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(wai)型美觀，個(ge)頭均勻，皮薄發亮、筋道、鹵汁多，滋味鮮美，食時配上(shang)一碗清湯，很受(shou)顧客歡迎。現(xian)已列入(ru)吉(ji)(ji)林面點譜。新(xin)(xin)(xin)興(xing)園(yuan)的(de)(de)(de)歷史(shi)沿革1894年(nian)(nian):董(dong)世昌開辦(ban)(ban)一家(jia)(jia)(jia)小飯(fan)館，叫(jiao)董(dong)家(jia)(jia)(jia)飯(fan)鋪。1901年(nian)(nian):董(dong)世昌將王(wang)(wang)兆(zhao)元(yuan)、王(wang)(wang)兆(zhao)吉(ji)(ji)挖(wa)到他的(de)(de)(de)飯(fan)店(dian)(dian)。王(wang)(wang)家(jia)(jia)(jia)哥倆把(ba)在(zai)(zai)(zai)(zai)山東(dong)學會的(de)(de)(de)圓(yuan)(yuan)籠(long)蒸(zheng)餃(jiao)(jiao)(jiao)引入(ru)該店(dian)(dian)。當時的(de)(de)(de)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館是吉(ji)(ji)林非常有名(ming)(ming)(ming)的(de)(de)(de)飯(fan)店(dian)(dian)之一，俗稱(cheng)(cheng)王(wang)(wang)家(jia)(jia)(jia)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館。1920年(nian)(nian):王(wang)(wang)兆(zhao)元(yuan)、王(wang)(wang)兆(zhao)吉(ji)(ji)哥倆接(jie)管了(le)飯(fan)店(dian)(dian)，在(zai)(zai)(zai)(zai)河南(nan)(nan)街西(xi)段租用三間門市(shi)(shi)，取名(ming)(ming)(ming)為(wei)(wei)"天(tian)(tian)怡興(xing)"，以經營蒸(zheng)餃(jiao)(jiao)(jiao)、醬(jiang)肉(rou)為(wei)(wei)主。兩兄弟(di)不斷創新(xin)(xin)(xin)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)制作工(gong)藝，研制了(le)搟(xian)皮新(xin)(xin)(xin)工(gong)藝，三下一個(ge)皮，搟(xian)的(de)(de)(de)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)皮皮薄均勻不硬心，被(bei)稱(cheng)(cheng)為(wei)(wei)一絕。1935年(nian)(nian):"天(tian)(tian)怡興(xing)"飯(fan)店(dian)(dian)擴建新(xin)(xin)(xin)店(dian)(dian)，由河南(nan)(nan)街的(de)(de)(de)西(xi)頭搬到了(le)現(xian)在(zai)(zai)(zai)(zai)的(de)(de)(de)東(dong)頭道北，店(dian)(dian)址就(jiu)是現(xian)在(zai)(zai)(zai)(zai)的(de)(de)(de)位置(zhi)。由當時的(de)(de)(de)著名(ming)(ming)(ming)廚師韓鈺(yu)(yu)掌(zhang)勺，主要經營圓(yuan)(yuan)籠(long)蒸(zheng)餃(jiao)(jiao)(jiao)，增添了(le)熘(liu)炒菜，包辦(ban)(ban)酒席(xi)，店(dian)(dian)號(hao)(hao)以韓鈺(yu)(yu)的(de)(de)(de)鈺(yu)(yu)字(zi)為(wei)(wei)名(ming)(ming)(ming)，從此(ci)"天(tian)(tian)怡興(xing)"改為(wei)(wei)"天(tian)(tian)鈺(yu)(yu)興(xing)"。1948年(nian)(nian):吉(ji)(ji)林解放，當時的(de)(de)(de)商(shang)會派曲韻(yun)芝、楊長興(xing)到"天(tian)(tian)鈺(yu)(yu)興(xing)"飯(fan)店(dian)(dian)工(gong)作，推(tui)曲韻(yun)芝為(wei)(wei)經理(其丈夫是王(wang)(wang)氏兄弟(di)的(de)(de)(de)伙計(ji))，特聘(pin)老掌(zhang)柜(ju)王(wang)(wang)兆(zhao)元(yuan)參(can)與企業的(de)(de)(de)質量管理。