Laobian Dumpling (老边饺子, Lǎobiān Jiǎozi) is a historic Chinese restaurant specializing in jiaozi (Chinese dumplings). Founded in 1829 in the city of Shenyang, Liaoning Province, during the Qing Dynasty, it is widely recognized as the oldest continuously operating dumpling restaurant in both Asia and the world. The restaurant traces its origins to a small food stall established by Bian Fu, whose surname gave the business its name. Over nearly two centuries, Laobian Dumpling has grown from a local street-side enterprise into one of China’s most famous culinary institutions.

The restaurant became renowned for its distinctive dumpling-making technique. In the late nineteenth century, Bian Fu’s son, Bian Degui, improved the family recipe by introducing a method in which the filling was first stir-fried and then blended with broth. This process produced dumplings that were especially juicy, flavorful, and aromatic, setting them apart from traditional dumplings made with raw fillings. The innovation helped establish Laobian Dumpling’s reputation throughout northeastern China and attracted diners from across the country.

Over time, Laobian Dumpling earned recognition as one of China’s “time-honored brands,” a designation reserved for businesses with a long history and significant cultural value. The restaurant’s traditional dumpling-making technique was also included in Liaoning Province’s list of intangible cultural heritage, highlighting its importance in preserving regional culinary traditions. Today, Laobian Dumpling operates multiple locations while continuing to serve the classic dumplings that made it famous.

Beyond its role as a restaurant, Laobian Dumpling represents an enduring part of China’s food heritage. Having remained in operation since 1829, it has survived major historical events, social changes, and economic transformations while maintaining its identity as a dumpling specialist.

According to the Internet