2. Adding color fixative: The quick-frozen jiaozi sold in the market may also add some color fixative during the production process, thus making the meat filling appear light red. As long as it is a regular commodity, it generally doesn't matter.
3. Deterioration: In another case, the meat stuffing in jiaozi has deteriorated due to bacterial infection. It is recommended to smell it to see if there is any peculiar smell or smell. If there is, it is not recommended to eat again.
jiaozi banquet
Jiaozi has been used for banquets since 1000 years ago in the Tang Dynasty. Chang 'an, the capital at that time, was the economic and cultural center of the Tang Dynasty. In times of peace and prosperity, people's requirements for life are getting higher and higher, and food culture has also developed. In the Tang Dynasty, there was a high-class banquet in Chang 'an, called "Shao Weiyan", which was a sumptuous banquet dedicated to the emperor after the official position of the court minister was promoted.
We found a menu of "Roast Tail Banquet" preserved in the Tang Dynasty, which is equivalent to today's menu. In this menu, we found a dish called "Twenty-four Gas Wonton". Jiaozi is packaged into different shapes and contents according to the 24 solar terms. Therefore, we believe that today's dumpling feast may have taken shape in the Tang Dynasty.
The place where the dumpling feast appeared was Xi 'an. It was originally composed of 108 crossover, and its number has already exceeded 108. In order to meet the needs of different guests, Xi 'an dumpling banquet is divided into welcoming banquet, palace banquet, auspicious banquet and dragon and phoenix banquet.
Since it's a dumpling feast, it's certainly made by jiaozi. However, great changes have taken place in the shape, color and taste of jiaozi at this banquet, and many new interests have been added in the selection of raw materials, production technology, combination methods and eating methods.