Dumplings, also known as boiled dumplings, are a traditional specialty food loved by the Chinese people, a staple food and local snack in northern China, as well as a New Year's festival food. There is a folk song that says, "When it's cold, eat dumplings to celebrate the New Year." Dumplings are made of dough wrapped in water and boiled. Dumplings originated in the Eastern Han Dynasty and were first created by Zhang Zhongjing, the sage of medicine. Dumplings are made with cold water and flour as the agent, and the flour and water are kneaded together to form a large coarse dough, covered with a dry, wet gauze or towel, and left to molasses for about an hour, then cut with a knife or hand-picked into a number of small dough balls, and then successively kneaded into a long, long, garden strip of about 3 centimeters in diameter, and then cut with a knife or hand-picked into a small noodle dessert, and then rolled out into a slightly thicker, surrounding, thinner dumpling skin, wrapped around the filling, and then pinched into the shape of a crescent moon or an angle. Pinch the dumpling skin into a crescent shape or an angle shape, boil cold water first, wrap the dumplings and put them in a pot with a slotted spoon or a soup ladle (with the convex side facing upwards) and row them counterclockwise or clockwise along the edge of the pot in order to prevent the dumplings from sticking together, and cook them until the dumplings float to the surface of the water. (If they are stuffed with meat, you can add a little cold water to the boiling water before boiling, and repeat the process two or three times). Dumpling skins can also be made of hot noodles, crispy noodles, or rice flour; fillings can be meat, vegetarian, sweet, or salty; and maturation methods can be steamed, branded, pan-fried, or deep-fried. Meat fillings include sanshen, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, and mutton, while vegetarian fillings are divided into assorted vegetal fillings and ordinary vegetal fillings. Dumplings are characterized by thin skin and tender filling, delicious flavor, unique shape, and never get tired of eating. Dumplings are made from a wide variety of nutrients, and the steaming method ensures less nutrient loss and conforms to the connotations of the Chinese food culture of color, flavor, and aroma. Dumplings are a time-honored folk food, popular among the general public, and there is a popular saying that "it's not as good as dumplings". Dumplings have become an indispensable delicacy during the Chinese New Year festivities.

[Edit Paragraph]Origin

Dumplings originated in ancient times as jiaozi. The original name of the dumpling is "Jiao Er", which is rumored to have been first invented by Zhang Zhongjing, the sage of medicine in China, with a history of more than 1,800 years. As early as in the Three Kingdoms period, this food was mentioned in the book "Guangya" written by Zhang Yi of Wei. The relevant historical records of the Qing Dynasty said, "On New Year's Day, when it is time for the first day of the year, the food is served with the same departure, such as eating flatbread, which is known as jiaozi, taking the meaning of the year-end cross." Also said: "the first day of every year, whether rich or poor, rich or poor, all to do dumplings to eat white flour, known as boiled meat and potatoes, the whole country is the same, no difference. Wealthy families, secretly to the gold and silver ingot hidden in the meat and potatoes, in order to divine the smooth, family members eaters, the end of the year is very lucky." This means that people eat dumplings on New Year's Day, symbolizing good luck, to show that the old and welcome the new. Recent Xu Ke compiled the "Qing Barnyard Banknotes" said: "in the filling, or called the powder angle - and steamed food fried food can be boiled in water and soup is called dumplings." For thousands of years, dumplings have been a favorite food for New Year's celebrations, and have been passed down from one generation to the next.

Historical Development of Dumplings

The Song Dynasty called dumplings "jiao'er", which is the etymology of the word "dumpling" in later times. This style of writing can still be seen in the subsequent Yuan, Ming, Qing and Republic of China dynasties, which called dumplings "flat food". In the Wanli period of the Ming Dynasty, Shen Bang's "Miscellaneous Records of the Wan Agency" recorded: "On New Year's Day, when we pay homage to the New Year, we will make a plaque of food". Liu Ruoyu's "discretion in the record": "the first day of the first day of the festival, eat fruit snacks, that is, plaque food." In the Yuan and Ming dynasties, the word "plaque" in "plaque food" is now commonly known as "flat". "flat food" a, may come from the Mongolian language.

According to "Guangya", written by Zhang Yi of the Three Kingdoms Wei, there was already a crescent-shaped food called "hundun", which is basically similar to the shape of dumplings nowadays. To the North and South Dynasties, wontons "shaped like a crescent moon, the world's common food". It is assumed that after the dumplings were cooked, they were not fished out and eaten separately, but were mixed with the soup and served in a bowl, so people at that time called the dumplings "wontons". This way of eating is still popular in some parts of China, such as Henan and Shaanxi, where people eat dumplings with parsley, scallions, shrimp skin, chives and other small ingredients in the soup.

