According to legend, at the end of the Eastern Han Dynasty, Zhang Zhongjing, a "medical sage", served as the magistrate of Changsha, then resigned and returned to his hometown. Just in time for the winter solstice, he saw that the people in Nanyang were hungry and cold, and their ears were frostbitten. At that time, typhoid fever was prevalent and many people died. Zhang Zhongjing summed up the clinical practice in the Han Dynasty for more than 300 years, so he set up a local medical clinic, set up a cauldron, cooked mutton, peppers and herbs for dispelling cold and warming, wrapped them in flour bags and gave them to the poor together with soup and food. People eat from the solstice of winter to New Year's Eve, fighting typhoid fever and curing frozen ears.
Since then, villagers and future generations have imitated this kind of production and called it "jiaozi Ear".
Extended data:
How to cook delicious food in jiaozi;
Step 1: Take a medium-sized pot, add water with appropriate width, add some salt and bring to a boil.
Step 2: When the water boils, you can go and pack jiaozi. Jiaozi's plate in one hand, jiaozi in the other hand and put it in the pot. Be careful not to splash water and burn your hands. Don't put too much jiaozi in the pot at a time, just one plate.
Step 3: After all the jiaozi is put into the pot, use a wooden shovel to go deep into the bottom of the pot and gently stir it a few times to prevent some jiaozi from sticking to the bottom of the pot. Then cover the pot and cook for about 20 seconds. Anyway, the water will boil again.
Step 4: Open the lid at this time, and you can see jiaozi floating slightly. Once again, use a wooden shovel to go deep into the bottom of the pot, and gently stir it to make jiaozi float and not stick to the bottom of the pot. At this time, you can add a little cold water, cover the pot and continue to cook until the water boils.
References:
Origin of jiaozi: How did the custom of eating jiaozi come about during the Spring Festival? -People's Network