shrimp ravioli

Shrimp dumplings are a unique snack in Guangzhou, Guangdong Province, belonging to the Cantonese cuisine. This dish was first created in the early 20th century in a family style small tea house in Wufeng Township, Wucun Village, Guangzhou City, with a history of 100 years; Traditional shrimp dumplings are half moon shaped with a spider belly and twelve folds, filled with shrimp, meat, and bamboo shoots. The taste is delicious, smooth, and delicious.

Development of Shrimp Dumplings: Black Truffle Shrimp Dumplings, Typhoon Shelter Shrimp Dumplings, Gongfu Soup Shrimp Dumplings, Crystal Shrimp Dumplings, Mother and Child Shrimp Dumplings, etc.

Xiajiao was founded in the early 20th century in a small family style tea house in Wufeng Township, Wucun, Guangzhou, with a history of 100 years. Traditional shrimp dumplings are half moon shaped with a spider belly and twelve folds, filled with shrimp, meat, and bamboo shoots. The taste is delicious, smooth, and delicious.

Wufeng Township in Wucun is rich in fish and shrimp, and tea house masters add pork and bamboo shoots to make meat fillings. At that time, the outer skin of shrimp dumplings was made of sticky (large) Rice noodles, with thick leather, but because of the delicious fresh shrimp, it soon spread. The tea houses in the city have introduced shrimp dumplings, which have been improved to include one or two shrimp as the main filling in a layer of Chengmian skin. The portion size is usually limited to one bite.

Legend has it that Wucun was very prosperous at that time, with a secluded and beautiful place. On both sides of the river, there were often fishing boats selling fish and shrimp. The owner of this restaurant, in order to attract customers, went out of his way by purchasing locally produced fresh shrimp and adding pork, bamboo shoots, and other fillings to make shrimp dumplings. At that time, the shrimp dumplings were thick and not bright, but because of their novelty and delicious taste, they won the favor of diners, and soon became famous in Guangzhou. Major restaurants scrambled to manufacture and sell them. After the reform of the Dim sum chef, they changed the raw material from flour to "Chengfen", which had a great effect and attracted more guests.