By about the Tang Dynasty, dumplings had become almost the same as today's dumplings and were fished out and eaten individually on a plate.

The Song dynasty called dumplings "jiao'er," which is the etymology of the word "dumpling" in later times. This style of writing can still be seen in the subsequent Yuan, Ming, Qing and Republic of China.

The Yuan Dynasty called dumplings "flat food". In the Wanli period of the Ming Dynasty, Shen Bang's "Miscellaneous Records of the Wan Agency" recorded: "On New Year's Day, when we pay homage to the New Year, we make plaice of food". Liu Ruoyu's "discretion in the record": "the first day of the first day of the festival, eat fruit snacks, that is, plaque food." In the Yuan and Ming dynasties, the word "plaque" in "plaque food" is now commonly known as "flat". "flat food" a, may come from the Mongolian language.

The Qing Dynasty, such as "dumplings", "water snacks", "boiled meat and potatoes" and other dumplings about the new title. The increase in the name of the dumplings, indicating that its circulation in the expanding region of the folk Spring Festival to eat dumplings in the Ming and Qing dynasties has been quite prevalent. Dumplings are usually wrapped before 12:00 pm on the night of the 30th day of the year, to be eaten in the middle of the night, when it is the beginning of the first day of the first month of the Lunar New Year, eating dumplings to take the meaning of "more years of the cross", "son" for the "son of the time! "There are many legends about eating dumplings on New Year's Day, one of which says that it is in honor of the Pangu's creation of the heavens and the earth, and that it was the first time that the Pangu's creation of the heavens and the earth was brought into being. There are many legends about eating dumplings on New Year's Day, one of which says that it is to commemorate the Pangu's opening up of the sky and ending of the state of chaos, and the other is to take it as a homonym of "Hun Hoard", meaning "grain hoard". In addition, it is also rumored that the folklore of eating dumplings is related to the creation of man by Nuwa. When Nuwa created man, due to the cold weather, the ears of the yellow earth people would easily freeze off. In order to keep the ears in place, Nuwa tied a small eye in the ear, tied the ear with a thin thread, and put the other end of the thread in the mouth of the yellow earth people to bite on, so that the ear could be considered done. In order to commemorate the achievements of Nuwa, the people made dumplings, kneaded the dough in the shape of human ears, wrapped the filling (thread) inside, and ate them by biting them with their mouths.

[Edit Paragraph]Allusion

The original name of the dumpling is "Jiao Er", which is rumored to have been first invented by Zhang Zhongjing, the sage of Chinese medicine. The story of his "Jiao Er Soup for Getting Rid of Cold" has been passed down in folklore to this day. Zhang Zhongjing

Zhang Zhongjing (张仲景) was a native of Nanyang (Nanyang, Henan Province) in the Eastern Han Dynasty. He studied hard since his childhood and learned from many sources, and became the founder of Chinese medicine. He wrote "Treatise on Miscellaneous Diseases of Typhoid", which is a collection of medical books and has been regarded as a classic by all generations of medical practitioners. Zhang Zhongjing famously said, "To enter is to save the world, and to retreat is to save the people; if you can't be a good prime minister, you should also be a good doctor." Zhang Zhongjing was not only a skillful healer who could cure all kinds of diseases, but also had a high medical ethics, saving countless lives by treating both the poor and the rich.

The story goes that when Zhang Zhongjing was the governor of Changsha, he often treated the people. One year, when the local plague was prevalent, he built a cauldron at the entrance of the government office and saved people's lives by giving them medicine, which was y loved by the people of Changsha. After Zhang Zhongjing returned home from Changsha in time for the winter solstice, he walked to the bank of Baihe River in his hometown and saw that many poor people were suffering from hunger and cold, and their ears were frozen. It turned out that typhoid fever was prevalent at that time, and many people died of the disease. He felt very hard in his heart and was determined to save them. When Zhang Zhongjing returned home, there were so many people seeking medical treatment that he was very busy, but he always remembered those poor people with frozen ears in his heart. He followed the example of Changsha, and asked his disciples to set up a medical hut and a cauldron in a vacant lot in Dongguan, Nanyang, and opened the hut on the winter solstice, giving medicine to the poor to cure their wounds.

Zhang Zhongjing's medicine is called "Cold-removing Jiao Er Tang", which summarizes more than 300 years of clinical practice in the Han Dynasty, and its practice is to use mutton, chili peppers and some cold-removing herbs boiled in a pot to boil, and then after cooking, these things are fished out and chopped up, and wrapped in dough to form an ear-shaped "Jiao Er", and cooked in a pot. After boiling, these things were fished out and chopped up, wrapped in dough and made into ear-shaped "Jiao Er", which was then boiled in a pot and distributed to the patients begging for medicine. Each person was given two ears and a bowl of soup. People ate the soup to get rid of cold body heat, blood flow, two ears warm. The people ate it from the winter solstice to New Year's Eve, warding off typhoid and curing their frozen ears.

