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创建于清朝末年的刘长光以经营各式特色包子面条为主，至今已有百年历史。经过几代人的奋斗，刘长兴在南京、在全国已是鼎鼎大名。在古城南京更是无人不知、无人不晓、每逢节假日亲朋好友带上客人，一家老小来刘长兴坐坐，在古城南京已成为一种时尚。

刘长兴的小吃品种丰富，以制作精细、选料严谨、口味独特而著称，堪称金陵小吃的典范。刘长兴的薄皮小包在创始人刘国发的年代就采用了温水点碱无酵制皮法，制出外皮面质紧密，既有韧性又有可塑性，小包皮薄、卤汁多的特点，这项工艺一直保持至今，形成刘长兴薄皮小包“皮薄馅厚、汁多味美、肉质鲜嫩”的特点。

刘长兴的螃蟹包也具特色。螃蟹包在刘长兴的供应也有近百年的历史。螃蟹包是刘长兴一绝，在制馅和制作上有着独特的工艺，手工剔出蟹肉，分部位保管。制馅时，先用蟹黄搅匀肉馅，放入蟹肉采用层层铺洒的方式，每只蟹包的黄足并有一定数量完整的蟹肉。品尝时，佐以带着细细姜丝的香醋，那个美是无法比喻的，独特的工艺，形成蟹香浓郁，黄足味美的特点，蟹包是时令品种，每年只在重阳前后供应。

刘长兴的香菇蒸饺是90年代的创新品种，泡发去蒂后的香菇用刀斩碎后，拌入肉馅内，加调料、皮冻、香菇汁调匀后包制，成熟后香菇味浓，肉质鲜嫩，深受客人喜爱，多年来的应市，一直是经久不衰。

刘长兴品种的丰富及内在质量上乘，使刘长兴的影响力在日益上升，现在的刘长兴充满活力，在南京市内已发展为包括一家中心厨房在内的16家连锁企业。诚信经营是企业价值和企业文化的内涵。由中心厨房统一配送馅心及各种生产原料，刘长兴食品的信誉在日益增高，现在的刘长兴成立了有限责任公司，拥有近百名的技术能手和高级别厨师、服务师。刘长兴发展至今有着辉煌历程，今后刘长兴发展目标清晰，坚持做实做强的战略决策。适当时将在北京、上海、深圳等大中城市发展，并将涉足境外的开拓发展，努力弘扬中华民族的饮食文化。

Liu Changguang, founded at the end of the Qing Dynasty, has a history of one hundred years. After several generations of struggle, Liu Changxing has become famous in Nanjing and the whole country. In the ancient city of Nanjing, no one knows, no one knows, every holiday relatives and friends bring guests, a family of young people come to Liu Changxing to sit, in the ancient city of Nanjing has become a fashion. Liu Changxing has a rich variety of snacks, which is famous for its fine production, rigorous selection of materials and unique taste. It can be regarded as a model of Jinling snacks. In Liu Guofa's time, Liu Changxing's thin skin package adopted the warm water point alkali non fermenting method to make the skin, which has the characteristics of tight skin, toughness and plasticity, thin skin and much marinade. This technology has been kept up to now, forming the characteristics of "thin skin, thick filling, juicy taste and tender meat" of Liu Changxing's thin skin package. Liu Changxing's crab bag also has its own characteristics. The supply of crab bags in Liu Changxing has a history of nearly one hundred years. The crab bag is a unique product of Liu Changxing. It has a unique craft in filling and making. It is picked out by hand and kept in different places. When making stuffing, first mix the meat stuffing with crab roe, and then put the crab meat in the way of spreading layer by layer. Each crab bag has yellow feet and a certain amount of complete crab meat. When tasting, it is accompanied by vinegar with fine ginger. The beauty can't be compared. The unique technology forms the characteristics of strong crab flavor and delicious yellow foot. Crab bag is a seasonal variety, which is only available before and after Chongyang every year. Liu Changxing's mushroom steamed dumpling is an innovative variety in the 1990s. After the hair is soaked and the root is removed, the mushroom is chopped with a knife, mixed into the meat stuffing, mixed with seasoning, frozen skin and mushroom juice, and then packaged. When it is mature, the mushroom tastes strong and the meat is fresh and tender, which is deeply loved by customers. It has been a long-standing market response for many years. Liu Changxing's rich varieties and excellent internal quality have made his influence grow day by day. Now, Liu Changxing is full of vitality and has developed into 16 chain enterprises including a central kitchen in Nanjing. Honest management is the connotation of enterprise value and enterprise culture. Liu Changxing has established a limited liability company with nearly 100 technical experts, high-level chefs and service engineers. Liu Changxing has a brilliant development history. In the future, Liu Changxing has a clear development goal and adheres to the strategic decision of being practical and strong. When appropriate, it will develop in Beijing, Shanghai, Shenzhen and other large and medium-sized cities, and will set foot in overseas development, and strive to promote the Chinese food culture.

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