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)子(zi)(zi)外型美(mei)觀，個頭均(jun)勻，皮薄(bo)發亮、筋道、鹵汁多(duo)，滋(zi)味鮮美(mei)，食時(shi)配上(shang)一碗清湯，很受顧客歡迎。現(xian)(xian)已列入(ru)吉(ji)(ji)(ji)(ji)林面點(dian)(dian)譜。新(xin)(xin)興(xing)(xing)(xing)(xing)(xing)(xing)園(yuan)(yuan)的(de)歷史(shi)沿革1894年(nian)(nian):董世昌開(kai)(kai)辦一家(jia)(jia)小(xiao)飯(fan)(fan)(fan)(fan)館(guan)(guan)(guan)，叫董家(jia)(jia)飯(fan)(fan)(fan)(fan)鋪。1901年(nian)(nian):董世昌將王(wang)兆(zhao)元、王(wang)兆(zhao)吉(ji)(ji)(ji)(ji)挖(wa)到他的(de)飯(fan)(fan)(fan)(fan)店(dian)(dian)(dian)。王(wang)家(jia)(jia)哥倆把在(zai)山(shan)東(dong)學會(hui)的(de)圓籠蒸(zheng)餃(jiao)引入(ru)該店(dian)(dian)(dian)。當(dang)時(shi)的(de)餃(jiao)子(zi)(zi)館(guan)(guan)(guan)是吉(ji)(ji)(ji)(ji)林非常有名(ming)(ming)的(de)飯(fan)(fan)(fan)(fan)店(dian)(dian)(dian)之一，俗(su)稱(cheng)王(wang)家(jia)(jia)餃(jiao)子(zi)(zi)館(guan)(guan)(guan)。1920年(nian)(nian):王(wang)兆(zhao)元、王(wang)兆(zhao)吉(ji)(ji)(ji)(ji)哥倆接管了飯(fan)(fan)(fan)(fan)店(dian)(dian)(dian)，在(zai)河(he)南街西段租用三間(jian)門市(shi)，取名(ming)(ming)為(wei)(wei)"天(tian)(tian)怡興(xing)(xing)(xing)(xing)(xing)(xing)"，以經(jing)(jing)營蒸(zheng)餃(jiao)、醬肉為(wei)(wei)主(zhu)。兩兄(xiong)弟(di)不(bu)斷創(chuang)新(xin)(xin)餃(jiao)子(zi)(zi)制作(zuo)工(gong)(gong)藝(yi)，研制了搟皮新(xin)(xin)工(gong)(gong)藝(yi)，三下一個皮，搟的(de)餃(jiao)子(zi)(zi)皮皮薄(bo)均(jun)勻不(bu)硬心，被稱(cheng)為(wei)(wei)一絕。1935年(nian)(nian):"天(tian)(tian)怡興(xing)(xing)(xing)(xing)(xing)(xing)"飯(fan)(fan)(fan)(fan)店(dian)(dian)(dian)擴建新(xin)(xin)店(dian)(dian)(dian)，由(you)河(he)南街的(de)西頭搬到了現(xian)(xian)在(zai)的(de)東(dong)頭道北，店(dian)(dian)(dian)址就是現(xian)(xian)在(zai)的(de)位(wei)置。由(you)當(dang)時(shi)的(de)著名(ming)(ming)廚(chu)師韓鈺(yu)掌(zhang)勺，主(zhu)要經(jing)(jing)營圓籠蒸(zheng)餃(jiao)，增添了熘炒菜(cai)，包辦酒席(xi)，店(dian)(dian)(dian)號(hao)(hao)以韓鈺(yu)的(de)鈺(yu)字為(wei)(wei)名(ming)(ming)，從(cong)此"天(tian)(tian)怡興(xing)(xing)(xing)(xing)(xing)(xing)"改為(wei)(wei)"天(tian)(tian)鈺(yu)興(xing)(xing)(xing)(xing)(xing)(xing)"。1948年(nian)(nian):吉(ji)(ji)(ji)(ji)林解放，當(dang)時(shi)的(de)商會(hui)派(pai)曲韻芝、楊長(chang)興(xing)(xing)(xing)(xing)(xing)(xing)到"天(tian)(tian)鈺(yu)興(xing)(xing)(xing)(xing)(xing)(xing)"飯(fan)(fan)(fan)(fan)店(dian)(dian)(dian)工(gong)(gong)作(zuo)，推(tui)曲韻芝為(wei)(wei)經(jing)(jing)理(li)(其(qi)丈夫是王(wang)氏(shi)兄(xiong)弟(di)的(de)伙(huo)計)，特聘老(lao)掌(zhang)柜(ju)王(wang)兆(zhao)元參(can)與(yu)企業(ye)的(de)質量管理(li)。