Ding Lianfang"s thousand steamed buns in Huzhou, Zhejiang Province, were founded by Ding Lianfang, a folk businessman, in the fourth year of the reign of Emperor Guangxu of the Qing Dynasty. After more than a hundred years of market scouring, Ding Lianfang has developed a series of special foods on the basis of thousands of steamed buns, and expanded the online sales platform, continuing the glory of time-honored brands.

Ding Lianfang"s thousand steamed buns were born in 1878 in the fourth year of the reign of Emperor Guangxu of the Qing Dynasty. The founder, Ding Lianfang, was born in poverty. She was a peddler who picked scallions and sold vegetables in Huzhou City. Her life was very difficult, especially in the snowy winter. In 1878, Ding Lianfang, 29, decided to change her career and seek a new life in order to get rid of her predicament. He uses fresh pork and 1000 pieces of steamed buns as raw materials, wrapped in a pillow shaped thousand steamed buns with fine silk powder, which is called Qianzhang baozi, and sells with shoulder picking and peddling, which is welcomed by customers. After continuous improvement of ingredients and shape, it is famous for its exquisite materials, skillful cooking and delicious taste. The thousand pieces and silk powder used in steamed stuffed buns are specially made. The thousand pieces are thin and tough, tightly packed, fragrant and fresh. The silk powder is white and thick, and can not be cooked for a long time, so it is soft and tasty. Huzhou Ding Lianfang Qianzhang baozi shop has a long history. The thousand steamed buns produced by Ding Lianfang are famous for their fine production, expensive materials and delicious taste. Hong Kong"s Ta Kung Pao and Zhejiang economic life daily have all made special reports. Up to now, Ding Lianfang has been highly praised by both the 70-80-year-old and the 10-20-year-old. Ding Lianfang, the founder, chose to set up a stall to shoulder the burden, with less investment and quick turnover. He went out of his own way to make a thousand pieces of steamed stuffed buns and noodles soup. He carried the burden and peddled along the street every day. Ding Lianfang often carries a burden to peddle along the streets in the downtown area of tuyuxingkou, a camel bridge. After Ding Lianfang died of illness, his son Ding Jiao gave birth to his father and became the owner of a shop. Ding jiaosheng used to work as a sailor on a foreign steamer in Shanghai. He has been to many countries and has seen a lot. After taking over his duties, he dares to innovate and improve constantly, and his business is booming day by day. In the spring of 1980, Huzhou Commercial Bureau officially decided to restore "Huzhou Qianzhang baozi shop" to the original old brand - "Ding Lianfang Qianzhang baozi shop". After the restoration of "Ding Lianfang" brand, Chen lianjiang led all the staff to work hard for the development of Ding Lianfang time-honored brand. After some twists and turns, Ding Lianfang of Huzhou, once lost, finally resumed production. In 1985, Chen lianjiang, the manager, was also named the national model of commercial labor.