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)子(zi)(zi)外型(xing)美觀，個(ge)頭均(jun)勻(yun)，皮(pi)(pi)薄發亮(liang)、筋道(dao)、鹵汁多，滋味鮮美，食(shi)時(shi)配上(shang)一(yi)碗清湯，很受(shou)顧客歡迎。現已列入(ru)吉(ji)林(lin)面點譜。新(xin)興(xing)(xing)(xing)園的(de)(de)歷史沿革1894年:董世昌開辦一(yi)家小(xiao)(xiao)飯館，叫(jiao)董家飯鋪(pu)。1901年:董世昌將王(wang)兆元(yuan)(yuan)、王(wang)兆吉(ji)挖到(dao)他的(de)(de)飯店(dian)(dian)(dian)(dian)。王(wang)家哥(ge)倆(lia)把在(zai)山東學會的(de)(de)圓(yuan)籠蒸餃(jiao)(jiao)引入(ru)該店(dian)(dian)(dian)(dian)。當(dang)時(shi)的(de)(de)餃(jiao)(jiao)子(zi)(zi)館是(shi)吉(ji)林(lin)非常(chang)有名(ming)(ming)(ming)(ming)的(de)(de)飯店(dian)(dian)(dian)(dian)之一(yi)，俗稱(cheng)(cheng)(cheng)王(wang)家餃(jiao)(jiao)子(zi)(zi)館。1920年:王(wang)兆元(yuan)(yuan)、王(wang)兆吉(ji)哥(ge)倆(lia)接管了(le)(le)飯店(dian)(dian)(dian)(dian)，在(zai)河南街西(xi)(xi)段租用(yong)三(san)間(jian)門市(shi)(shi)(shi)，取(qu)名(ming)(ming)(ming)(ming)為(wei)"天(tian)(tian)怡(yi)興(xing)(xing)(xing)"，以(yi)經(jing)(jing)營(ying)蒸餃(jiao)(jiao)、醬肉為(wei)主。兩兄弟不(bu)斷創新(xin)餃(jiao)(jiao)子(zi)(zi)制(zhi)作工(gong)(gong)藝，研制(zhi)了(le)(le)搟皮(pi)(pi)新(xin)工(gong)(gong)藝，三(san)下一(yi)個(ge)皮(pi)(pi)，搟的(de)(de)餃(jiao)(jiao)子(zi)(zi)皮(pi)(pi)皮(pi)(pi)薄均(jun)勻(yun)不(bu)硬心，被稱(cheng)(cheng)(cheng)為(wei)一(yi)絕。1935年:"天(tian)(tian)怡(yi)興(xing)(xing)(xing)"飯店(dian)(dian)(dian)(dian)擴建新(xin)店(dian)(dian)(dian)(dian)，由河南街的(de)(de)西(xi)(xi)頭搬到(dao)了(le)(le)現在(zai)的(de)(de)東頭道(dao)北，店(dian)(dian)(dian)(dian)址就(jiu)是(shi)現在(zai)的(de)(de)位置(zhi)。由當(dang)時(shi)的(de)(de)著名(ming)(ming)(ming)(ming)廚(chu)師(shi)韓(han)鈺(yu)(yu)(yu)掌勺，主要經(jing)(jing)營(ying)圓(yuan)籠蒸餃(jiao)(jiao)，增添了(le)(le)熘炒菜(cai)，包辦酒席，店(dian)(dian)(dian)(dian)號(hao)以(yi)韓(han)鈺(yu)(yu)(yu)的(de)(de)鈺(yu)(yu)(yu)字為(wei)名(ming)(ming)(ming)(ming)，從此(ci)"天(tian)(tian)怡(yi)興(xing)(xing)(xing)"改為(wei)"天(tian)(tian)鈺(yu)(yu)(yu)興(xing)(xing)(xing)"。1948年:吉(ji)林(lin)解(jie)放，當(dang)時(shi)的(de)(de)商(shang)會派曲韻芝(zhi)、楊長興(xing)(xing)(xing)到(dao)"天(tian)(tian)鈺(yu)(yu)(yu)興(xing)(xing)(xing)"飯店(dian)(dian)(dian)(dian)工(gong)(gong)作，推(tui)曲韻芝(zhi)為(wei)經(jing)(jing)理(其丈夫是(shi)王(wang)氏(shi)兄弟的(de)(de)伙計)，特(te)聘老掌柜王(wang)兆元(yuan)(yuan)參與(yu)企業的(de)(de)質量管理。