Jiaozi, formerly known as Wonton, has many names, such as slot, horn, plaque, flat food, prison pill, pink horn, jiaozi bait, dumpling bait, water snack, water jiaozi, dumplings and so on. Jiaozi has various cooking methods, such as boiling, steaming, frying and roasting. Since the Song Dynasty, there has been the custom of eating jiaozi in winter solstice, and since the Ming Dynasty, there has been the custom of eating jiaozi on the first day of the first month. Jiaozi has stuffing, similar to steamed bread stuffing, which can be fish, vegetables and sugar stuffing. This is different from wonton, which generally does not use sugar stuffing.

Dumpling skins are usually made of flour mixed with other grain flour, while wonton skins are mostly made of flour or a small amount of bean flour. In the Ming Dynasty, Gao Lian wrote "Eight Records of Respect for Life, Volume 13, Drinking and Eating", and the water bright angle method used flour and bean flour, and the wonton mainly used flour. Yuan Hui's "Eating while Eating Right" Volume 1, in which the crystal horn is made of bean powder, while the left horn and the left horn are made of flour. Jiaozi must keep his mouth shut after making stuffing, just like wonton.

Jiaozi's cooking methods

Jiaozi has various cooking methods, such as boiling, steaming, frying and roasting. There is only one way to make wonton. In the Ming Dynasty, Vae listed three methods of jiaozi: boiling, frying and steaming. At the same time, it also introduces two ways of making wonton: one is boiling, the other is oiling after boiling, and then steaming. This may be the practice of wonton in Ming dynasty, but the main method is cooking. Yuan Anonymous's Complete Works of Household Articles mentioned jiaozi's cooking method.

Wonton has always been regarded as another name of jiaozi, and the origin and difference between them have been explained above. Jiaozi was differentiated from wonton, and has experienced many changes and developments since then, gradually widening the difference with wonton. Wonton should be "thinly cut into squares, with stuffing inside, obliquely folded as a pocket, sealed at the top, and cut neatly when exposed". "Square piece" said that it is very similar to the shape of wonton skin now. In addition, the soup corner should be "stuffed and sealed" and the pastry corner should be "sealed".

The above contents refer to Baidu Encyclopedia-jiaozi (China ancient traditional food)