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)(zi)(zi)外(wai)型美觀，個(ge)頭均(jun)勻，皮(pi)(pi)薄發亮、筋(jin)道(dao)、鹵汁多，滋(zi)味(wei)鮮(xian)美，食時(shi)配上一(yi)(yi)(yi)碗(wan)清湯，很受(shou)顧客(ke)歡(huan)迎。現(xian)已列入(ru)(ru)吉(ji)林面(mian)點譜。新興(xing)(xing)(xing)(xing)(xing)園(yuan)的(de)(de)(de)(de)歷(li)史沿革1894年(nian)(nian)(nian)(nian):董世昌開辦(ban)一(yi)(yi)(yi)家小(xiao)飯(fan)館(guan)，叫董家飯(fan)鋪(pu)。1901年(nian)(nian)(nian)(nian):董世昌將(jiang)王(wang)(wang)(wang)兆元(yuan)、王(wang)(wang)(wang)兆吉(ji)挖(wa)到他的(de)(de)(de)(de)飯(fan)店(dian)(dian)(dian)。王(wang)(wang)(wang)家哥倆把(ba)在(zai)山東學會的(de)(de)(de)(de)圓(yuan)籠蒸餃(jiao)(jiao)(jiao)引入(ru)(ru)該店(dian)(dian)(dian)。當時(shi)的(de)(de)(de)(de)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)館(guan)是(shi)(shi)(shi)吉(ji)林非(fei)常有名的(de)(de)(de)(de)飯(fan)店(dian)(dian)(dian)之一(yi)(yi)(yi)，俗稱(cheng)王(wang)(wang)(wang)家餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)館(guan)。1920年(nian)(nian)(nian)(nian):王(wang)(wang)(wang)兆元(yuan)、王(wang)(wang)(wang)兆吉(ji)哥倆接管了(le)(le)(le)飯(fan)店(dian)(dian)(dian)，在(zai)河(he)南街西段租用(yong)三間門市，取名為"天怡(yi)興(xing)(xing)(xing)(xing)(xing)"，以(yi)經(jing)營蒸餃(jiao)(jiao)(jiao)、醬(jiang)肉(rou)為主。兩兄(xiong)弟不(bu)斷創新餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)制(zhi)作工(gong)藝(yi)，研制(zhi)了(le)(le)(le)搟皮(pi)(pi)新工(gong)藝(yi)，三下一(yi)(yi)(yi)個(ge)皮(pi)(pi)，搟的(de)(de)(de)(de)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)皮(pi)(pi)皮(pi)(pi)薄均(jun)勻不(bu)硬心，被稱(cheng)為一(yi)(yi)(yi)絕(jue)。1935年(nian)(nian)(nian)(nian):"天怡(yi)興(xing)(xing)(xing)(xing)(xing)"飯(fan)店(dian)(dian)(dian)擴建(jian)新店(dian)(dian)(dian)，由(you)(you)河(he)南街的(de)(de)(de)(de)西頭搬到了(le)(le)(le)現(xian)在(zai)的(de)(de)(de)(de)東頭道(dao)北，店(dian)(dian)(dian)址就是(shi)(shi)(shi)現(xian)在(zai)的(de)(de)(de)(de)位置(zhi)。由(you)(you)當時(shi)的(de)(de)(de)(de)著(zhu)名廚師韓(han)鈺(yu)(yu)掌勺，主要經(jing)營圓(yuan)籠蒸餃(jiao)(jiao)(jiao)，增(zeng)添了(le)(le)(le)熘炒菜，包辦(ban)酒席，店(dian)(dian)(dian)號(hao)(hao)(hao)以(yi)韓(han)鈺(yu)(yu)的(de)(de)(de)(de)鈺(yu)(yu)字為名，從此"天怡(yi)興(xing)(xing)(xing)(xing)(xing)"改(gai)(gai)為"天鈺(yu)(yu)興(xing)(xing)(xing)(xing)(xing)"。1948年(nian)(nian)(nian)(nian):吉(ji)林解放，當時(shi)的(de)(de)(de)(de)商會派曲韻(yun)芝、楊長興(xing)(xing)(xing)(xing)(xing)到"天鈺(yu)(yu)興(xing)(xing)(xing)(xing)(xing)"飯(fan)店(dian)(dian)(dian)工(gong)作，推曲韻(yun)芝為經(jing)理(其丈夫是(shi)(shi)(shi)王(wang)(wang)(wang)氏兄(xiong)弟的(de)(de)(de)(de)伙計)，特聘老掌柜王(wang)(wang)(wang)兆元(yuan)參與企業的(de)(de)(de)(de)質量管理。