Ningbo Intangible Cultural Heritage: "Provincial" Ningbo Soup Dumpling Making Technique (Traditional Technique Haishu District)

Ningbo people have the custom of sitting together as a family on the morning of the Spring Festival. "Tank Duck Dog" was raised and opened in 1926 by Jiang Dingfa, the founder of Ningbo Tangyuan. When he was young, he had been an apprentice on a freighter abroad, and after saving enough savings, he resolutely returned to Ningbo, opened a soup dumpling shop on Kaiming Street, used his own nickname as the name of the shop, and painted a tank, a duck, and a dog on the signboard according to the harmonic tone. His soup dumplings are finely made, inexpensive and delicious, sweet in taste, the skin of the soup dumplings is thin and smooth, white as mutton fat, shiny and shiny, with the characteristics of fragrant, sweet, fresh, smooth and sticky, biting open the skin, the oil is overflowing, sticky but not sticky, fresh and delicious, amazing. People like to eat the soup dumplings he made, and the business is getting bigger and bigger, and it is famous for a time, and the business is booming. At that time, there was still such a smooth slip of the tongue, "hungry at three o'clock and four o'clock, the lard soup dumpling 'River Duck Dog', eat the copper tin is not enough, take off the clothes as a head", which fully explains the popularity of the "River Duck Dog" soup ball. In recent years, Ningbo Caidefeng Catering Management Co., Ltd. has launched more and better Ningbo's top ten traditional famous spots, new snacks and special cuisines that meet modern tastes on the basis of maintaining the traditional characteristics of the old brand. In order to make the signature lard soup dumplings of "Tank Duck Dog" develop and be recognized by more young people, the new store of Tank Duck Dog has slightly improved the taste of lard soup dumplings, ensuring the original flavor while making less greasy lard soup dumplings.

Source: Resource Development Branch