Zhong Shuijiao, or red oil dumplings, is a famous snack from Chengdu, named after its creator, a vendor with the surname Zhong. As the original restaurant was located in Lizhi Alley, these dumplings are also known as "Lizhi Alley Dumplings". Zhong Shuijiao was first created in 1893, and by the 1920s, it had already gained fame in Chengdu. Zhong Shuijiao distinguishes itself with its exclusive all-meat filling and its uniquely petite and elegant form, setting it apart from other dumplings. These dumplings feature a crescent-like shape, a pristine white exterior enveloping a plump filling, and a delicate, thin skin encasing tender meat. They boast a rich, aromatic blend of ingredients, a glossy, vibrant red sauce, a subtle spiciness, and a perfect balance of saltiness with a hint of sweetness, setting them apart in the world of dumplings. The preparation of Zhong Shuijiao begins with finely mincing fresh pork leg meat, meticulously free of skin, bones, and tendons. Season this meat with salt, ginger juice, a Sichuan peppercorn solution, and a touch of pepper powder to craft a savory filling. Then, carefully wrap the filling in hand-rolled dumpling skins, each 4.5 cm in diameter, forming elegant crescents. Boil the dumplings until just cooked, then place them in a bowl pre-mixed with a seasoning blend. The key points for preparing Zhong Shuijiao are as follows. Infuse Sichuan peppercorns in boiling water for the filling. Obtain ginger juice by soaking or pounding it, then strain it through a cloth. Ensure the meat and water are well mixed in the filling. Seal the dumplings tightly. Boil them in abundant boiling water until the skin wrinkles. For the red oil chili, use Er Jing Tiao chilies for their aromatic, spicy flavor. Heat soy sauce specifically for this dish. Dilute minced garlic with cold boiled water. Aim for a rich, thick sauce. Enjoying Zhong Shui Jiao with a side of crispy Sichuan pepper salt flatbread amplifies the culinary experience. Alternatively, the dumplings can be served in a clear broth, transforming them into clear broth dumplings.