Among the several time-honored brands in Changsha, Xiang Qun pot dumplings have attracted much attention, and this shop has a long history of up to 100 years, just like the Fire Palace and Hot Marinated Liu in the list. Earlier, it was called Juxingyuan, and during the Cultural Revolution, it was renamed Xiangqun Dumpling Shop with the meaning of "facing the masses", until it disappeared due to urban changes in the nineties of the last century, and it was 2006 when it was facing the masses again.

Pot dumplings are not Changsha's local snacks, the boss of Xiangqun Pot Dumplings' predecessor Juxingyuan is composed of Zhang Maotao from Nantong, Jiangsu, Tang Liangcheng from Changsha, Hunan, and Xu Hepei from Ningbo, Zhejiang. This snack, called pot dumplings, doesn't look like dumplings or potstickers, but rather has a shape similar to the wontons in Jiangsu and Zhejiang, it is fried until it is pale yellow, the skin is crispy at both ends, and slightly soft in the middle. The meat filling is full and tender, mixed with a fresh soup.

As for the production method, Xiang Qun pot dumplings also draw on the strengths of Jiangsu and Zhejiang xiaolongbao, which adds meat skin jelly to the meat filling to make the pot dumplings with plump soup. In terms of seasoning, it is also very generous, salt, soy sauce, hoisin sauce, oyster sauce and other more than ten kinds of seasonings are used in the meat filling.

Xiangqun Pot Dumplings now has more than a dozen stores in Changsha, and these stores are of different scales, and even the signboards are not the same. Among them, the shop on Huangxing South Road is larger and the business is more prosperous. The large pot of frying pot dumplings is placed in front of the door, and the aroma is overflowing. The service in the store is a little cold, and diners still need to do their own to receive food.