Steamed dumplings, also known as a little, a little honey, a little wheat, a little beauty, a little beauty, and a sweet osmanthus head, are called Dangku in Japan. They describe the shape of fluffy bundles folded like flowers at the top, and are snacks wrapped in hot noodles and steamed in cages.
It is shaped like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance. It's fragrant and delicious, with the advantages of steamed stuffed bun and fried dumpling. It is often used as a banquet dish. China, a native of China, has a long history. People call it sales; The methods of using steamed dumplings vary greatly.
The origin of steamed dumplings
Steamed dumplings are a very popular specialty snack, which originated from Shangtu Teahouse in Hohhot, Inner Mongolia in the early Yuan Dynasty. 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.
The word "sell" appears 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: If it is difficult to cook and eat, I can cut three soups and two slices.
Fu Chongju's Overview of Chengdu Dietary Recipes lists "all kinds of steamed dumplings, roasted meat, ground vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum blossom steamed dumplings, lotus steamed dumplings ..." Tiaoding Ji, a cookbook compiled anonymously in the Qing Dynasty.