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“钟水饺”是四川省成都市饮食公司旗下品牌之一。

“钟水饺”始创于1893年，创始人钟少白，仅知后来的厨师叫钟樊森，因开业之初店址在成都的荔枝巷，故又称“荔枝巷水饺”。该店最为著名的品种有红油水饺和清汤水饺两种。红油水饺味微辣、鲜香、咸中带甜，再配以该店特制的椒盐酥锅魁，真是别有一番风味。红油水饺由手工制皮，馅心选料严格，制作精细，加之调料中自制咸红酱油别具特色，调味得当，深受食者喜爱。清汤水饺，味道鲜美，淡而不薄，入口细腻化渣，为面食制品中之佳品。“钟水饺”20世纪20年代年即闻名成都，成为成都著名的地方名小吃。1992年，“钟水饺”被成都市人民政府命名为“成都名小吃”，1995年被国内贸易部授予“中华老字号”称号，1999年获“中华名小吃”称号。

佛打破了南方人不喜欢面食的陈规，成都人对水饺、包子、面都十分青睐，从钟水仿韩包子、担担面都成了成都的名小吃就可见一斑。

今人一般认为，馄钝（抄手）是由饺子演变而来的。事实上，是先有馄饨后有饺子。《演繁露》说，世言馄饨是“虏中浑氏、屯氏为之，则其来久矣”。后来，人们将馄饨做成偃月形，就成了饺子。据史料考证，汉代已有馄饨，真正的饺子则台于隋，盛于唐，距今约一千四百多年。唐代，饺子已传到边远地区。考古学家在吐鲁番的一座唐代墓葬出土的木碗里，发现过完整的饺子。如果说馄饨是饺子的母亲，那末她确实较之饺子多了一点阴柔之美，其形体潇洒飘柔，其色泽白里透红，其味道道醇香绵软。饺子则明显地增添了许多阳刚之气。特别是饥肤健壮的北方饺子。而南方饺子，尤其是成都水饺，虽与抄手阴阳分明，但与北方水饺相比，却更多一点灵秀，更着重修饰自己。北方水饺馅心多为韭菜，成都水饺则是肉馅。钟水饺就是成都甚至四川水饺的杰出代表。

钟水饺1990年获成都市人民政府授予的“成都市名小吃”的称号。钟水饺现在的店址在提督街7号，西玉龙街146号设有分店。

钟水饺是净肉饺子，这和什么猪肉冬瓜、羊肉白菜、茴香馅、牛肉芹菜、番茄猪肉等等都搭不上界。钟水饺个头也小小的，十个一两也就一小碗，不过好东西自然有它的好味道。钟水饺用的饺皮是自制的，这样的饺皮才软硬合度，现成的饺皮碱太多，煮出来滑溜溜的，咬起来韧劲不足，皮还太厚。红油是用成都有名的二荆条红辣椒面加菜油炼制，一小碗红油水饺除了加红油，还有特制的酱油、芝麻油、蒜泥汁、盐、味精等好多种调料精心调配而成。

四川省成都市饮食公司创立于1951年，是一家专营川菜、四川小吃为经营特色的大型餐饮企业，拥有23家“中华老字号”，名扬神州，蜚声海外，是四川省餐饮业首强企业。公司以“继承传统、弘扬川菜文化、依托名店，连锁发展，精烹菜肴，培训新人，服务公众”为宗旨，坚持走科技振兴川菜、科学培育人才之路，兴办了集科研、培训、教学、咨询、考核为一体的两所中等专业技工学校和四川成饮川菜技术培训中心，同时被授予“国家职能鉴定所”资格，是四川省第一职业技能鉴定所。成为培育、考核川菜厨师和川菜技师的摇篮。公司拥有上千名川菜技师，十余位国家级烹饪大师、名师，多次同伙国内外烹饪比赛大奖，拥有《中国名菜》、《中国名点》等牌匾27种之多。

