1, the collocation of leek and mutton is classic. The spicy taste of leek can well neutralize the fishy smell of mutton. Leek has high nutritional value and is rich in vitamins and minerals.

2. The sweetness and crispness of carrots can supplement the flavor of mutton. Carrots are rich in nutrients such as β-carotene, which is helpful to improve the overall nutritional value of jiaozi.