Sijimei Tangbao restaurant was founded in 1922, and its owner, Tian Yushan, was born in Hanyang. Tian Yushan is an observant businessman. He started his business as a snack. When he opened the door, he saw that there were many gold names and cloth shops in houhualou and Jiaotong road of Hankou, and the operators were mostly from Jiangsu and Zhejiang provinces. Therefore, he opened a Xiajiang flavor snack shop named "sijimei Tangbao restaurant", and invited master Xu Daguan from Nanjing to make Xiaolong soup dumplings.

Once upon a time, "XiaoTaoYuan", "laotongcheng", "sijimei" and "laozhengxing" were the "Four Heavenly Kings" on Zhongshan Avenue. Among them, the "four seasons beauty" of a hundred year old brand means that there are delicious food in all seasons. Fried spring rolls in spring, cold food in summer, fried hairy crab in autumn, and pastry in winter are the most popular products. Sijimei Tangbao restaurant was founded in 1922, and its owner, Tian Yushan, was born in Hanyang. Tian Yushan is an observant businessman. He started his business as a snack. When he opened the door, he saw that there were many gold names and cloth shops in houhualou and Jiaotong road of Hankou, and the operators were mostly from Jiangsu and Zhejiang provinces. Therefore, he opened a Xiajiang flavor snack shop named "sijimei Tangbao restaurant", and invited master Xu Daguan from Nanjing to make Xiaolong soup dumplings. Master Xu"s soup dumplings are made in strict accordance with the requirements of the country of origin. The first step is to boil the skin soup and make the skin jelly. The second step is to make meat stuffing and the third step is to make the package. The soup dumplings carefully made by Xu Daguan are good at Yangzhou flavor. Although the taste is authentic, it is light and sweet, but salty, heavy and full-bodied. Zhong Shengchu, the local master of the shop, knew that the people of Wuhan liked salty and heavy food. He made a bold improvement and produced a "Wuhan soup bun" with the characteristics of South China and Huguang. This kind of soup dumpling not only has the style of Zhenjiang soup with thin crust and stuffing, but also changes from sweet to salty. Soon after sijimei"s Tangbao restaurant became popular, Tian Yushan"s nephew opened a soup dumpling restaurant opposite, and the signboard was also named "sijimei", which was in opposition to Tian Yushan. In order to show his authenticity and authenticity, Tian Yushan added the word "old" in front of the signboard, thus becoming the "old sijimei Tangbao restaurant". Chen Yingmei, who is good at running script, wrote the gold lettered signboard, which dazzles the authenticity of the "old" brand. After this, the business of "old sijimei" was not affected, but even more prosperous. The narrow shop was always crowded with a large number of customers, which was quite impressive and envied by peers. Sijimei soup dumplings are well-known in Wuhan three towns. Since the founding of new China, the time-honored sijimei has accelerated the pace of innovation. Zhong Shengchu, known as the "king of soup dumplings" in the industry, and other teachers such as Xu Daguan, Zhang Zhichang and Li pingting, have absorbed the experience of the past and improved the ingredients and production techniques, so that the variety of its designs and colors has developed from a single fresh meat stuffing to several varieties, such as three fresh meat stuffing, shrimp meat, mushroom, minced chicken and assorted brocade. Xiaolong soup dumpling, originally a Xiajiang flavor snack, has been "sinicized" for several times, and finally became a famous Wuhan food. On November 28, 1958, the Sixth Plenary Session of the Eighth Central Committee of the Communist Party of China was held in Wuhan. During the meeting, party and state leaders Mao Zedong, Liu Shaoqi and Deng Xiaoping tasted the soup dumplings made by master Zhong Shengchu for many times, praised them and met him in person in the kitchen. At the beginning of the reform and opening up, foreign tourists came to Wuhan in the following three steps: first, climb the Yellow Crane Tower, then visit the Yangtze River Bridge, and then go straight to sijimei. After such a visit, it"s very pleasant and pleasant. After going back, there are more talks to show off. As a result, there is such a saying: "less than four seasons beautiful, in vain for Wuhan tour.". In the 1980s, sijimei restaurant "sijimei" has four fragrance. In the dense heat, a cage of thin skin, mellow meat, oil but not greasy soup dumplings in the mouth of an endless stream of diners, into a happy burp and a large piece of praise. Sijimei soup dumplings are so "beautiful", will you add a good impression of Wuhan? Sijimei Tangbao (Hubu Xiangdian) in Hubu Lane (near Hubu lane, Minzhu Road, Wuchang District, Wuhan City, Hubei Province)