Laocaiji (erqiguangchang)

Lao Cai Ji, this shop sells wontons, buns, steamed dumplings and the like the most. I've had siu mai here before and it tasted really good, but it seemed to be a limited edition and was taken off the shelves after I ate it two or three times... Other steamed dumplings are also good, with rich sauces inside.

Came to check in at this century-old restaurant. It opened at 10 o'clock and there were already some people. Many of them were grandpas who came to eat alone. The dumplings were really shocking when they were served. They were too big. I took a bite and found that the meat was really good, tender and delicious. Paired with a bowl of rock sugar red bean soup, it was really a perfect match. Remember to eat it with vinegar, because vinegar is the soul of steamed dumplings. Otherwise, it will definitely taste dry and choking.

2021.5.6/9 Zhengzhou RV Show, we came here from Xingtai to join in the fun. When we come to a place, the first thing we do is to search for local delicacies. My husband and I are authentic foodies. We navigated directly to Lao Cai Ji. It was already past 8 o'clock in the evening when we arrived at the store. Steamed dumplings, wontons, and meat fillings are fresh and fragrant. Delicious and not expensive. Thumbs up

1. Lao Cai Ji is located at No. 4, Building 2, Dehua Street, Erqi District, Zhengzhou City. In Zhengzhou, there is currently only one store, no branch, and no franchised chain stores. 2. Lao Cai Ji steamed dumplings, Heji stewed noodles and Geji stewed cakes in Zhengzhou are collectively known as the "Old Three Ji" in Zhengzhou, and are known as the food symbols of Zhengzhou. 3. Lao Cai Ji steamed dumplings are a famous traditional snack in Zhengzhou, belonging to the Henan cuisine. It has the characteristics of thin and slightly yellow skin, bright color, full and transparent stuffing, beautiful shape, and oily soup. The founder is Mr. Cai Shijun from Changtan County, Henan Province. After Cai Shijun passed away, his son Cai Yongquan inherited his father's business and moved to Dehua Street in 1949 to continue the business. He not only fully mastered the ancestral skills, but also insisted on quality first and small profits but quick turnover. Therefore, Cai Ji steamed dumplings and wontons have become famous flavor varieties in Zhengzhou, and have been selling well for nearly a hundred years. 4. Lao Cai Ji is the only one of the three Lao San Ji restaurants that serves breakfast, but there are no steamed dumplings before 10 a.m. However, you can taste other snacks and desserts from Lao Cai Ji. 5. For more information about the food at Lao Cai Ji in Zhengzhou, please click on my Ctrip travel notes "How outsiders judge whether a restaurant is trustworthy, two things to look at: first, whether there are locals inside, and second, whether there are elderly people eating there - Lao San Ji Tasting Notes in Zhengzhou", the link address is: http://you.ctrip.com/travels/zhengzhou157/3406573.html

Yesterday, we asked for the Golden Tripod, today we are the champion of China Zhengzhou elders often mention the "Old Three Ji", namely "Old Cai Ji", "Ge Ji Stewed Cake Restaurant" and "He Ji Stewed Noodles". Old Cai Ji is famous for its steamed dumplings, so the production of steamed dumplings is also quite particular. Old Cai Ji was originally "Kyoto Cai Ji Wonton Restaurant". Cai Shijun, who was once a kitchen helper in the palace, made a living by setting up a stall selling steamed dumplings and wontons after being stranded on the streets during the Xinhai Revolution. In 1919, he resumed his old business on West Second Street and moved here in 1949. Cai Ji's steamed dumplings and wontons are famous and enduring snacks in Zhengzhou. In 1989, it won the championship of the Ministry of Commerce's Stuffed Food Competition and was recognized as a "Famous Chinese Snack" by the China Cuisine Association in 1997. Add water while beating the meat filling to make it firm; the seasonings are essential in proportion; the hot dough and dead dough are mixed, and kneaded repeatedly to make the dough tough, then rolled into thin skins, filled with stuffing, and lifted into willow-leaf folds to make the steamed dumplings in a crescent shape.

Caiji steamed dumplings are very particular in making. After the meat filling is chopped, water should be added while beating to make the meat filling firm. Various seasonings should also be in a certain proportion and none of them can be missing. The steamed dumpling skin is made of half-dead and half-scalded flour. After repeated kneading, the dough is made tough and then rolled into a thin skin. The filling is filled and folded into willow leaves to make the steamed dumplings crescent-shaped. Therefore, Caiji steamed dumplings have the characteristics of thin and slightly yellow skin, bright color, full and transparent filling, beautiful shape, and rich soup. Due to decades of adherence to traditional operating procedures, the public praises its quality as "the fragrance lingers in the mouth a hundred steps away".