Zhang Zhongjing sheds medicine until the 30th day of the New Year. On the first day of the Lunar New Year, people celebrated the New Year and the recovery of the rotten ear by making New Year's food in the shape of the ear and eating it on the morning of the first day of the Lunar New Year. People called this food "dumpling ear", "dumpling" or "flat food" and ate it on the winter solstice and the first day of the new year to commemorate the day when Zhang Zhongjing opened the shed and cured the patients.

Zhang Zhongjing was born nearly 1,800 years ago, but the story of how he made the "Cold-removing Jiao Er Soup" has been widely circulated among the people. Every winter solstice and the first day of the Lunar New Year, people eat dumplings, still remembering the kindness of Zhang Zhongjing. Today, we don't need to use jiao ear to cure frozen ears, but dumplings have become the most common and favorite food.

[edit]Customs and culture

Dumplings on the 30th day of the Lunar New Year. Is one of the most important elements of the New Year's folk in the vast areas of northern China. Dumplings on the New Year's Eve, because it is an important part of the festival, so there are also many rules and agreed upon customary content. These customs are all needed to match the atmosphere of the New Year.

Customs of eating dumplings on Chinese New Year

When it comes to New Year's Eve, what comes to mind for many people is a family gathering around to make dumplings. Dumplings are an essential part of the New Year's Eve dinner table. Especially in northern China, making and eating dumplings has become an important activity for most families to celebrate New Year's Eve. As the saying goes, "Eat dumplings to celebrate New Year's Eve". Chinese New Year is the grandest annual festival of the Chinese people. In order to have a good New Year, in the old days, as soon as a farming family enters the threshold of the Lunar New Year, they start to busy themselves with the New Year. From the 23rd day of the Lunar New Year, commonly known as "Xiao Nian", the countdown to the New Year begins, with colorful lanterns, sticking up couplets, and cleaning up the courtyards, in preparation for welcoming relatives from afar and celebrating the Year of Reunion. On the evening of New Year's Eve, the most important activity is to make dumplings for the whole family.

According to the literature, the custom of eating dumplings on the occasion of the Spring Festival appeared as late as the Ming Dynasty. What is particularly noteworthy is that by the Qing Dynasty, the custom had become so widespread that it had been fixed. This custom is related to the ancient Chinese timekeeping system, which used the twelve earthly branches to record the time of day. Each day is divided into twelve periods, then the beginning of each day is Zi Shi, Zi Shi is equivalent to today's midnight 23:00 to 1:00 this time, then at the end of each year, the year 30 time, then this is not only the old and the new two days of the change, but the new and the old years of the change, the Chinese people called it "cross the child". Chinese people pay great attention to the boundaries, especially the boundaries of the old year and the new year, so at this time, some rituals should be organized to pray for the good luck of the coming year, so at this time to eat dumplings, dumplings and this "Jiaozi" is exactly homophonic, and dumplings also have such a rich meaning of good luck of the culture, so the Chinese people have slowly formed, and the Chinese people have been able to make a lot of progress in the development of the Chinese culture. That is why the Chinese have developed the custom of eating dumplings on the first day of the Lunar New Year, on the occasion of the Chinese New Year, and on the first day of the Lunar New Year. For the Chinese people, who emphasize the importance of family, on New Year's Eve, the snow falls silently outside the window, the light inside the house is warm, and the pot is steaming hot. All the thoughts and blessings are wrapped into the thin dumpling skin! Red-hot fire boiling water, the more it boils, the more it tastes, accompanied by the firecrackers of the old year and the new year, the dumplings, but also the expectations of the coming year.

Dumpling filling

Dumplings have long been more than just a delicacy, but when you talk to your friends about what Chinese cuisine stands for, you can't help but mention it. Every part of it contains Chinese culture, and it is basically a must-have for every family on the night of the 30th, as well as an expression of people's aspirations and demands for a better life. But how can we make dumplings cultural? The following is an introduction to the culture of dumpling filling:

1) Celery filling - that is, the meaning of Qin Cai, so it is Qin Cai dumplings

Qin: that is, diligent, hard-working; often, diligently (frequently) a steady stream of, so-called Qin Cai. It is a blessing for the constant flow of material wealth; it is also a blessing for diligence and pragmatism.

2) Leek filling - the meaning of "long wealth", so it is called "long wealth dumpling"

Jiu: long, long, long, long, long, long, long wealth. It is a prayer for long-lasting material wealth; it is also a prayer for a long life, wishing for a long life - health, harmony, happiness and well-being.

