Ding, the founder of Dingjia baozi, worked as an apprentice in a restaurant in Zhabei, Shanghai around 1890, engaged in the pasta industry, and then returned to his hometown to make baozi, which has been spread to-. In terms of "skin, stuffing and soup", the skin blank is made of first-class high-quality flour, which is made into a crystal clear shell by artificial synthesis and exclusive formula. Filling ingredients, selected pork hind leg lean meat, chicken, fresh shrimp and so on. After artificial treatment, they are mixed together to form glutinous rice balls. It is very important that the soup stock is cooked more fastidiously and with more characteristics. The soup stock with rich fragrance and unique flavor is made of superior bone marrow and more than ten kinds of superior seasonings for ten days and a half months. Raw jiaozi is round and full, beautiful and exquisite, and cooked jiaozi is crystal clear. Most gourmets regard it as fresh, fragrant and smooth, with thin skin and thick soup, beautiful appearance, mellow soup, oily but not greasy, and endless aftertaste when chewing.
Dingjia baozi stuffed with juicy pork has a long history, excellent production and unique flavor, and has extremely important historical, cultural and economic values. Because it belongs to cooked food products, it is easy to break and package, so it is difficult to improve the development speed.