Zhong Dumpling is one of the famous traditional Han Chinese snacks in Chengdu, Sichuan Province. Beginning in the 19th year of Guangxu, in the use of materials, the main difference between dumplings and northern dumplings is the use of pork stuffing, no other fresh vegetables, served with special red oil on the table, slightly sweet and salty, both spicy, flavor Unique; in terms of taste, bell dumplings have a sweet taste.

The copying was initiated in the 1940s. At that time, Zhang Guangwu and other buddies of Chunxi Road "Conghua Tea Society" discussed a joint venture to open a hand-to-hand shop. When the name of the store was taken, the "strong" character was also used, and "Longfeng Chengxiang" was also taken. The meaning of "Dragon Teng Hu Yue" was named "Dragon Hand". The main features of the dragon copying hand are: thin skin, tender stuffing, and fresh soup. The hand-skin is made of extra-grade flour with a little ingredients, which is made into a translucent shape of "thin as paper and fine as silk". The meat is tender, smooth and fragrant. The original soup of the dragon is used to make meat from several parts of chicken, duck and pig. The original soup is white, thick and fragrant.

Lai Tangyuan was founded in 1894. The founder was originally from Dongfeng Town, Ziyang, Sichuan Province, and was named Lai Yuanxin. As the father died, Lai Yuanxin followed his cousin to an apprenticeship in a restaurant in Chengdu. Later he offended the boss and was dismissed. Because of the lack of life, Lai Yuanxin only asked the cousin to borrow a few oceans and took up the burden to sell the dumplings. I am a big Chengdu, selling so many dumplings, if you want to stand on your feet, you can't do anything extraordinary. Therefore, he secretly booked three rules: one is to look at the thin point; the second is to serve better; the third is the high quality. He got rid of black in the morning, the powder was finely ground, his heart was heavy and sugary, and he sold out the morning hall, rushed to the night, and worked hard. It was not until the 1930s that I bought a shop in the main street, and I took it as a store.

The dandan began in the early years of the Republic of China and has a history of hundreds of years. The characteristic hand-made dandan is the famous Chengdu snack. Hand-made into noodles with flour, cooked, using the finest pork secrets to make Shaozi, and then made with fresh fragrant sprouts and accessories, the noodles are smooth, golden, delicious and spicy, and the sprouts are fragrant. The meat is crispy. It is widely circulated in Sichuan and is often used as a banquet snack. It is very popular among diners.