Clockwater dumplings

Since 19 years ago, the founder, Zhong Zhong Zheng, was named "Moo Zhong" and began putting up the sign "Bong Zhong Zhui" in 1931. With its fragrance, inside and outside, it's a snack. Water dumplings, which are known as “water horns”, are read by the northerners as “twirling” and are therefore “twirling”. Water dumplings are a common food for the northerners, with more vegetables than meat, but in the middle of the year they are also considered. In Sichuan, dumplings are only a snack, so the heart is made of meat, much more sophisticated, with good soup and sauce, complementary and mutually reinforcing. In the past, Chengdu used to sell a number of dumplings, known as “chard dumplings”, because of their thin, tender and delicious skin. There are many branches in Chengdu and many customers every day. Sometimes I get to eat the last time, and every time I eat, I feel satisfied. I'm home making my own bellies and pickles, which taste better. It's easy and delicious to share with you today。