Cai Ji steamed dumplings are the traditional specialty snacks of Henan Province, and the founder of Cai Ji steamed dumplings is Mr. Cai Shijun of Changyuan County, Henan. Mr. Cai helped cook in the Beijing Imperial Palace in his early years, and after the Xinhai Revolution, Cai Shijun came to Zhengzhou with his family.
In 1919, he opened a shop in West Second Street and resumed his old business, and was named "Kyoto Old Cai Kee Wonton Museum". After the death of Cai Shijun, his son Cai Yongquan inherited his father's business, and in 1949 moved to Dehua Street to continue to operate, he not only fully mastered the ancestral skills, but also insisted on quality first, small profits and high sales, therefore, Cai Ji steamed dumplings, wontons have become a famous flavor variety in Zhengzhou, nearly 80 years have been selling for a long time.
Cai Ji steamed dumplings production is quite exquisite, after the meat stuffing is chopped, to add water while beating, so that the meat filling is strong, all kinds of spices should also be in a certain proportion, indispensable, steamed dumplings with half dead and half hot flour, after repeated kneading to make the dough tough, and then rolled into a thin skin, filling into willow leaf folds, so that the steamed dumplings are shaped as a crescent moon, so Cai Ji steamed dumplings have the characteristics of thin yellow skin, bright color, full and transparent filling, beautiful shape, and soup flowing oil. Due to decades of adhering to traditional operating procedures, the masses have praised its quality as "a hundred steps away from the door, and the afterscent remains in the mouth". In 1989, when the store selected Zhang Yuzhi and other comrades to participate in the Ministry of Commerce Stuffing Competition, it won the "Golden Tripod Award" laurel.