大同街上的三珍斋,是徐州市著名的饺子馄饨馆,一九五六年公私合营前它是父亲和我从馄饨挑逐步发展起来的。据我的长辈讲,一千多年前我国就盛行馄饨面食了,不过它的制作方法经久已有很多演变,发展到近代已是用面皮包着少许肉馅煮熟后放在鲜汤里。其特点是皮薄、馅美、汤鲜。现今流传各地的这种面食,名称不一,如:江西叫清汤,广东叫云吞,四川叫抄手,徐州 The Sanzhenzhai on Datong Street is the famous dumpling wonton hall in Xuzhou. It was developed by my father and I from the wonton before it was founded in 1956. According to my elder, more than a thousand years ago, there was a ravioli pasta popular in our country. However, its production method has been evolved for a long time and evolved into a modern soup that was cooked in pasta with a little dough and stuffed in a soup. It is characterized by thin, stuffing the United States, soup fresh. Now spread all over the pasta, the name varies, such as: Jiangxi called the broth, Guangdong called Wonton, Sichuan called Chao Shou, Xuzhou