Eating Kaifeng dumplings is an important process. Tangyuan is very thin, as white as Jingdezhen ceramics, with a sense of transparency. There are 32 creases on the steamed stuffed bun, which are extremely uniform. Looking at it on a white porcelain plate, glutinous rice balls look like white chrysanthemums, which are held up and hung up like lanterns. This process of aesthetic appreciation is indispensable. Eat, there is meat in it and fresh soup under it. Kaifeng people have such a jingle when they eat dumplings: "Open the window first, then drink soup, and then it smells good." This is also a science.

It is said that it originated from plum blossom buns in caves in Beijing in the Northern Song Dynasty. Since then, soup packets have been handed down in Kaifeng. Later, the famous chef Huang Jishan founded the "No.1 Heart Restaurant", which specializes in making soup packets. He innovated the making method of glutinous rice balls, which did not use half-baked dough, thin skin and lean meat to mix pigskin jelly cakes and added glutinous rice, cooking wine, seed oil, sweet noodle sauce and sesame oil. To make stuffing, he changed to use dead flour as the skin and white sugar and monosodium glutamate as the stuffing. Through "three hardness and three softness", the dough is tough and smooth, without leaking soup or undressing. Formed the unique flavor of today's Kaifeng steamed soup packets.

Eating Kaifeng dumplings is an important process. Tangyuan is thin, as white as Jingdezhen fine porcelain, with a sense of transparency. There are 32 creases on the steamed stuffed bun, which are extremely uniform. Looking at it on a white porcelain plate, glutinous rice balls look like white chrysanthemums, which are held up and hung up like lanterns. This process of aesthetic appreciation is indispensable. Eat, there is meat in it and fresh soup under it. Kaifeng people have such a jingle when they eat dumplings: "Open the window first, then drink soup, and then the house is full of fragrance."

Steamed dumplings served, steaming, white and bright. Lift chopsticks and clip them. They are as full as small lanterns, and the soup inside is faintly visible. There is a kind of softness, which will break when the bomb is blown. Don't say you have eaten. Looking at it is a kind of beautiful enjoyment. Don't rush to eat crystal clear soup packets, or hot thick soup will splash all over you. The correct way is to gently lift the folds on the soup bag, carefully take a small bite, mix with the tangy fragrance, and slowly suck the pink soup, so that you can feel the fragrance of your lips and teeth. At this time, you can slowly taste the glutinous rice balls, and the delicious meat stuffing with the tendon foreskin will greatly increase your appetite. Kaifeng soup dumplings is not only high in nutrition, but also low in fat, so it is healthy and not fattening!