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)子(zi)(zi)(zi)外型美(mei)觀(guan)，個(ge)頭(tou)均勻，皮(pi)(pi)(pi)(pi)薄發亮、筋道、鹵汁多，滋味(wei)鮮美(mei)，食時(shi)配上一碗(wan)清(qing)湯，很受(shou)顧客歡(huan)迎。現(xian)已列入吉(ji)林面點(dian)譜(pu)。新(xin)(xin)(xin)興(xing)(xing)(xing)(xing)園(yuan)(yuan)的歷史沿革1894年(nian):董世昌開(kai)辦(ban)(ban)一家(jia)小飯(fan)館(guan)(guan)(guan)(guan)，叫(jiao)董家(jia)飯(fan)鋪。1901年(nian):董世昌將王(wang)(wang)兆元、王(wang)(wang)兆吉(ji)挖到(dao)他的飯(fan)店(dian)(dian)(dian)(dian)(dian)(dian)。王(wang)(wang)家(jia)哥倆把(ba)在(zai)山東(dong)學會的圓籠蒸(zheng)餃(jiao)(jiao)(jiao)引(yin)入該(gai)店(dian)(dian)(dian)(dian)(dian)(dian)。當(dang)(dang)(dang)時(shi)的餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館(guan)(guan)(guan)(guan)是吉(ji)林非(fei)常有名(ming)的飯(fan)店(dian)(dian)(dian)(dian)(dian)(dian)之一，俗稱王(wang)(wang)家(jia)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館(guan)(guan)(guan)(guan)。1920年(nian):王(wang)(wang)兆元、王(wang)(wang)兆吉(ji)哥倆接管了(le)(le)飯(fan)店(dian)(dian)(dian)(dian)(dian)(dian)，在(zai)河南街西段租用三間門市，取(qu)名(ming)為(wei)"天(tian)(tian)怡(yi)興(xing)(xing)(xing)(xing)"，以經營蒸(zheng)餃(jiao)(jiao)(jiao)、醬肉為(wei)主。兩兄(xiong)弟(di)不斷創(chuang)新(xin)(xin)(xin)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)制作工藝，研制了(le)(le)搟皮(pi)(pi)(pi)(pi)新(xin)(xin)(xin)工藝，三下一個(ge)皮(pi)(pi)(pi)(pi)，搟的餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)皮(pi)(pi)(pi)(pi)皮(pi)(pi)(pi)(pi)薄均勻不硬心，被稱為(wei)一絕。1935年(nian):"天(tian)(tian)怡(yi)興(xing)(xing)(xing)(xing)"飯(fan)店(dian)(dian)(dian)(dian)(dian)(dian)擴建新(xin)(xin)(xin)店(dian)(dian)(dian)(dian)(dian)(dian)，由河南街的西頭(tou)搬到(dao)了(le)(le)現(xian)在(zai)的東(dong)頭(tou)道北，店(dian)(dian)(dian)(dian)(dian)(dian)址就(jiu)是現(xian)在(zai)的位置。由當(dang)(dang)(dang)時(shi)的著名(ming)廚師韓(han)鈺(yu)(yu)掌勺，主要(yao)經營圓籠蒸(zheng)餃(jiao)(jiao)(jiao)，增添了(le)(le)熘(liu)炒菜(cai)，包辦(ban)(ban)酒席(xi)，店(dian)(dian)(dian)(dian)(dian)(dian)號(hao)(hao)(hao)(hao)以韓(han)鈺(yu)(yu)的鈺(yu)(yu)字為(wei)名(ming)，從此"天(tian)(tian)怡(yi)興(xing)(xing)(xing)(xing)"改為(wei)"天(tian)(tian)鈺(yu)(yu)興(xing)(xing)(xing)(xing)"。1948年(nian):吉(ji)林解放(fang)，當(dang)(dang)(dang)時(shi)的商(shang)會派曲韻芝、楊長興(xing)(xing)(xing)(xing)到(dao)"天(tian)(tian)鈺(yu)(yu)興(xing)(xing)(xing)(xing)"飯(fan)店(dian)(dian)(dian)(dian)(dian)(dian)工作，推曲韻芝為(wei)經理(其丈(zhang)夫是王(wang)(wang)氏(shi)兄(xiong)弟(di)的伙計)，特(te)聘老掌柜(ju)王(wang)(wang)兆元參與企業的質量(liang)管理。