1950年(nian)(nian):在(zai)原(yuan)"天(tian)(tian)鈺(yu)興(xing)(xing)(xing)(xing)(xing)(xing)"飯(fan)(fan)(fan)(fan)店(dian)(dian)(dian)基礎(chu)上(shang)，在(zai)原(yuan)址重新(xin)(xin)開(kai)(kai)辦餃(jiao)子(zi)(zi)館(guan)(guan)(guan)，取店(dian)(dian)(dian)號(hao)(hao)"新(xin)(xin)興(xing)(xing)(xing)(xing)(xing)(xing)園(yuan)(yuan)"。1956年(nian)(nian):市(shi)政府批準公私合營，新(xin)(xin)興(xing)(xing)(xing)(xing)(xing)(xing)園(yuan)(yuan)餃(jiao)子(zi)(zi)館(guan)(guan)(guan)合并到市(shi)飲(yin)食服(fu)務(wu)公司(si)江城(cheng)飯(fan)(fan)(fan)(fan)店(dian)(dian)(dian)。在(zai)此期間(jian)，店(dian)(dian)(dian)名(ming)(ming)曾一度改為(wei)(wei)河(he)南街餃(jiao)子(zi)(zi)館(guan)(guan)(guan)(經(jing)(jing)營位(wei)置未變)。1962年(nian)(nian):市(shi)飲(yin)食服(fu)務(wu)公司(si)為(wei)(wei)了保(bao)持王(wang)家(jia)(jia)餃(jiao)子(zi)(zi)館(guan)(guan)(guan)這一傳統品種，將新(xin)(xin)興(xing)(xing)(xing)(xing)(xing)(xing)園(yuan)(yuan)餃(jiao)子(zi)(zi)館(guan)(guan)(guan)從(cong)江城(cheng)飯(fan)(fan)(fan)(fan)店(dian)(dian)(dian)中分離出來，成立(li)獨立(li)的(de)經(jing)(jing)營單位(wei)。1989年(nian)(nian):新(xin)(xin)興(xing)(xing)(xing)(xing)(xing)(xing)園(yuan)(yuan)蒸(zheng)餃(jiao)獲商業(ye)部"金鼎(ding)獎"稱(cheng)號(hao)(hao)。1997年(nian)(nian):獲中國(guo)烹協"中華名(ming)(ming)小(xiao)吃(chi)"稱(cheng)號(hao)(hao)。1999年(nian)(nian):被省烹協授予"百年(nian)(nian)老(lao)字號(hao)(hao)"稱(cheng)號(hao)(hao)，吉(ji)(ji)(ji)(ji)菜(cai)名(ming)(ming)店(dian)(dian)(dian)，餃(jiao)子(zi)(zi)宴(yan)獲吉(ji)(ji)(ji)(ji)菜(cai)名(ming)(ming)宴(yan)稱(cheng)號(hao)(hao)，獲國(guo)內(nei)貿(mao)易部中國(guo)名(ming)(ming)點(dian)(dian)稱(cheng)號(hao)(hao)。
醬油(you)(you)(you)50克(ke)(ke)，豬油(you)(you)(you)25克(ke)(ke)，芝麻油(you)(you)(you)15克(ke)(ke)，蔥花50克(ke)(ke)，姜末7.5克(ke)(ke)，味精(jing)1克(ke)(ke)，花椒面D.5克(ke)(ke)，精(jing)鹽1.5克(ke)(ke)。精(jing)粉500克(ke)(ke)，豬肉250克(ke)(ke)，青菜250克(ke)(ke)。
1、將(jiang)豬(zhu)肉(rou)剁(duo)成(cheng)餡(xian)，加(jia)入(ru)醬油、精鹽(yan)拌勻(yun)，再(zai)放(fang)入(ru)花椒面、豬(zhu)油加(jia)入(ru)水向一個(ge)方(fang)向攪動，至(zhi)攪勻(yun)為(wei)止(zhi)，把(ba)青菜洗凈剁(duo)碎，擠(ji)凈水分，放(fang)在肉(rou)餡(xian)內加(jia)入(ru)味精、蔥花、姜末、芝麻油拌勻(yun)成(cheng)餡(xian)。
2、把(ba)精(jing)粉放(fang)在案板上用開(kai)水燙熟拌成(cheng)雪花狀(zhuang)，揉成(cheng)面團，揉勻搓成(cheng)長條(tiao)，下(xia)成(cheng)50個劑(ji)子，撒點干面按扁，搟成(cheng)圓(yuan)形薄皮。
3、左手(shou)拿皮(pi)子(zi)，右手(shou)抹餡(xian)，然后用手(shou)順餃子(zi)皮(pi)邊，從右到左捏(nie)合(he)在一起，做成(cheng)月牙(ya)形的餃子(zi)。
4、將餃子(zi)擺在展內蒸10分鐘左(zuo)右即熟。
歲月靜好 
