Lao Cai Ji Steamed Dumplings

Lao Cai Ji Steamed Dumplings

　　The founder of Lao Cai Ji Steamed Dumplings was Mr. Cai Shijun from Changtan County, Henan. In his early years, Mr. Cai worked as a kitchen helper in the imperial palace in Beijing. After the Xinhai Revolution, Cai Shijun found himself struggling on the streets of Beijing. To support his family, with the help of a friend, he opened a small restaurant just outside Qianmen in Beijing, serving steamed dumplings and wontons. The business turned out to be quite successful. A few years later, Cai Shijun moved with his family to Zhengzhou.

　　 In 1919, he reopened his business on West Second Street, continuing his trade under the name "Kyoto Lao Cai Ji Wonton Restaurant." After Mr. Cai passed away, his son Cai Yongquan took over the business. In 1949, he relocated to Dehua Street and continued operations. Not only did he fully master the family’s traditional techniques, but he also insisted on prioritizing quality and offering good value, which led to Lao Cai Ji steamed dumplings and wontons becoming famous local delicacies in Zhengzhou, remaining popular for nearly eighty years. The preparation of Lao Cai Ji steamed dumplings is particularly meticulous. After mincing the meat filling, water is added gradually while mixing to ensure the filling becomes elastic. Various seasonings are also added in precise proportions—none can be omitted. The dumpling wrappers are made from semi-glutinous and semi-boiled flour, repeatedly kneaded to create a firm and elastic dough, then rolled into thin sheets. The filling is wrapped and pleated into willow-leaf shapes, giving the dumplings their crescent form. As a result, Lao Cai Ji steamed dumplings are known for their thin, slightly yellow, glossy wrappers; juicy, translucent fillings; elegant appearance; and rich, soup-filled texture. Thanks to decades of adhering to traditional methods, the quality of the dumplings has earned praise such as “the fragrance lingers long after you’ve left.” In 1989, when the restaurant sent Zhang Yuzhi and others to participate in the Ministry of Commerce’s Filling Food Competition, they won the “Golden Tripod Award.” In 1997, the dish was recognized by the China Cuisine Association as a “China Famous Snack.”