Steamed dumplings, also known as steamed dumplings, millet, steamed dumplings, roasted plum, and ghost hair, describes a fluffy bundle with the top folded like a flower, which is a kind of pasta snack steamed in a cage with hot noodles as the skin. Steamed dumplings originated in the Yuan Dynasty and was born and raised in China with a long history. Now there are both north and south of China. In Jiangsu, Zhejiang, Guangdong and Guangxi, people call it steamed dumplings, while in Beijing and other places, they call it steamed dumplings. Pingtan firing is similar to North firing, but the materials and production methods are different. First, the sweet potato and potato powder are processed into vermicelli, crab roe, shrimp, laver and diced fresh meat are selected and fried with seasoning, then the stuffing is put into the skin, kneaded into the shape of cabbage, and steamed in a vertical cage. It's fragrant and delicious, with the advantages of steamed stuffed bun and fried dumpling. It is often used as a banquet dish.

origin

Steamed dumplings originated from steamed stuffed bun. The main difference between it and steamed stuffed bun is that it uses unfermented noodles as the skin, and the top is not sealed, showing pomegranate shape. The earliest historical records:/kloc-In the 4th century, Park Tong Tong, a Chinese textbook published by North Korea (now North Korea), recorded that Yuan Dadu (now Beijing) sold "plain and sour stuffing with a little wheat". 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.

history

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. "Qingping Mountain Hall tells the story of Li Cuilian quickly": "What is the difficulty of selling and eating? I will cut three soups and two pieces. " 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. 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.

Nowadays, the varieties sold everywhere are richer and more exquisite. For example, pork chops in Henan, duck oil in An Wei, beef in Hangzhou, egg-drop meat in Jiangxi, mutton in Linqing, Shandong and Sam Sun in Suzhou. Guangzhou has crab meat, pork liver, beef and ribs, all of which have their own local characteristics.