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)子(zi)(zi)外型美觀,個頭均(jun)勻,皮(pi)薄發亮、筋道、鹵(lu)汁多,滋(zi)味(wei)鮮美,食時配上一(yi)(yi)碗清湯,很(hen)受顧(gu)客歡(huan)迎。現(xian)已列入(ru)吉林面點譜。新(xin)(xin)興(xing)園的(de)(de)(de)歷史沿革(ge)1894年(nian)(nian):董世(shi)昌開辦一(yi)(yi)家小飯(fan)館(guan)(guan),叫董家飯(fan)鋪。1901年(nian)(nian):董世(shi)昌將(jiang)王(wang)兆(zhao)元、王(wang)兆(zhao)吉挖(wa)到他的(de)(de)(de)飯(fan)店(dian)(dian)(dian)(dian)。王(wang)家哥(ge)倆把在(zai)(zai)山(shan)東學會的(de)(de)(de)圓(yuan)籠(long)蒸餃(jiao)引入(ru)該店(dian)(dian)(dian)(dian)。當(dang)時的(de)(de)(de)餃(jiao)子(zi)(zi)館(guan)(guan)是吉林非常有名(ming)(ming)的(de)(de)(de)飯(fan)店(dian)(dian)(dian)(dian)之一(yi)(yi),俗稱(cheng)(cheng)王(wang)家餃(jiao)子(zi)(zi)館(guan)(guan)。1920年(nian)(nian):王(wang)兆(zhao)元、王(wang)兆(zhao)吉哥(ge)倆接管了(le)飯(fan)店(dian)(dian)(dian)(dian),在(zai)(zai)河(he)(he)南街西段租(zu)用(yong)三間(jian)門市(shi),取名(ming)(ming)為(wei)"天怡(yi)興(xing)",以經營(ying)蒸餃(jiao)、醬(jiang)肉為(wei)主(zhu)。兩兄(xiong)弟不斷創(chuang)新(xin)(xin)餃(jiao)子(zi)(zi)制作工藝,研制了(le)搟皮(pi)新(xin)(xin)工藝,三下(xia)一(yi)(yi)個皮(pi),搟的(de)(de)(de)餃(jiao)子(zi)(zi)皮(pi)皮(pi)薄均(jun)勻不硬心,被稱(cheng)(cheng)為(wei)一(yi)(yi)絕。1935年(nian)(nian):"天怡(yi)興(xing)"飯(fan)店(dian)(dian)(dian)(dian)擴建新(xin)(xin)店(dian)(dian)(dian)(dian),由河(he)(he)南街的(de)(de)(de)西頭搬到了(le)現(xian)在(zai)(zai)的(de)(de)(de)東頭道北,店(dian)(dian)(dian)(dian)址就(jiu)是現(xian)在(zai)(zai)的(de)(de)(de)位(wei)置。由當(dang)時的(de)(de)(de)著名(ming)(ming)廚師韓(han)鈺(yu)掌(zhang)勺(shao),主(zhu)要經營(ying)圓(yuan)籠(long)蒸餃(jiao),增(zeng)添了(le)熘炒(chao)菜(cai),包(bao)辦酒席,店(dian)(dian)(dian)(dian)號(hao)以韓(han)鈺(yu)的(de)(de)(de)鈺(yu)字為(wei)名(ming)(ming),從此"天怡(yi)興(xing)"改為(wei)"天鈺(yu)興(xing)"。1948年(nian)(nian):吉林解放,當(dang)時的(de)(de)(de)商(shang)會派曲(qu)韻(yun)芝(zhi)、楊(yang)長興(xing)到"天鈺(yu)興(xing)"飯(fan)店(dian)(dian)(dian)(dian)工作,推曲(qu)韻(yun)芝(zhi)為(wei)經理(li)(其丈夫是王(wang)氏兄(xiong)弟的(de)(de)(de)伙(huo)計),特聘(pin)老掌(zhang)柜(ju)王(wang)兆(zhao)元參與企業的(de)(de)(de)質量管理(li)。