1950年(nian)(nian)(nian)(nian):在(zai)原(yuan)"天鈺(yu)(yu)興(xing)(xing)(xing)(xing)(xing)"飯(fan)店(dian)(dian)(dian)基礎上，在(zai)原(yuan)址重(zhong)新開辦(ban)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)館(guan)，取店(dian)(dian)(dian)號(hao)(hao)(hao)"新興(xing)(xing)(xing)(xing)(xing)園(yuan)"。1956年(nian)(nian)(nian)(nian):市政府批(pi)準公(gong)私合營，新興(xing)(xing)(xing)(xing)(xing)園(yuan)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)館(guan)合并到市飲食服務公(gong)司(si)江城飯(fan)店(dian)(dian)(dian)。在(zai)此期間，店(dian)(dian)(dian)名曾一(yi)(yi)(yi)度改(gai)(gai)為河(he)南街餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)館(guan)(經(jing)營位置(zhi)未變)。1962年(nian)(nian)(nian)(nian):市飲食服務公(gong)司(si)為了(le)(le)(le)保持王(wang)(wang)(wang)家餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)館(guan)這一(yi)(yi)(yi)傳統品種，將(jiang)新興(xing)(xing)(xing)(xing)(xing)園(yuan)餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)館(guan)從江城飯(fan)店(dian)(dian)(dian)中(zhong)(zhong)分離出來，成(cheng)立(li)(li)獨立(li)(li)的(de)(de)(de)(de)經(jing)營單位。1989年(nian)(nian)(nian)(nian):新興(xing)(xing)(xing)(xing)(xing)園(yuan)蒸餃(jiao)(jiao)(jiao)獲商業部(bu)"金鼎獎"稱(cheng)號(hao)(hao)(hao)。1997年(nian)(nian)(nian)(nian):獲中(zhong)(zhong)國(guo)烹協"中(zhong)(zhong)華名小(xiao)吃"稱(cheng)號(hao)(hao)(hao)。1999年(nian)(nian)(nian)(nian):被省烹協授予(yu)"百年(nian)(nian)(nian)(nian)老字號(hao)(hao)(hao)"稱(cheng)號(hao)(hao)(hao)，吉(ji)菜名店(dian)(dian)(dian)，餃(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)(zi)宴獲吉(ji)菜名宴稱(cheng)號(hao)(hao)(hao)，獲國(guo)內貿(mao)易部(bu)中(zhong)(zhong)國(guo)名點稱(cheng)號(hao)(hao)(hao)。
醬油(you)50克(ke)(ke)(ke)(ke)，豬(zhu)油(you)25克(ke)(ke)(ke)(ke)，芝麻油(you)15克(ke)(ke)(ke)(ke)，蔥花(hua)50克(ke)(ke)(ke)(ke)，姜末7.5克(ke)(ke)(ke)(ke)，味精(jing)1克(ke)(ke)(ke)(ke)，花(hua)椒面D.5克(ke)(ke)(ke)(ke)，精(jing)鹽1.5克(ke)(ke)(ke)(ke)。精(jing)粉500克(ke)(ke)(ke)(ke)，豬(zhu)肉250克(ke)(ke)(ke)(ke)，青菜(cai)250克(ke)(ke)(ke)(ke)。
1、將豬肉(rou)剁成餡(xian)，加入(ru)醬(jiang)油、精(jing)鹽拌(ban)勻，再放(fang)入(ru)花椒面、豬油加入(ru)水向一個方向攪動，至(zhi)攪勻為止，把(ba)青(qing)菜(cai)洗凈剁碎，擠凈水分，放(fang)在(zai)肉(rou)餡(xian)內加入(ru)味精(jing)、蔥花、姜(jiang)末、芝麻(ma)油拌(ban)勻成餡(xian)。
2、把精粉放在(zai)案(an)板(ban)上用開水燙熟拌成(cheng)雪花狀，揉(rou)成(cheng)面團，揉(rou)勻搓成(cheng)長條，下成(cheng)50個劑子，撒點干面按扁，搟(xian)成(cheng)圓形薄皮。
3、左手拿皮子，右手抹(mo)餡，然(ran)后用手順餃子皮邊，從右到左捏合在一起，做成月牙形的餃子。
4、將餃子擺(bai)在(zai)展(zhan)內蒸10分鐘(zhong)左右即熟。
歲月靜好 
