Steamed dumplings was first recorded in Historical Records as a Chinese textbook published by Koguryo in Yuan Dynasty, in which it was recorded that steamed dumplings stuffed with vegetarian acid was sold in Dadu (now Beijing) in Yuan Dynasty.

Authentic Shao Shao stuffing is still mutton, ginger and green onions. At present, the breakfast habit of Hohhot people is mainly burning, and restaurants are generally halal and pure in taste, which is completely different from those in other places. One or two is eight, much more than in jiaozi. If you can eat half a catty, you are really something.

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The origin of the name of steamed dumplings

There are many explanations about the origin of the word "steamed dumplings". There is a saying: in the early years, steamed dumplings were sold in teahouses. Diners are eating hot steamed dumplings while drinking thick brick tea or various lobular teas, so steamed dumplings are also called "selling", which means "selling by chance".

It is also said that because the edge of steamed dumplings is slightly wrinkled like flowers, it is also called "micro-beauty", which means "beauty while burning"; There is also a saying that steamed dumplings were originally called jiaozi because of its indecent name. It was renamed steamed dumplings because its edge is like a fast-maturing ear of wheat. Nowadays, steamed dumplings have become a delicious staple food, so it is usually called "steamed dumplings".

Baidu Encyclopedia-steamed dumplings