It is said that northerners like to eat dumplings
Southerners may not be convinced
Eat dumplings in honor of him
The winter solstice has just passed
Northerners will eat dumplings on this day
It is said that this is in honor of the inventor of dumplings
The famous medical saint Zhang Zhongjing
Zhang Zhongjing resigned and returned home on the occasion of the Waxing Moon
Many poor people on the road were frostbitten
So he cooked them a cold ear soup
This delicate ear soup is wrapped in dough with herbs and meat
Fold into a delicate ear shape and put it in boiling water to cook
People eat not only to drive away the cold
Also cured frozen ears
(No wonder Ma Ma said that eating dumplings this day does not freeze the ears)
Dumplings, tangyuan and wontons are originally from the same root
Except for the delicate ears
There were many names for dumplings in ancient times
For example, "flat food", "pink horn", "horn" and "prison pill"
Among them, the name "prison pill" is the same
It first appeared in the Western Jin Dynasty writer Shu Hao's "Cake Fu":
Four hours from use
Anything to be desired
Only the prison pills
Some scholars believe after examination
Prison balls are round foods that wrap the meat in the dough
Much like the meat stuffed tangyuan that southerners love now
Many places in the south do eat tangyuan on the day of the winter solstice
Comparatively speaking
Ravioli and dumplings may be more closely related
Northern Qi Yan Zhitui wrote in the "Yan Family Training":
Today's ravioli
Shaped like a crescent moon
The world is all-consuming
It can be seen that the wontons at that time were already very similar to dumplings
But until the Tang Dynasty
Dumplings and wontons are officially "separated"
If you don't believe it, you can look at the dim sum excavated from the ancient tomb of Astana in Turpan
Among them is the shape of a crescent moon
A dim sum of about 5 cm long and 1.5 cm wide in the middle
They are considered to be the earliest dumplings in China
The year of production is about 1300 years ago
Eating dumplings for the New Year began in the Ming Dynasty
Now the custom of eating dumplings for the New Year
It goes back to the Ming Dynasty
At that time, the court had to drink water snacks on the first day of the first lunar month
That's what dumplings are now
The water dim sum is also wrapped in silver money
Whoever eats will have all the best in the coming year
To the Qing Dynasty
People wrap the dumplings before 11 p.m. Chinese New Year's Eve
Cooked at midnight to eat
Take the meaning of "more years of intercourse"
Xu Ke, a close friend, said in the "Qing Barnyard Banknotes":
There is filling
Or pink horn
Steamed and fried food is available
A soup boiled in water is called dumplings
The name dumplings was officially decided
I know the origin of dumplings
Theory must be combined with practice
Learn about the delicious dumplings from all over the country
Don't look and don't know
Originally, the southern dumpling style and variety are more abundant
If you don't believe it, let's have a big PK of the north and south
All right
Get your tissues ready with water
Sauerkraut dumplings
Northern dumplings are mostly spent on the filling
Take, for example, sauerkraut marinated with Chinese cabbage
Definitely the most northeastern food
Northeasterners are also particularly fond of sauerkraut dumplings
The accumulated sauerkraut is chopped into a filling
Stir in slightly fatter pork filling
Then add chopped green onion and ginger
Add the appropriate seasoning
Wrapped into large dumplings
The taste is sour and delicious
Sour soup dumplings
Shaanxi people love sour soup dumplings
This kind of dumpling filling is varied
Lamb, pork, seafood are available
Its essence lies in the sour soup
Sour soup in sour soup dumplings
It's not a simple vinegar and spicy sauce
It is said to be an authentic sour soup
It requires spices, aged vinegar, brown sugar and boiling water
A bowl of belly
Wake up immediately and appetize
Pot stickers
Pot stickers are more like a variant of dumplings
Fry in a small amount of oil
Now many stores also spread a layer of eggs on the bottom
The shape of the pot sticker is somewhat like fried dumplings
But the biggest difference is the opening on both sides of it
It is said that the pot stickers that Beijingers love to eat came from Shandong
In the past, some exquisite Beijingers loved to eat leeks
But I am afraid of leeks burning my heart
I would wrap a leek in a pot sticker
The leeks protrude from the two openings of the pot
After frying in a pan, pull out the leeks whole
In this way, there is no need to worry about eating leeks that are not easy to digest
