Dumpling skin can also be hot soup noodles, crispy noodles, eggs or rice noodles; The stuffing can be vegetarian, sweet and salty; Cooking methods can also be steaming, roasting, frying, frying, etc. There are three kinds of meat stuffing, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef and mutton. And vegetarian stuffing is divided into assorted vegetarian stuffing and ordinary vegetarian stuffing. Jiaozi is characterized by its thin skin and tender stuffing, delicious taste and unique shape. Jiaozi has complete raw materials and nutrients, and the cooking method ensures less loss of nutrients. Jiaozi has many famous products in China, such as Guangdong's powdered shrimp dumplings, An's sour soup jiaozi, Hengshui's pork and cabbage jiaozi, Shanghai's fried dumplings, Yangzhou's crab roe steamed dumplings, Shandong's glutinous rice balls, Shenyang's jiaozi and Sichuan's Zhong jiaozi, all of which are popular varieties.
Jiaozi evolved from wonton. In its long development process, there are many names, such as "prison pill", "flat food", "dumpling bait" and "powder horn" in ancient times. It was called "Crescent Wonton" in the Three Kingdoms Period, "Wonton" in the Northern and Southern Dynasties, "Crescent Wonton" in the Tang Dynasty, "jiaozi" in the Song Dynasty and "Flat Food" in the Yuan and Ming Dynasties. It was called "Jiaozi" in Qing Dynasty. Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a native of Dengzhou, Henan Province in the Eastern Han Dynasty. At that time, jiaozi was used as a medicine, and Zhang Zhongjing wrapped some cold-dispelling herbs in dough to treat diseases (mutton, pepper, etc. ) to avoid frostbite of patients' ears.