Zhoushengji wonton

Zhoushengji Wonton Zhoushengji Wonton is one of the "four famous spots" in Huzhou, together with the eldest zongzi, Ding Lianfang Qianzhang steamed buns and Zhenyuantong crisp sugar. After Zhou Shengji's wonton is cooked, it is white, tender and delicate, smooth and crystal clear, so it is known as "crystal ingot" and "double-feathered bird". Zhou Shengji wonton was founded by Zhou Jixiang. It is said that in 1930, when Zhou Jixiang saw that the business of Ding Lianfang Qianzhang Baozi Store was booming, he also opened a Qianzhang Baozi Store to compete with it. Soon after, Zhou Jixiang was defeated, so he managed wonton and named it "Zhou Shengji Wonton Shop". He pays great attention to the quality of wonton. The raw materials for making it are pork forelegs, bamboo shoots and sesame seeds as auxiliary materials, sesame oil, wine, sugar, salt and other seasonings, which are mixed well to form stuffing, and the skin with thin, tough and smooth characteristics is processed by himself, so that the wonton will not break after cooking. When eating, sprinkle some onion and shredded egg skin with homemade soy sauce, which tastes fresh, fragrant and tender, and is quite popular with consumers. In 1989, while maintaining the traditional famous shops, Zhoushengji Wonton Store pioneered and innovated, and introduced new varieties of seafood wonton with sea cucumber, shrimp and fresh meat as the main ingredients and ten kinds of auxiliary materials. In the same year, Zhou Shengji wonton was rated as a quality product by the Provincial Department of Commerce. Zhou Shengji wonton pays attention to material selection. The main ingredient of the stuffing is fresh and refined meat, with all the tendons, skins, fat and miscellaneous parts removed, and the color is rosy and the mouth is not greasy. Accessories are selected kai yang, bamboo shoots, black fungus and so on. The leather is made of fine flour with moderate thickness, which can withstand being cooked thoroughly in the next pot and will not stick to the hole. After cooking, only wonton is bright and crystal-clear, full of fragrance, excellent in color, fragrance, taste and shape, and customers call it "crystal ingot". Zhou Shengji's wonton has the characteristics of "thin and smooth skin, full stuffing, long mouth juice and long aftertaste". In October 1989, at the Zhejiang Dim Sum Exhibition and Evaluation Conference, both Zhou Shengji's traditional wonton and fried wonton won the "Provincial Quality Product Award". After entering the new century, traditional old shops have regained their youth, and now they have successively launched seafood wonton, seafood wonton, fish-flavored wonton and cold wonton, so that customers can always eat something new and never tire of eating it. Another major feature of Chow Sang Ji is the pot-stewed taste. In particular, braised chicken feet are bright in color, oily but not greasy, fresh and delicious, which can be used as a dish with wine and a popular snack food, and are praised as "the first claw in the south of the Yangtze River" by everyone.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)