The book indicates that "steamed dumplings" is made of wheat flour, wrapped into thin slices, and eaten with soup when steamed. In dialect, it is called steamed dumplings. "Mai" is also "selling". Another cloud said, "thin skin and real flesh." When the top is thin, it is like a line, so it is called wheat. " "Take the noodles as the skin, the meat as the stuffing, the top as the core, and sell them in dialects." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing.
In the Ming and Qing Dynasties, although the word "steamed dumplings" was still used, names such as "steamed dumplings" and "steamed dumplings" appeared, and "steamed dumplings" appeared more frequently. For example, the tenth time in The Scholars: "Two plates of dim sum, one plate of pig heart and one plate of steamed dumplings with goose oil and white sugar." There is also a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. During the Qianlong period of the Qing Dynasty, there was a saying that "steamed dumplings and wonton were full of dishes".
The word "sell" appeared in Li Dou's The Story of Yangzhou Painting Boat and Lu Gu's Tongqiao Yishu. "Tell Li Cuilian's Story in Qingping Mountain Hall": "What is the difficulty of selling and eating? I will cut three soups and two pieces. " Fu Chongju's Food Categories and Recipes in Chengdu lists "all kinds of steamed dumplings, such as meat, ground vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum steamed dumplings, lotus steamed dumplings ..."
The cookbook Tiaoding Ji compiled by an anonymous person in Qing Dynasty collected "meat stuffing", "bean paste" and "oil sugar". Among them, "meat stuffing" takes chicken and ham as raw materials and seasonal dishes as fillings. "Stir-fried sugar" is filled with diced suet, walnut kernel and white sugar. There is also a kind of "stewed bean sprouts" in southern China.
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Steamed dumplings are also a traditional food of Hui people. According to the book Muslim Special Food, this kind of food was created by Ma Chun of the Hui nationality in the first year of Jiaqing in the Qing Dynasty (A.D. 1796) and has been passed down to this day. The southern Hui people are slightly different from the northern Hui people in materials and production methods. In steamed dumplings, northern Hui people usually use beef or mutton as the main stuffing, with other condiments (such as green onions and radishes).
Steamed dumplings, southern Hui nationality, are mainly filled with glutinous rice, supplemented by beef and mutton. In addition, there are also differences in size, the north is small and the south is large. Although the taste is somewhat different, it is delicious and not greasy, which is the common feature of the northern and southern Hui people.
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