Due to the differences in geography, climate and cultural environment between the north and the south, there are also differences in food culture and taste. The most striking difference is that the south is sweet and the north is salty. The southern region likes to eat light vegetables and fruits, while the northern region likes to eat meat dishes, which may be related to the weather. The climate in the south is very hot, the taste is light, the temperature in the north is low, and the meat is high in calories to keep warm. Take jiaozi, where both north and south can eat, it will be very different. The dumpling skin eaten by the northeast people is high-gluten flour, and the stuffing of dumplings is mostly raw pork, beef, beef and mutton, and the vegetables and fruits are mostly lettuce, green vegetables, Chinese cabbage and wax gourd.

There are powder dumpling skins in the south, so the jiaozi is crystal clear and moist, and the fillings are mainly shrimps, crabs and other seafood. Therefore, most people with southern characteristics say that they buy shrimp dumplings. Looks are different, and the length of time to eat jiaozi is different. During the Chinese New Year, the north eats jiaozi and the south eats jiaozi. In short, there is a big gap between the north and the south, but in modern society, with the continuous transfer of population, the north and the south are more and more integrated, and this difference is gradually narrowing. Nowadays, more and more people in a family are merging with the north and the south, living together for a long time, and their tastes are slowly tilting to the other side. Even many northerners like to eat steamed bread in the north, while northeast people like to eat shrimp dumplings in the south.

Common dumpling stuffing: leek egg, carrot celery Chinese cabbage, garlic seedling egg, green onion meat, carrot mushroom fungus, radish shallot, garlic noodle dish, raw egg dumpling stuffing, etc. What about jiaozi? There are two important factors: one is to adjust the stuffing, and the other is that the dumpling skin is soft and hard. How to eat jiaozi: Porphyra Soup jiaozi, Tangyuan, Steamed Dumplings and Fried Dumplings. Method of making dumpling wrappers: It can be rolled into shortcake at one time, with the thickness less than 1mm, and then cut into square dumpling wrappers. You can also knead it into strips, then divide it into equal portions of steamed buns, and then roll it into circular dumpling skins with a thickness less than 65438±0mm independently ... If you are lazy, you can go to the sales market to buy it.

Jiaozi's wrapping method also has many skills, such as general stacking, fancy, and jiaozi like a small wonton ingot. The color of dumpling skin can also have many styles. If you want to eat turquoise dumpling skin, you can knead the noodles with vegetable juice, and if you want to eat red dumpling skin, you can knead the noodles with carrot juice. Everyone can innovate and improve independently. After jiaozi made it, the preparation of dipping sauce was very particular. Take eating jiaozi in the north as an example. The dipping sauce in jiaozi is made by sprinkling Chili powder, diced tofu, chilli, garlic juice and peanut soy sauce. Some people like to eat sour soup dumplings, or seaweed sour soup dumplings, which is very good. Jiaozi can be fried in an electric baking pan, which is very convenient. Steamed dumplings can also be steamed in an egg steamer or a general stainless steel steamer.