Jiang Mao Dumplings

Jiang Mao Dumplings

　　The creator of “Jiang Mao Dumplings,” Jiang Qingfu, sold dumplings from a shoulder pole in the Xiaonanmen area of Anqing during the Guangxu era of the Qing Dynasty. These dumplings are made with minced meat from the hind legs of black mountain pigs, mixed with shrimp and preserved mustard greens as filling, and are boiled in chicken broth or bone stock. They are known for their thin wrappers, tender meat, and delicious soup. Because Jiang Qingfu had a tuft of white hair on his neck and was nicknamed “Jiang Mao” (meaning “River Fur”), the dumplings became known as “Jiang Mao Dumplings.” In the 3rd year of the Republic of China (1914), he opened the “Jiang Wanchun” Dumpling Shop, which has been run by his descendants ever since, enjoying long-lasting success (Anqing).

　　Jiang Mao Dumplings are a famous local delicacy. The dumpling filling is made from the hind leg meat of black mountain pigs from the mountains, mixed with shrimp and preserved mustard greens, and the dumplings are boiled in pure chicken broth or bone stock. They are prized for their thin wrappers, tender meat, and delicious soup, and are very popular among locals. Because the founder, Jiang Qingfu, had a tuft of white hair on his neck and was nicknamed “Jiang Mao,” the dumplings are called “Jiang Mao Dumplings.” They are now listed by the Anhui Provincial Tourism Bureau as a “local specialty snack.”