During its long development, jiaozi has many names, such as "prison pill", "flat food", "jiaozi bait" and "pink horn" in ancient times. It was called "Crescent Wonton" in the Three Kingdoms period, "Wonton" in the Northern and Southern Dynasties, "Crescent Wonton" in the Tang Dynasty, "jiaozi" in the Song Dynasty and "Flat Food" in the Yuan Dynasty. The Qing Dynasty called it "Jiaozi".
The cooking method of Shangdang flat food is divided into four steps, and the operation essentials are as follows:
The first step is to mix the stuffing. Chop pork into paste, add pepper water, Jiang Mo, monosodium glutamate, refined salt, soy sauce and sesame oil, clean and chop Chinese cabbage, and mix with meat to get the filling.
The second step is to knead the dough. Put the fine powder into a basin, knead the dough with 250 grams of clear water, knead thoroughly, and cover it with a wet cloth. After filling, rub the strips, pull the agent, roll them into dumpling skins, wrap them, and knead them into flat food.
Step three, prepare soup. Cut the fried tofu into thin strips, wash the kelp and cut it into filaments, wash the spinach and cut it into sections, soak the dry powder strips in warm water until soft, and wash the coriander and fungus for later use.
The fourth step is to cook flat food. Bring the soup pot to a boil with water, add flat vegetables and cook until half cooked, add Jiang Mo, yuba, kelp, vermicelli, spinach, black fungus and cooked shredded chicken, add soy sauce, refined salt, monosodium glutamate and pepper, hook the vegetables into running water, add chopped green onion, coriander, vinegar and Chili oil, and stir well.