"Zhong dumpling" is one of the brands of Chengdu catering company in Sichuan Province. "Zhong dumpling" was founded in 1893 by Zhong Shaobai, the founder of which only knew that later chef was Zhong Fansen. At the beginning of its business, the store was located in Lichi lane of Chengdu, so it is also called "Lichi Lane dumpling". The most famous varieties in the store are Hongyou dumpling and Qingtang dumpling. The red oil dumplings are spicy, delicious, salty and sweet. It's really special with the special spicy, salty and crispy Guokui. Red oil dumplings are made of hand-made skin, with strict stuffing selection and fine production. In addition, the self-made salty red soy sauce in the seasoning has its own characteristics and is well seasoned, which is very popular with the eaters. Dumplings in clear soup are delicious, light but not thin. They are delicate in the mouth and turn into dregs. They are the best of pasta products. "Zhong dumpling" was famous in Chengdu in 1920s and became a famous local snack in Chengdu. In 1992, "Zhong dumpling" was named as "Chengdu famous snack" by Chengdu Municipal People's government. In 1995, it was awarded the title of "China Time-honored Brand" by the Ministry of domestic trade and "China famous snack" in 1999. Buddha has broken the stereotype that southerners don't like pasta. Chengdu people are very fond of dumplings, steamed buns and noodles. It can be seen from the fact that Zhong Shui imitates Han Baozi and Dan Dan Dan noodles have become famous snacks in Chengdu. Nowadays, people generally think that Wong blunt (hand copying) is evolved from dumplings. In fact, there are wontons first and then dumplings. "Yan Fanlu" said that the wonton in Shiyan is "the Hun family and Tun family among the prisoners, then it has been a long time.". Later, people made wonton into the shape of the moon, which became dumplings. According to historical research, there were wontons in Han Dynasty, and the real dumplings were made in Sui Dynasty and Tang Dynasty, about 1400 years ago. In the Tang Dynasty, dumplings had spread to remote areas. Archaeologists found complete dumplings in a wooden bowl unearthed from a Tang Dynasty tomb in Turpan. If wonton is the mother of dumplings, then she does have a little more feminine beauty than dumplings. Her body is natural and graceful, her color is white and red, and her taste is mellow and soft. Dumplings obviously add a lot of masculinity. Especially the hungry and healthy northern dumplings. While the southern dumplings, especially the Chengdu dumplings, are distinct from the handwritten ones in Yin and Yang, but compared with the northern dumplings, they are more smart and more focused on self-improvement. The filling of northern dumplings is mostly leek, while Chengdu dumplings are meat. Zhong dumpling is an outstanding representative of Chengdu and even Sichuan dumplings. Zhong dumpling was awarded the title of "famous snack in Chengdu" by Chengdu Municipal People's Government in 1990. Zhongshui dumplings are now located at No. 7, Tidu street and No. 146, xiyulong street. Zhong Shui dumpling is a pure meat dumpling, which can't match up with pork, winter melon, lamb, cabbage, fennel stuffing, beef and celery, tomato and pork, etc. Zhong dumplings are small. Ten dumplings are small bowls. But good things have their good taste. The dumpling skin used for Zhong dumpling is self-made, so the dumpling skin is soft and hard. There is too much alkali in the ready-made dumpling skin, which is smooth when boiled out. The bite is not strong enough, and the skin is too thick. Red oil is made from the famous erjingtiao hot pepper noodles and vegetable oil in Chengdu. In addition to red oil, a small bowl of red oil dumplings is made with special soy sauce, sesame oil, mashed garlic juice, salt, monosodium glutamate and other seasonings. Founded in 1951, Chengdu catering company of Sichuan Province is a large-scale catering enterprise specializing in Sichuan cuisine and Sichuan snacks. It has 23 "Chinese time-honored brands", is famous in Shenzhou, and is famous overseas. It is the largest catering enterprise in Sichuan Province. With the tenet of "inheriting the tradition, carrying forward Sichuan cuisine culture, relying on famous stores, chain development, cooking delicately, training new people and serving the public", the company adheres to the road of vitalizing Sichuan cuisine by science and technology and cultivating talents by science and technology, sets up two secondary professional technical schools and Sichuan Chengyin Sichuan Cuisine Technology Training Center, which integrates scientific research, training, teaching, consultation and assessment, and is awarded“ The qualification of "National Functional appraisal institute" is the first professional skill appraisal institute in Sichuan Province. Become the cradle of cultivating and assessing Sichuan cooks and technicians. The company has thousands of Sichuan cuisine technicians, more than ten national level cooking masters and famous teachers. It has won many domestic and international cooking competition awards and has 27 kinds of plaques such as "Chinese famous dishes", "Chinese famous points".

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