1950年(nian)(nian):在(zai)(zai)(zai)(zai)原(yuan)"天(tian)(tian)鈺(yu)(yu)興(xing)"飯(fan)店(dian)(dian)基礎(chu)上(shang)，在(zai)(zai)(zai)(zai)原(yuan)址重新(xin)(xin)(xin)開辦(ban)(ban)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館，取店(dian)(dian)號(hao)(hao)"新(xin)(xin)(xin)興(xing)園(yuan)"。1956年(nian)(nian):市(shi)(shi)政府批準公(gong)私合營，新(xin)(xin)(xin)興(xing)園(yuan)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館合并到市(shi)(shi)飲食服務公(gong)司江(jiang)城(cheng)飯(fan)店(dian)(dian)。在(zai)(zai)(zai)(zai)此(ci)期間，店(dian)(dian)名(ming)(ming)(ming)曾(ceng)一度改為(wei)(wei)河南(nan)(nan)街餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館(經營位置(zhi)未變(bian))。1962年(nian)(nian):市(shi)(shi)飲食服務公(gong)司為(wei)(wei)了(le)保(bao)持王(wang)(wang)家(jia)(jia)(jia)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館這一傳統品(pin)種，將新(xin)(xin)(xin)興(xing)園(yuan)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)館從江(jiang)城(cheng)飯(fan)店(dian)(dian)中(zhong)分(fen)離出(chu)來，成(cheng)立獨立的(de)(de)(de)經營單位。1989年(nian)(nian):新(xin)(xin)(xin)興(xing)園(yuan)蒸(zheng)餃(jiao)(jiao)(jiao)獲(huo)商(shang)業部(bu)(bu)"金鼎獎"稱(cheng)(cheng)號(hao)(hao)。1997年(nian)(nian):獲(huo)中(zhong)國烹協(xie)"中(zhong)華名(ming)(ming)(ming)小吃"稱(cheng)(cheng)號(hao)(hao)。1999年(nian)(nian):被(bei)省烹協(xie)授予(yu)"百年(nian)(nian)老字(zi)號(hao)(hao)"稱(cheng)(cheng)號(hao)(hao)，吉(ji)(ji)菜名(ming)(ming)(ming)店(dian)(dian)，餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)宴(yan)獲(huo)吉(ji)(ji)菜名(ming)(ming)(ming)宴(yan)稱(cheng)(cheng)號(hao)(hao)，獲(huo)國內貿易部(bu)(bu)中(zhong)國名(ming)(ming)(ming)點稱(cheng)(cheng)號(hao)(hao)。
醬(jiang)油(you)(you)50克(ke)(ke)(ke)，豬油(you)(you)25克(ke)(ke)(ke)，芝麻油(you)(you)15克(ke)(ke)(ke)，蔥花(hua)50克(ke)(ke)(ke)，姜末7.5克(ke)(ke)(ke)，味精1克(ke)(ke)(ke)，花(hua)椒(jiao)面D.5克(ke)(ke)(ke)，精鹽(yan)1.5克(ke)(ke)(ke)。精粉500克(ke)(ke)(ke)，豬肉250克(ke)(ke)(ke)，青菜250克(ke)(ke)(ke)。
1、將豬肉剁(duo)成餡(xian)，加(jia)(jia)入(ru)醬(jiang)油、精鹽拌勻，再放入(ru)花椒面、豬油加(jia)(jia)入(ru)水(shui)向一個(ge)方向攪動，至攪勻為止，把青菜洗(xi)凈剁(duo)碎(sui)，擠凈水(shui)分，放在肉餡(xian)內加(jia)(jia)入(ru)味(wei)精、蔥花、姜(jiang)末、芝麻(ma)油拌勻成餡(xian)。
2、把精粉放(fang)在案板上用開水燙(tang)熟拌成(cheng)雪花狀，揉成(cheng)面(mian)團(tuan)，揉勻搓成(cheng)長(chang)條(tiao)，下(xia)成(cheng)50個劑子，撒點干面(mian)按扁，搟成(cheng)圓形薄(bo)皮(pi)。
3、左手拿皮子(zi)，右(you)手抹餡，然后(hou)用手順餃子(zi)皮邊(bian)，從右(you)到左捏(nie)合在一起，做(zuo)成月(yue)牙形的餃子(zi)。
4、將餃子擺在展內蒸10分鐘左右即熟。
歲月靜好 
