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Qian Jia Meat Dumpling is founded by the founder, Yang Shu, three years before the Republic of China, creating different ways of eating dumplings. The second generation, Mr. Yang Qian Jia, has taken on the family burden since he was a child, working very hard, and every day, regardless of wind or rain, he uses a handcart to sell his products, walking through the streets and alleys, establishing a very good reputation in the Hsinchu area, and has been passed down for four generations. Hsinchu Qian Jia Meat Dumpling is a steamed northern-style dumpling, with small glutinous rice grains, very suitable for diners with small appetites, and the fillings include egg yolks, mushrooms, lean meat, chestnuts, and dried radish. The steamed northern-style dumpling is soft, sweet, and refreshing to eat. Qian Jia Meat Dumpling originally started with meat dumplings, which are slightly sweet and have a traditional rural savory flavor, with the fillings mainly made of freshly cut meat. Walking in the bustling area of the City God Temple, you will definitely be attracted by the eye-catching "Tian Ba Wang Da Meat Dumpling"! The hundred-year-old Qian Jia Meat Dumpling is not only chewy but also fragrant, refreshing, and not sticky. It is a must-try dish for foodies visiting the City God Temple.