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Wang Guanzi's fried dumplings have a century-old history, traditional flavor and are handed down from generation to generation. In the early Republic of China, Tianzhuangtai Chenjia Restaurant was introduced from Licheng County, Shandong Province. The first-class tender leek, clam and fresh pork are selected as raw materials, so it is called "Sanxian", and various refined dense ingredients are prepared, which are fermented with flour, wrapped with traditional big alkali, simmered in a flat pan, and shaped out of the pan after benefiting water. The steamed stuffed bun in the pot is fried into a layer of "yellow gabba" and connected into a whole. The three fresh fried dumplings have tender skin, delicious stuffing, fat but not greasy, and endless aftertaste. Comb-backed pork: The pork belly of the first-class pig is selected, which is fat and thin, with distinct layers. It is cooked with various refined seasonings, cut into the shape of comb-backed pork with a knife, tied with Malian grass and stewed in a pot. Its characteristics are good taste, good taste, a unique meat flavor, fat but not greasy, beautiful shape, like a comb, which is popular among most people.
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