Jiaozi put it outside for a while, let the water boil for a while. Then add cold water to the pot and add water for almost three times to keep the dumplings rolling, which is better. When all the jiaozi surfaced, they were ripe.

According to legend, Tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) began to eat a novel food, which was filled with black sesame seeds and lard, added with a little sugar, and wrapped in glutinous rice flour. After cooking, it tastes sweet, delicious and interesting.

Because this kind of dumpling is floating and heavy when cooked in a pot, it was originally called "floating Zi Yuan", and was later renamed as dumpling in some areas.

I can't help but want to take a big bite in the face of the hot and fragrant jiaozi. All ages should pay special attention. Remember to eat jiaozi slowly so as not to choke my throat or trachea.