吉林的主食風味,被人們稱道的是新興園蒸餃,筱筱火勺和會友發包子。河南街新興園元籠蒸餃久負盛名,迄今已有近70年的歷史。餃子外型美觀,個頭均勻,皮薄發亮、筋道、鹵汁多,滋味鮮美,食時配上一碗清湯,很受顧客歡迎。現已列入吉林面點譜。
餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)外型美觀,個頭均(jun)勻,皮(pi)(pi)(pi)薄發(fa)亮(liang)、筋道(dao)、鹵汁多,滋味鮮美,食時配上(shang)一(yi)碗清湯(tang),很受顧客(ke)歡迎(ying)。現已列入吉(ji)林(lin)面點譜。新興(xing)(xing)(xing)園的(de)(de)(de)(de)(de)(de)(de)歷史沿(yan)革1894年:董(dong)(dong)世昌(chang)開(kai)辦(ban)一(yi)家小飯(fan)(fan)(fan)(fan)館,叫董(dong)(dong)家飯(fan)(fan)(fan)(fan)鋪(pu)。1901年:董(dong)(dong)世昌(chang)將王(wang)兆(zhao)元、王(wang)兆(zhao)吉(ji)挖到(dao)他的(de)(de)(de)(de)(de)(de)(de)飯(fan)(fan)(fan)(fan)店(dian)(dian)。王(wang)家哥倆把在(zai)山東學會的(de)(de)(de)(de)(de)(de)(de)圓(yuan)籠(long)蒸(zheng)餃(jiao)(jiao)(jiao)(jiao)引入該店(dian)(dian)。當時的(de)(de)(de)(de)(de)(de)(de)餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)館是吉(ji)林(lin)非常有名(ming)(ming)的(de)(de)(de)(de)(de)(de)(de)飯(fan)(fan)(fan)(fan)店(dian)(dian)之一(yi),俗稱(cheng)(cheng)(cheng)王(wang)家餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)館。1920年:王(wang)兆(zhao)元、王(wang)兆(zhao)吉(ji)哥倆接(jie)管了飯(fan)(fan)(fan)(fan)店(dian)(dian),在(zai)河(he)南街(jie)西段(duan)租(zu)用三間門市(shi),取名(ming)(ming)為(wei)(wei)(wei)"天(tian)怡興(xing)(xing)(xing)",以經(jing)(jing)營(ying)蒸(zheng)餃(jiao)(jiao)(jiao)(jiao)、醬肉為(wei)(wei)(wei)主(zhu)。兩兄弟(di)不斷(duan)創(chuang)新餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)制(zhi)作工(gong)藝,研制(zhi)了搟(xian)皮(pi)(pi)(pi)新工(gong)藝,三下一(yi)個皮(pi)(pi)(pi),搟(xian)的(de)(de)(de)(de)(de)(de)(de)餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)皮(pi)(pi)(pi)皮(pi)(pi)(pi)薄均(jun)勻不硬心(xin),被(bei)稱(cheng)(cheng)(cheng)為(wei)(wei)(wei)一(yi)絕。1935年:"天(tian)怡興(xing)(xing)(xing)"飯(fan)(fan)(fan)(fan)店(dian)(dian)擴建新店(dian)(dian),由(you)(you)河(he)南街(jie)的(de)(de)(de)(de)(de)(de)(de)西頭搬到(dao)了現在(zai)的(de)(de)(de)(de)(de)(de)(de)東頭道(dao)北,店(dian)(dian)址就是現在(zai)的(de)(de)(de)(de)(de)(de)(de)位置。由(you)(you)當時的(de)(de)(de)(de)(de)(de)(de)著名(ming)(ming)廚師(shi)韓(han)(han)鈺掌(zhang)勺,主(zhu)要經(jing)(jing)營(ying)圓(yuan)籠(long)蒸(zheng)餃(jiao)(jiao)(jiao)(jiao),增添(tian)了熘炒菜(cai),包辦(ban)酒席(xi),店(dian)(dian)號(hao)以韓(han)(han)鈺的(de)(de)(de)(de)(de)(de)(de)鈺字(zi)為(wei)(wei)(wei)名(ming)(ming),從此(ci)"天(tian)怡興(xing)(xing)(xing)"改為(wei)(wei)(wei)"天(tian)鈺興(xing)(xing)(xing)"。