In the spicy food industry in Chongqing, Yujishancheng Xiaotangyuan can win, the first is the taste. Shancheng Xiaotangyuan is a traditional snack in Chongqing. It is famous for its small size, thin stuffing, sweet and smooth. It is made from pork oyster sauce, white sugar powder and black sesame powder.

Shancheng Xiaotangyuan was created by Yu Guohua, a Hangzhou native who was immigrated to Chongqing because of the war of resistance. Because of his family-made dessert making skills, he opened a Hunan-based dumpling, sesame paste, peanut pulp, and small dumplings in Chongqing. Jiangnan sweet food stalls to support the family. Since then, Yu Guohua has changed the original large dumplings into longan, using pig-edge oil, sesame seeds and other fillings, and using the traditional Ningbo water-milled glutinous rice flour process to make the skin, making the dumplings thin and stuffy, comparable Slick. Shancheng Xiaotangyuan is famous for a long time. Whether it is the local citizens or the tourists who come to visit, they like to eat a bowl of delicious and delicious mountain town dumplings. It is Chongqing people who have widely accepted this kind of sweet food. After 70 years of development, Yuji Tangyuan has gradually become the “mountain city dumpling” and has become a dessert on the table of Chongqing people. It also allowed many strangers who were similar to "Yu Ji" to take root in this second hometown. About Tangyuan originated in the Song Dynasty, the earliest known as "Floating Yuanzi" Tangyuan is one of the representatives of traditional Chinese snacks. It is made from glutinous rice flour and other foods. It is usually filled with soup and cooked with soup. It is also the most characteristic of the Lantern Festival. food. According to legend, the rice dumpling originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) raised a novelty food, that is, stuffed with black sesame and lard, added a little white sugar, and glutinous rice flour into a round shape. After cooking, it tasted sweet and delicious. Very interesting. Because this glutinous rice dumpling was boiled and sinking in the pot, it was first called "Floating Yuanzi". Later, some areas renamed "Floating Yuanzi" to the gnocchi, and in Guangdong it was called Tangwan.