1, steamed dumplings are a very attractive special snack, which is said to have originated from steamed buns. 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 China textbook "Pu Tong Shi" published by North Korea (now North Korea) in the 4th century, it was recorded that Yuan Dadu (now Beijing) sold "plain and sour stuffing with a little wheat".

2. The book indicates that "a little wheat" is made of wheat flour, wrapped into thin slices, and eaten with soup when steamed. In dialect, it is called a little wheat. "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.

3. 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".

4. The word "a little wheat" appeared in Li Dou's "Yangzhou Painting Boat" and Lu Gu's "Tong Qiao Bai Ji". "Tell Li Cuilian's Story in Qingping Mountain Hall": "What is the difficulty of selling and eating? I will cut three soups and two pieces. " Fu Chongju's Overview of Food and Recipes in Chengdu lists "all kinds of steamed dumplings, big meat, twisted vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum steamed dumplings and lotus steamed dumplings".

5. In the cookbook Tiaodingji compiled by an anonymous person in Qing Dynasty, there are "steamed dumplings with minced meat", "steamed dumplings with bean paste" and "steamed dumplings with oil and sugar". Among them, "meat stuffing" takes chicken and ham as raw materials and seasonal dishes as fillings. "Sugar frying is made of vegetable oil diced, walnut kernel and white sugar. There is also a kind of "stewed bean sprouts" in southern China.