I also tasted the leek-flavored filling
Mackerel dumplings
Jiaodong has the highest appearance rate
It should be mackerel dumplings
The main raw material is the blue-spotted mackerel, which is abundant in the Yellow Bohai Sea
The filling should also be filled with pork belly, which accounts for 70% of the fat meat
and a small amount of leeks
When you are a child, the chopsticks should be stirred in one direction
The mackerel filling that is stirred up in this way will bounce its teeth
The boiled dumplings have a thin skin and a large filling
And the taste is particularly delicious
Fish skin horn
It's different from the northerners who ponder stuffing
Southerners make dumplings from skin to filling
Even the methods and so on are particularly exquisite
Take Shunde Fish Skin Horn, for example
It's the same as mackerel dumplings
It has a fresh and sweet taste characteristic of seafood
However, it is more difficult to do
The mud carp meat needs to be scraped off with a knife
Mince and whisk to form a gelatinous mass
Then add an appropriate amount of flour and roll out into the skin
Then wrap in the filling
The biggest difference between fish skin horn and ordinary dumplings is that
It doesn't burn out for a long time
And not only does it have the umami taste of fish and shrimp
There is also the smell of fragrant meat
Meat swallow (swallow dumplings)
Also making dumpling skins from meat is meat swallows
Fuzhou's meat swallow is also known as swallow dumplings and Taiping swallows
The shape is more like wontons
Fuzhou people must eat it every New Year's Festival
Take its meaning of "peace" and "peace"
There is a saying that "no swallow is no feast, no swallow is not a year"
The skin of the meat swallow is not an ordinary dough skin
Instead, the pig's hind legs are hammered
Add a certain percentage of potato flour to make it
This is somewhat similar to fish skin horn
The skin of the cooked meat swallow is thin and transparent
The palate is tough and strong
Egg dumplings
Egg dumplings are filled with shrimp and pork
A delicacy made with egg skins
Jiangsu and Zhejiang people like this kind of dumplings very much
The most critical step in making egg dumplings is to make the egg skin
Many people don't use a frying pan
And choose a metal spoon
The resulting egg skin is round and thin
Cooked egg dumplings in broth when eaten
Plus favorite vegetables
A bowl of balanced and delicious egg dumpling soup is ready
Deep crossing dumplings
Although the name is dumplings
But the shape of the Shendu dumpling is more like a ravioli
Shendu in Shexian is an ancient ferry port in the old days
Merchants entering and leaving Huizhou from the direction of Zhejiang
Most of them have to go through this ferry
In the Ming and Qing dynasties, merchants traveled with a lot of baggage
The Fukado food stall is modeled after the shape of the bag
Dumplings were created
The stuffing of the dumplings is filled with pork belly
There are also ham and shiitake mushrooms
The soup is also filled with cooked lard, lard residue, chopped green onion and soy sauce
Convenient, fast and delicious
Shrimp dumplings
Unlike the several dumplings mentioned above
Shrimp dumplings are not cooked
Instead, it is steamed on the upper drawer
Shrimp dumplings were born in a small family-style tea house in Wufeng Township, Wucun, a suburb of Guangzhou
The pastry chef mixes shrimp, pork and bamboo shoots into a filling
Shrimp dumplings are made with sticky (large) rice noodles to make the outer skin
Because of the delicious taste
Shrimp dumplings soon became famous in Guangzhou
Later, the dim sum chef changed the raw material of the outer skin to "cheng powder"
This makes the shape of the shrimp dumplings more crystal clear
Attracting more and more diners
Bell dumplings
Chengdu Bell Dumplings was founded in 1893
The founder is Zhong Xiesen
It began in 1931
Hung out the "Lychee Lane Bell Dumplings" signboard
The filling of the dumplings is all pork
No other fresh dishes
Red oil poured on the table
Red pepper noodles are made with vegetable oil
In addition, special soy sauce, garlic juice water, sesame oil and other spices
The spices are matched with the umami flavor of the dumpling filling
Particularly layered
In 2010
The craftsmanship of making dumplings
It was included in the Chengdu Municipal Intangible Cultural Heritage
Are you hungry at the moment?
Think about what kind of dumplings to eat at night
If you have anything you want to communicate with a senior foodie geographer
Leave a message
topic
What kind of dumplings do you like to eat?
Do you have any fresh dumplings in your hometown?
- END -
The figure is from 123rf, network
Edited / Jackie