1948年:吉(ji)林(lin)解放,當時的(de)(de)(de)(de)(de)(de)(de)商會派曲(qu)韻(yun)芝、楊長興(xing)(xing)(xing)到(dao)"天(tian)鈺興(xing)(xing)(xing)"飯(fan)(fan)(fan)(fan)店(dian)(dian)工(gong)作,推曲(qu)韻(yun)芝為(wei)(wei)(wei)經(jing)(jing)理(li)(li)(其(qi)丈夫是王(wang)氏兄弟(di)的(de)(de)(de)(de)(de)(de)(de)伙計),特聘老(lao)掌(zhang)柜王(wang)兆(zhao)元參與企業的(de)(de)(de)(de)(de)(de)(de)質量管理(li)(li)。1950年:在(zai)原"天(tian)鈺興(xing)(xing)(xing)"飯(fan)(fan)(fan)(fan)店(dian)(dian)基礎上(shang),在(zai)原址重新開(kai)辦(ban)餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)館,取店(dian)(dian)號(hao)"新興(xing)(xing)(xing)園"。1956年:市(shi)政府批準公私合營(ying),新興(xing)(xing)(xing)園餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)館合并到(dao)市(shi)飲食服務(wu)公司江(jiang)城(cheng)飯(fan)(fan)(fan)(fan)店(dian)(dian)。在(zai)此(ci)期間,店(dian)(dian)名(ming)(ming)曾一(yi)度改為(wei)(wei)(wei)河(he)南街(jie)餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)館(經(jing)(jing)營(ying)位置未變(bian))。1962年:市(shi)飲食服務(wu)公司為(wei)(wei)(wei)了保持王(wang)家餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)館這一(yi)傳統品(pin)種,將新興(xing)(xing)(xing)園餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)館從江(jiang)城(cheng)飯(fan)(fan)(fan)(fan)店(dian)(dian)中(zhong)分離出來,成立獨立的(de)(de)(de)(de)(de)(de)(de)經(jing)(jing)營(ying)單位。1989年:新興(xing)(xing)(xing)園蒸(zheng)餃(jiao)(jiao)(jiao)(jiao)獲商業部(bu)"金鼎獎"稱(cheng)(cheng)(cheng)號(hao)。1997年:獲中(zhong)國(guo)烹協"中(zhong)華名(ming)(ming)小吃"稱(cheng)(cheng)(cheng)號(hao)。1999年:被(bei)省(sheng)烹協授予(yu)"百年老(lao)字(zi)號(hao)"稱(cheng)(cheng)(cheng)號(hao),吉(ji)菜(cai)名(ming)(ming)店(dian)(dian),餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)宴(yan)(yan)獲吉(ji)菜(cai)名(ming)(ming)宴(yan)(yan)稱(cheng)(cheng)(cheng)號(hao),獲國(guo)內貿易部(bu)中(zhong)國(guo)名(ming)(ming)點稱(cheng)(cheng)(cheng)號(hao)。
醬油50克(ke)(ke),豬(zhu)油25克(ke)(ke),芝麻油15克(ke)(ke),蔥(cong)花(hua)(hua)50克(ke)(ke),姜末7.5克(ke)(ke),味(wei)精(jing)(jing)1克(ke)(ke),花(hua)(hua)椒面D.5克(ke)(ke),精(jing)(jing)鹽1.5克(ke)(ke)。精(jing)(jing)粉500克(ke)(ke),豬(zhu)肉250克(ke)(ke),青菜250克(ke)(ke)。
1、將豬(zhu)肉剁成餡,加入醬油、精(jing)鹽(yan)拌勻,再放入花椒面、豬(zhu)油加入水向一個方向攪動(dong),至攪勻為(wei)止(zhi),把青菜洗凈剁碎,擠凈水分(fen),放在肉餡內加入味(wei)精(jing)、蔥花、姜(jiang)末、芝麻(ma)油拌勻成餡。
2、把精(jing)粉放在案(an)板(ban)上(shang)用開水燙(tang)熟拌成(cheng)雪花(hua)狀,揉成(cheng)面(mian)團(tuan),揉勻搓成(cheng)長條(tiao),下成(cheng)50個劑子(zi),撒點干(gan)面(mian)按扁(bian),搟成(cheng)圓形薄皮。
3、左手(shou)拿皮子(zi),右手(shou)抹餡(xian),然(ran)后用手(shou)順餃(jiao)子(zi)皮邊,從右到左捏合在一(yi)起,做成月牙形(xing)的餃(jiao)子(zi)。
4、將餃子擺在展內(nei)蒸10分鐘左右即熟。