3)Pak Choi Dumplings are filled with cabbage, which means a hundred kinds of wealth, so they are called Pak Choi Dumplings

Hundred: a quantitative word meaning a hundred kinds of wealth. It is a blessing for a hundred kinds of wealth, or a wish for the newlyweds to grow old together.

4)Shiitake mushroom filling - that is, the meaning of drum wealth, so it is drum wealth dumplings

Drum: that is, high up, protruding, the shape of Shiitake mushrooms as upward arrowheads, or for the stock market potential, upward, full of drums of the meaning of drums of wealth; or for the younger generation to express the hope that they will be successful in the best of good wishes.

5)Sauerkraut filling - that is, the meaning of the calculation of wealth, so the calculation of wealth dumplings

Calculation: that is, accounting, liquidation. If you have so much money that you have to count it all night, how much is it? It is called "counting wealth"; or it is a blessing for choice, choice is greater than effort, may relatives and friends have a good choice, choose well.

6) meat and vegetable filling - that is, there is the meaning of wealth Therefore, there is wealth dumplings

There: that is, there is, anyone who has seen Zhao Benshan's sketches, who will forget "talented, too talented!" This famous saying? It is said that there is wealth; bless you with wealth, and even more bless you with talent.

7)Fish filling - both the meaning of surplus wealth Therefore Yu Cai dumplings

Yu: that is, the remainder, more than enough, bless you year after year, called Yu Cai. What you pay for is hard work, what you get is wealth, and what you leave behind is your health.

8)Beef filling - that is, the meaning of cattle wealth, so the cattle wealth dumplings

Cow: that is, the meaning of cattle, speculation in the stock market friends of the favorite, every day in the cattle market, the cow is called the cattle wealth; more wishing our friends good health, cattle full of energy.

9)Mutton filling - that is, the meaning of foreign wealth, so the foreign wealth dumplings

Ocean: that is, the vast, many; than the sea is also vast, I wish you to develop foreign wealth, called the foreign wealth.

10)Filled with jujubes, the dumpling is called "Cai Cai Dumpling" (招财饺)

Cai Cai Dumpling

Cai Cai Dumpling is a traditional dumpling filled with jujubes, which means that it is called "Cai Cai Dumpling" (招财). Traditionally, we like to put coins in the dumplings, and those who eat them have the best luck, but they are not very safe and hygienic, so we put big red dates on them, wishing that those who eat them will be red-hot and full of fortune in the new year.

11) wild vegetable filling - that is, the meaning of wild wealth, so the wild wealth dumplings

Wild: that is, the wild, or for the accident. Who doesn't like green, healthy and unexpected wealth? It is called wild wealth.

12)Vegetable filling - that is, the meaning of wealth, so it is Cai Cai dumplings

Cai Cai: that is, wealth, the God of Wealth, both the meaning of receiving wealth and wealth. It is filled with vegetables and is called "Cai Zhi" (财到).

13)Sweet filling - that is, the meaning of adding wealth, so it is Tim Cai dumplings

Tim Cai: that is, the meaning of increasing, adding. It is a sweet food, or soup dumplings, mooncakes, etc.; it is also harmonized with Genius, which is called "Tim Cai".

So, there are dumpling culture blessing SMS:

Dumplings wish you--

People diligently wealth, husband and wife hundred wealth, family surplus wealth, investment drum wealth, out of the door wealth to the door to add wealth, occasional encounter with the wild wealth, every day to attract wealth, the body of the cattle wealth, career foreign wealth, family long wealth, everything counting wealth, a lifetime of wealth. I've got a lot of money in my life.

Symbolism of dumplings

Dumplings on New Year's Eve. It is one of the most important elements of the New Year's celebration in the northern part of China. Dumplings on New Year's Eve, because it is an important part of the festival, also stipulates many rules and agreed customary content. These customs are all needed to match the atmosphere of the New Year.

When making dumplings, people often pack gold ruyi, sugar, peanuts, dates and chestnuts into the filling. Those who ate the jin yu yi and sugar would have sweeter days in the coming year, those who ate peanuts would have a long and healthy life, and those who ate jujubes and chestnuts would give birth to precious children early.

In some areas, people eat dumplings with some side dishes for good luck. For example, eating tofu, symbolizing the happiness of the whole family; eating persimmon cake, symbolizing everything is going well; eating three fresh vegetables. Symbolizing the three suns. Taiwanese people eat fish dumplings, meat dumplings and hairy vegetables to symbolize reunion and wealth. Dumplings come in many varieties depending on the filling and the method of preparation. Even if the same kind of dumplings, there are different ways to eat them: the Daur people in Inner Mongolia and Heilongjiang want to cook the dumplings in vermicelli broth. Then they eat the dumplings together with the soup; in some areas of Henan Province, dumplings and noodles are cooked together and called

.