"Qian Tang Yuan" is well known in Icheon, and has a history of 100 years. Since 1914, Qian Mingyi’s great-grandfather cooked dumplings along the street in Lichuan. His dumplings are not rotten, not stuffing, no soup, nourishing sweet, smooth and soft, and gradually formed a good market in Lichuan’s snack market. Consumer word of mouth. Because local residents eat rice dumplings, there is a habit of encapsulating copper coins or coins as auspicious stuffings into the dumplings (meaning “Golden Jade Manchu”), and the operator’s surname is money and is affectionately called “Qian Tang Yuan”.

Mr. Qian Mingyi, the current chairman of Qiantangyuan Food Culture Co., Ltd., his great-grandfather has been selling dumplings along the street in Lichuan since 1914. The soup made by him has no rotten skin, no filling, no soup, nourishing sweetness and smoothness. Soft sputum, gradually has a good reputation in Lichuan, because the operator's surname is money and is affectionately called "Qian Tang Yuan", the "Qian Tang Yuan" brand is named and spread. Qian Mingyi's hometown is in Nanping, Lichuan. Nanping has a flat land and abundant products. It is known as the “land of fish and rice” and Nanping rice is famous for its good taste. The raw materials used in Qiantangyuan are all taken from Nanping, the hometown. Over the years, the dumpling powder used by Qian Tangyuan has been carefully ground by workers using stone mills. The raw materials made by this traditional method are finer than the round dumplings of the machine, and the nutritional preservation of glutinous rice is more complete and full. A reliable glutinous rice flour raw material has been obtained, and the next step is the glutinous rice powder. The heat of the glutinous rice powder determines that the glutinous rice balls are not bad. Prepare the boiling water first, pour some boiling water into the pot filled with the dumpling powder, and prepare a small piece of dumplings into the boiling water to cook the mature owe. After the fish is removed, the new powder is added to the core. In the process, continue to add boiled water repeatedly, until all the dumpling powder in the pot is smashed into a group. According to experience, add water and powder to prepare, continue to smash the powder, until the powder is even and form a strong toughness. So far, the dumplings The prepared glutinous rice flour is ready. Next is the filling preparation. The dumplings are generally divided into sweet and salty flavors. The raw materials of the sweet stuffing mainly include peanuts, walnuts, soybeans and a little white sugar. The ingredients are finely scented with the utensils, and mixed with white sugar to be used. The savory stuffing ingredients mainly include Lichuan cypress, dried bean, Chinese cabbage, green onion and so on. Wash the bok peas dried bean, Chinese cabbage, and soil bacon, and cut into diced. Add the oil and fry in the pan, add the salt and other ingredients, and set it up for use. To make a dumpling is a technical activity. According to experience, make a good dumpling powder into a small group, hold the powder group on the left, insert the powder into the hollow circle of the right thumb repeatedly, and then put the sweet or salty stuffing into it. Among them, the final seal, a dumpling will be done. In order to distinguish between different flavors of dumplings, the dumplings are generally made into a pointed or non-pointed shape. You should also pay attention to the heat when you cook the dumplings, otherwise it may cause the dumplings to be rotten. Put cold water in the big pot, boil it with high heat, put the dumplings into the pot, wait until the dumplings float, and immediately add cold water to keep the water boiling without tumbling. Repeat twice, 3 to 5 minutes. Finally, you can eat the bowl. Over the years, Qian Mingyi's ancestors worked hard to develop, painstakingly managed, and constantly improved the taste and category of the dumplings. Qian Tangyuan eventually became a famous snack in Lichuan.