Laobian dumplings is one of the Chinese Laozi, has been recorded by the Guinness Book of the world as the longest history of dumpling restaurant, can be traced back to the Qing Dynasty Daoguang period, its founder Bian Fu was born in Renqiu, Hebei, and then went to Shenyang to make a living, opened a dumpling restaurant, after several generations of hard work, gradually started fame, the fifth generation of the frontier in the 90s to take over the Bianjia dumplings.
Most dumplings are made by cooking the raw meat filling and dumpling skin together, while the old side dumplings are first cooked with the meat filling and then simmered through with broth to allow the meat filling to fully absorb its aroma. This unique practice was contributed by Bian Lin, the third generation of the Bian family, after the founding of the People's Republic of China.
Hou Baolin, a master of cross talk, once praised the old side dumplings, and wrote down the eight characters of "Bian family dumplings, the first in the world" during the banquet.
Laobian dumplings are mainly steamed dumplings, with obvious northern taste, delicious soup and fragrant meat. The oil used for the three fresh fillings is a kind of cooking oil, which is fried with peppercorns, spices, bay leaves, green onions, ginger, shallots, coriander, celery, and then mixed with a pound of meat filling, four taels of leeks, and three taels of eggs, and finally mixed with a certain proportion of the secret old stuffing of the old side, and then put a large prawn in each dumpling, and the dumplings made taste very delicious. However, recently, the dumplings on the old side seem to be soft and weak, and the amount of meat filling is not enough to support the dumpling skin to be full, which may be a little slack, but the taste of the dumplings is still good, and there are many patterns, mackerel stuffed dumplings, pork fennel dumplings, and three fresh soup dumplings are worth tasting. The dishes are typical Northeast cuisine, including pot-wrapped meat, sauerkraut vermicelli, and Northeast Da Lapi.
The restaurant environment is clean and bright, and the table setting is relatively compact. Tea and dumpling soup are self-inflicted at the door. The number of waiters is very large, and the movements are very sharp, both the speed of serving food and the speed of cleaning up the table are very fast. Lao Bian seems to be very confident in the taste of his own food, promising that if the customer is not satisfied, he can return the dish unconditionally. There are also a series of member recharge activities, such as charging 500 to get 30, charging 1000 to get 100 free, etc.
