Wang's Seafood Dumplings boast a variety of different colors and flavors. [Photo/WeChat account: Shinanly]

Wang's Seafood Dumpling-making technique is one of the seventh batch of intangible cultural heritage items in Shinan district, Qingdao.

Wang's Seafood Dumplings date back to the Guangxu period of the Qing Dynasty (1644-1911). Wang Hong, who created the dumplings, was the head chef of a restaurant in Jiaozhou.

Through improvements and innovations by Wang Fuchang, Wong Hong's direct successor, and preservation and development efforts by Wang Guiyun, the third-generation successor, Wang's Seafood Dumplings gradually developed simple preparation methods, began using local ingredients, and developed unique processing techniques.

Wang's Seafood Dumplings consist of five traditional processes: ingredient selection, dough making, filling preparation, wrapping, and cooking.

The ingredients are all natural and locally sourced. Its recipe is a well-kept secret, and the production process is rigorous, making the dumplings a unique art form.