1950年:在(zai)原(yuan)"天(tian)(tian)鈺(yu)(yu)(yu)興(xing)(xing)(xing)"飯店(dian)(dian)(dian)(dian)基(ji)礎(chu)上(shang)，在(zai)原(yuan)址重新(xin)開辦餃(jiao)(jiao)子(zi)(zi)館，取(qu)店(dian)(dian)(dian)(dian)號(hao)"新(xin)興(xing)(xing)(xing)園"。1956年:市(shi)(shi)(shi)政府批(pi)準公(gong)私合(he)營(ying)，新(xin)興(xing)(xing)(xing)園餃(jiao)(jiao)子(zi)(zi)館合(he)并到(dao)市(shi)(shi)(shi)飲(yin)食(shi)服(fu)務公(gong)司(si)江城飯店(dian)(dian)(dian)(dian)。在(zai)此(ci)期間(jian)，店(dian)(dian)(dian)(dian)名(ming)(ming)(ming)(ming)曾一(yi)度(du)改為(wei)河南街餃(jiao)(jiao)子(zi)(zi)館(經(jing)(jing)營(ying)位置(zhi)未(wei)變)。1962年:市(shi)(shi)(shi)飲(yin)食(shi)服(fu)務公(gong)司(si)為(wei)了(le)(le)保持王(wang)家餃(jiao)(jiao)子(zi)(zi)館這一(yi)傳統品種(zhong)，將新(xin)興(xing)(xing)(xing)園餃(jiao)(jiao)子(zi)(zi)館從江城飯店(dian)(dian)(dian)(dian)中(zhong)(zhong)(zhong)分離(li)出來，成(cheng)立獨(du)立的(de)(de)經(jing)(jing)營(ying)單位。1989年:新(xin)興(xing)(xing)(xing)園蒸餃(jiao)(jiao)獲(huo)商(shang)業部"金鼎獎"稱(cheng)(cheng)(cheng)號(hao)。1997年:獲(huo)中(zhong)(zhong)(zhong)國(guo)(guo)烹協"中(zhong)(zhong)(zhong)華名(ming)(ming)(ming)(ming)小(xiao)(xiao)吃"稱(cheng)(cheng)(cheng)號(hao)。1999年:被省烹協授(shou)予"百(bai)年老字號(hao)"稱(cheng)(cheng)(cheng)號(hao)，吉(ji)菜(cai)名(ming)(ming)(ming)(ming)店(dian)(dian)(dian)(dian)，餃(jiao)(jiao)子(zi)(zi)宴獲(huo)吉(ji)菜(cai)名(ming)(ming)(ming)(ming)宴稱(cheng)(cheng)(cheng)號(hao)，獲(huo)國(guo)(guo)內貿易部中(zhong)(zhong)(zhong)國(guo)(guo)名(ming)(ming)(ming)(ming)點稱(cheng)(cheng)(cheng)號(hao)。
醬油50克，豬(zhu)油25克，芝(zhi)麻油15克，蔥花50克，姜末(mo)7.5克，味精(jing)1克，花椒面D.5克，精(jing)鹽1.5克。精(jing)粉500克，豬(zhu)肉250克，青菜(cai)250克。
1、將豬肉(rou)剁成餡(xian)，加(jia)入(ru)醬油(you)、精鹽拌(ban)(ban)勻(yun)，再放入(ru)花椒(jiao)面(mian)、豬油(you)加(jia)入(ru)水向一個方向攪動，至攪勻(yun)為止，把青菜洗凈剁碎，擠凈水分，放在肉(rou)餡(xian)內加(jia)入(ru)味精、蔥花、姜(jiang)末、芝麻(ma)油(you)拌(ban)(ban)勻(yun)成餡(xian)。
2、把精粉放在(zai)案板上用開水(shui)燙熟拌(ban)成雪花狀，揉成面團，揉勻搓成長條(tiao)，下成50個劑子(zi)，撒點干面按扁，搟成圓形(xing)薄(bo)皮。
3、左(zuo)手拿皮子，右手抹餡，然后用手順餃子皮邊，從右到左(zuo)捏(nie)合(he)在一起，做成月牙形的餃子。
4、將餃子擺在展內蒸10分鐘左右(you)即(ji)熟(shu)。
歲月靜好 
