Jiaozi in Taixing is not an ordinary jiaozi sold by supermarkets, but what the rural elderly do is very authentic. One is the size of Momo, and there are four kinds of fillings that are often cooked: vegetable jiaozi, lard jiaozi, bean paste jiaozi and sesame jiaozi. There are also people who make meatballs, but there are few. There are also buckwheat noodles called oblate, which are also delicious. The specific method to package jiaozi is as follows: 1. The skin of Taixing jiaozi is not made of glutinous rice flour, and half of it is sticky noodles (glutinous rice flour), usually river rice flour (rice flour, that is, ground rice flour). Mix them together and stir with boiling water and flour. As long as Bao jiaozi is tired, he must boil water and flour. 2. Knead the mixed dough into strips while it is hot, and pull it into a plum-sized Ji Zi by hand (I don't know how to do it in Mandarin). Then, put some ginger powder on your hand, knead it into a nest, fill it with stuffing, wrap it in a circle, and one is ready. Don't make the skin too thin. Taixing Mariko is delicious only because the skin is too thick! I cook whatever I like, but I prefer sweet jiaozi to salty one. But lard is so greasy that no one cooks it now. The function of lard is to cut fat into cubes and white sugar and mix them with cooked lard. Lard melts when it is cooked and is transparent and sweet when it is eaten. However, there are still many people who occasionally take a look at the taste and taste it. You can also cook the porridge in the pot first, which is more classic when scalding jiaozi. Taixing has never tasted porridge! Ha ha!