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西工饭庄在长达半个世纪的经营历程中，始终坚持“以诚待客，以信取利”的经营理念，做到“生意红火不涨价，萝卜再快照洗泥”，毛利率一般控制在38%左右，真正把实惠让给顾客，靠货真价实，风味独特，服务周到赢得顾客的信赖，并在企业发展过程中，注重对传统品种的改良和更新，以适应经营地域的变迁和不同消费群体的需求变化。

野味香迁到洛阳后曾以经营风味炒菜为主，当时的锅贴只是一道小吃点心，因为南北口味的差异，一度不被当地群众看好。文革时期，百业萧条，供应短缺，受当时消费水平的限制，锅贴作为一款档次较高的小吃品种，只有少数高工资的南方人问津，品种效益不高，时有时无。改革开放后，特别是1987年底西工饭庄新的领导班子成立后，逐步对所有经营品种，特别是锅贴进行了认真的改良。在原有基础上针对洛阳地方饮食习惯和口味特点，借鉴吸收南北各地有关优点长处，从和面、制馅、擀皮、包捏成形、煎制出锅等各道程序及形状，分量大小，煎制火侯和时间等技术细节都进行了反复研制试验，使原料配比和色、香、味，形日臻科学、完善，从而达到外形统一，口味稳定的质量要求，形成小街锅贴状若小船，色泽透亮，外焦里嫩，灌汤利口的显著特点。

During the half century's operation, Xigong restaurant always adheres to the management concept of "treat customers with sincerity and earn profits with credit", and achieves the goal of "business is prosperous without price rise, radish is washed in a snapshot", the gross profit rate is generally controlled at about 38%, and the real benefits are really given to customers, relying on the real price of goods, unique flavor and thoughtful service to win customers' trust. In the process of enterprise development, it pays attention to The improvement and renewal of traditional varieties to adapt to the changes of business areas and the needs of different consumer groups. After the wild flavor moved to Luoyang, it was mainly used for cooking. At that time, the pot stickers were just a snack snack. Because of the differences in tastes between the north and the south, they were not favored by the local people for a time. During the cultural revolution, due to the lack of supply and the depression of various industries, limited by the consumption level at that time, pot stickers, as a high-grade snack variety, only a small number of high wage southerners paid attention to it, and the benefit of the variety was not high, sometimes none. After the reform and opening up, especially after the establishment of the new leading group of the western industrial restaurant at the end of 1987, all kinds of business, especially pot stickers, were gradually improved seriously. On the original basis, according to the local eating habits and taste characteristics of Luoyang, drawing on the advantages of the north and the south, the author has carried out repeated research and development tests on the procedures and shapes, component sizes, frying time and other technical details of noodle, filling, skin rolling, package kneading, pan frying and so on, so as to make the raw material ratio and color, fragrance, taste, shape scientific and perfect day by day It can meet the quality requirements of uniform appearance and stable taste, forming a small street pot paste like a boat, with bright color, tender outside and inside, and good soup filling.

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