1950年(nian)(nian):在(zai)(zai)原(yuan)"天鈺(yu)興(xing)"飯(fan)店(dian)(dian)(dian)(dian)基礎上,在(zai)(zai)原(yuan)址重(zhong)新(xin)(xin)開辦餃(jiao)子(zi)(zi)館(guan)(guan),取店(dian)(dian)(dian)(dian)號(hao)"新(xin)(xin)興(xing)園"。1956年(nian)(nian):市(shi)政(zheng)府批準公私合營(ying),新(xin)(xin)興(xing)園餃(jiao)子(zi)(zi)館(guan)(guan)合并(bing)到市(shi)飲食服(fu)務(wu)公司(si)江(jiang)城飯(fan)店(dian)(dian)(dian)(dian)。在(zai)(zai)此期間(jian),店(dian)(dian)(dian)(dian)名(ming)(ming)曾一(yi)(yi)度改為(wei)河(he)(he)南街餃(jiao)子(zi)(zi)館(guan)(guan)(經營(ying)位(wei)置未變)。1962年(nian)(nian):市(shi)飲食服(fu)務(wu)公司(si)為(wei)了(le)保(bao)持(chi)王(wang)家餃(jiao)子(zi)(zi)館(guan)(guan)這一(yi)(yi)傳統品種,將(jiang)新(xin)(xin)興(xing)園餃(jiao)子(zi)(zi)館(guan)(guan)從江(jiang)城飯(fan)店(dian)(dian)(dian)(dian)中(zhong)分離(li)出來,成立獨立的(de)(de)(de)經營(ying)單(dan)位(wei)。1989年(nian)(nian):新(xin)(xin)興(xing)園蒸餃(jiao)獲商(shang)業部"金鼎獎"稱(cheng)(cheng)號(hao)。1997年(nian)(nian):獲中(zhong)國烹(peng)(peng)協(xie)"中(zhong)華名(ming)(ming)小吃"稱(cheng)(cheng)號(hao)。1999年(nian)(nian):被省烹(peng)(peng)協(xie)授予"百年(nian)(nian)老字號(hao)"稱(cheng)(cheng)號(hao),吉菜(cai)名(ming)(ming)店(dian)(dian)(dian)(dian),餃(jiao)子(zi)(zi)宴獲吉菜(cai)名(ming)(ming)宴稱(cheng)(cheng)號(hao),獲國內(nei)貿(mao)易(yi)部中(zhong)國名(ming)(ming)點稱(cheng)(cheng)號(hao)。
醬油50克(ke)(ke),豬油25克(ke)(ke),芝麻(ma)油15克(ke)(ke),蔥花50克(ke)(ke),姜末(mo)7.5克(ke)(ke),味精1克(ke)(ke),花椒面D.5克(ke)(ke),精鹽1.5克(ke)(ke)。精粉500克(ke)(ke),豬肉250克(ke)(ke),青菜250克(ke)(ke)。
1、將豬肉(rou)剁成餡,加入(ru)醬油、精(jing)鹽(yan)拌(ban)勻(yun),再放(fang)入(ru)花椒面、豬油加入(ru)水(shui)向(xiang)一(yi)個方向(xiang)攪動,至攪勻(yun)為止,把青(qing)菜(cai)洗凈剁碎,擠凈水(shui)分,放(fang)在肉(rou)餡內加入(ru)味(wei)精(jing)、蔥花、姜末、芝(zhi)麻油拌(ban)勻(yun)成餡。
2、把精(jing)粉放在(zai)案板(ban)上用開水燙(tang)熟拌成雪花(hua)狀,揉成面團,揉勻搓成長條,下(xia)成50個劑子,撒點干面按扁,搟成圓形薄皮。
3、左手拿皮子,右手抹餡(xian),然(ran)后用手順餃(jiao)子皮邊,從右到左捏合在(zai)一(yi)起,做成月牙(ya)形的餃(jiao)子。
4、將餃子擺在展內蒸10分鐘左右即熟。