During the reign of Emperor Xuantong of the Qing Dynasty, the "Fuchun Tea House", formerly known as the "Fuchun Flower Bureau", emerged. After diversified reforms and innovations in tea snacks, it created a unique food culture that has continued to this day. In 2008, the making skills of Fuchun tea snacks were selected into the second batch of China's national intangible cultural heritage protection list. The predecessor of Fuchun Tea House was the "Fuchun Flower Bureau" founded in 1885. In the second year of Emperor Xuantong of the Qing Dynasty (1910), Chen Aiting, the founder of the "Fuchun Flower Bureau", passed away. His son Chen Buyun inherited his father's flower bureau and changed the "flower bureau" that operated potted plants into a "tea house" to entertain Yangzhou's upper class. In the long-term operation process, it formed its own unique food culture, and this cultural root has continued to this day, constantly developing and growing, becoming the "city business card" of Yangzhou, Jiangsu. The "Kuilongzhu" created by the "Fuchun Tea House", the thousand-layer oil cake and jade siu mai, which have been improved and are known as the "peerless twin prides" of Yangzhou pastries, and the "three-ding buns" and other delicious snacks have been passed down to this day. "Kuilongzhu" is made from Zhejiang Longjing, Anhui Kuizhen, and Zhulan grown in Fuchun Garden. This tea is named "Kuilongzhu" by combining the first three characters of Kuizhen, Longjing, and Zhulan. It has the color of Kuizhen, the taste of Longjing, and the fragrance of Zhulan. It has a clear color, a fragrant aroma, a soft taste, and can relieve the greasiness of dim sum. It is really a perfect match for Fuchun dim sum. In the history of Fuchun for a hundred years, chefs of different periods have contributed to the development of Fuchun dim sum. From the variety of dim sum, the appearance of the dim sum to the sales model, continuous innovation has made Fuchun dim sum prosperous. The exquisite craftsmanship of many dim sum is amazing. Fuchun dim sum continues to work hard on the diversification strategy of its products. For example, the variety of colors and patterns is increased through the "rough to fine" method, such as fried dumplings and flower-shaped steamed buns. The varieties are also changed according to the season, such as ham rice dumplings in the Dragon Boat Festival, Xisha, cabbage, pancakes, sugar lotus root, double sesame biscuits, cakes, etc. in summer, crab soup dumplings in autumn, snow bamboo shoots buns, black sesame buns, wild duck buns, etc. in winter. To this day, Fuchun still launches new varieties every year, such as Yuguo powder, Moon Palace Jade Rabbit, Three Fresh Snow Pear, Sha Ren Guobing, Crispy Buns, Vegetarian Assorted Buns, Prawn Cups, etc. It is precisely because of its uniqueness, reform and innovation that Fuchun Tea House has been prosperous for hundreds of years. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)