. Boil and mix refined powder with appropriate amount of cooked lard. This can make the skin soft, flexible and transparent. Besides cooking, jiaozi on the old side can also bake and fry.