1950年(nian):在(zai)原(yuan)"天(tian)(tian)鈺(yu)(yu)興(xing)(xing)(xing)(xing)"飯(fan)店(dian)(dian)(dian)(dian)(dian)(dian)基(ji)礎(chu)上，在(zai)原(yuan)址重新(xin)(xin)(xin)開(kai)辦(ban)(ban)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館(guan)(guan)(guan)(guan)，取(qu)店(dian)(dian)(dian)(dian)(dian)(dian)號(hao)(hao)(hao)(hao)"新(xin)(xin)(xin)興(xing)(xing)(xing)(xing)園(yuan)(yuan)"。1956年(nian):市政府批(pi)準公(gong)私(si)合營，新(xin)(xin)(xin)興(xing)(xing)(xing)(xing)園(yuan)(yuan)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館(guan)(guan)(guan)(guan)合并到(dao)市飲食服(fu)務公(gong)司(si)江城(cheng)飯(fan)店(dian)(dian)(dian)(dian)(dian)(dian)。在(zai)此期間，店(dian)(dian)(dian)(dian)(dian)(dian)名(ming)曾一度改為(wei)河南街餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館(guan)(guan)(guan)(guan)(經營位置未變)。1962年(nian):市飲食服(fu)務公(gong)司(si)為(wei)了(le)(le)保持王(wang)(wang)家(jia)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館(guan)(guan)(guan)(guan)這一傳統品種，將新(xin)(xin)(xin)興(xing)(xing)(xing)(xing)園(yuan)(yuan)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館(guan)(guan)(guan)(guan)從江城(cheng)飯(fan)店(dian)(dian)(dian)(dian)(dian)(dian)中分離出(chu)來，成(cheng)立(li)獨(du)立(li)的經營單位。1989年(nian):新(xin)(xin)(xin)興(xing)(xing)(xing)(xing)園(yuan)(yuan)蒸(zheng)餃(jiao)(jiao)(jiao)獲(huo)商(shang)業部(bu)"金鼎獎"稱號(hao)(hao)(hao)(hao)。1997年(nian):獲(huo)中國烹協"中華名(ming)小吃"稱號(hao)(hao)(hao)(hao)。1999年(nian):被省(sheng)烹協授(shou)予(yu)"百(bai)年(nian)老字號(hao)(hao)(hao)(hao)"稱號(hao)(hao)(hao)(hao)，吉(ji)菜(cai)名(ming)店(dian)(dian)(dian)(dian)(dian)(dian)，餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)宴(yan)獲(huo)吉(ji)菜(cai)名(ming)宴(yan)稱號(hao)(hao)(hao)(hao)，獲(huo)國內貿易部(bu)中國名(ming)點(dian)稱號(hao)(hao)(hao)(hao)。
醬油50克(ke)(ke)(ke)，豬油25克(ke)(ke)(ke)，芝(zhi)麻(ma)油15克(ke)(ke)(ke)，蔥花50克(ke)(ke)(ke)，姜(jiang)末7.5克(ke)(ke)(ke)，味精(jing)(jing)1克(ke)(ke)(ke)，花椒面(mian)D.5克(ke)(ke)(ke)，精(jing)(jing)鹽(yan)1.5克(ke)(ke)(ke)。精(jing)(jing)粉500克(ke)(ke)(ke)，豬肉250克(ke)(ke)(ke)，青菜250克(ke)(ke)(ke)。
1、將(jiang)豬(zhu)肉(rou)剁成(cheng)餡，加(jia)入(ru)醬(jiang)油(you)、精鹽(yan)拌勻(yun)，再放入(ru)花椒面、豬(zhu)油(you)加(jia)入(ru)水(shui)向一個方(fang)向攪動，至攪勻(yun)為止，把青(qing)菜洗凈剁碎，擠凈水(shui)分，放在肉(rou)餡內(nei)加(jia)入(ru)味精、蔥花、姜末、芝麻油(you)拌勻(yun)成(cheng)餡。
2、把精粉放在案板上用(yong)開水(shui)燙熟拌成(cheng)雪花狀，揉(rou)成(cheng)面團，揉(rou)勻(yun)搓(cuo)成(cheng)長條，下成(cheng)50個劑子，撒點干面按扁，搟成(cheng)圓形(xing)薄皮。
3、左手(shou)拿皮(pi)子，右手(shou)抹餡，然后用手(shou)順(shun)餃(jiao)子皮(pi)邊(bian)，從(cong)右到左捏(nie)合(he)在一起，做成月牙形的餃(jiao)子。
4、將(jiang)餃子擺在展內蒸10分(fen)鐘左(zuo)右即熟。
歲月靜好 
