1, fish stuffing raw materials: grass carp or mullet 1 treaty 1000g, pork fat 100g, leek 300g, 2 egg whites, salt 15g, pepper 5g, cooking wine 20g and monosodium glutamate 6544.

2. Mutton stuffing ingredients: 500g clean mutton, 250g leek, 50g Jiang Mo, 50g chopped green onion, 5g pepper, 2 eggs, 5g salt, 3g pepper,15g cooking wine, 20g soy sauce, 25g sesame oil and 25g peanut oil.

3. Three fresh fillings: raw materials: fresh shrimp 200g, sea cucumber with water 100g, winter bamboo shoots 150g, pork head 200g, ginger slices 10g, green onion 20g, Jiang Mo 20g, chopped green onion 50g, egg white 1, and refined salt.

Jiaozi, which evolved from wonton, originated from the ancient corner of China, and was originally named "Jiaoer", a traditional noodle of Han nationality, with a history of over 1800 years. It was invented by Zhang Zhongjing, a native of Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine. Jiaozi, also known as jiaozi, is deeply loved by the people of China. It is a staple food for people in northern China, a local snack, and also a Chinese New Year food. There is a folk proverb called "The weather is cool, so we should eat jiaozi in the New Year. "jiaozi often cooks with flour and leather bag stuffing.