Mackerel Dumplings Pinyin: bà yú jiǎo zǐMackerel Dumplings is a traditional dish from the Jiaodong region of Shandong Province, part of the Lu cuisine family.

Wahoo: The blue-spotted horse mackerel (scientific name: Scomberomorus niphonius) is a species of fish in the family Scombridae, under the Spanish mackerel. The body is prolonged, laterally compressed, the caudal peduncle is thin, both sides in the caudal fin base with 3 elevated crests; body height is less than the head length; the tip of the muzzle is long; the mouth is large, the upper and lower jaws are about equal in length; the upper and lower jaws each have a row of strong teeth, laterally compressed, triangular, 14-20, sparsely arranged; the palatine bone and hoe bone are also dentate, the tongue is toothless; the body is covered with fine rounded scales, the lateral line of scales is larger, obvious, the ventral side of the majority of the bare scale;; the anal fin is homomorphic with the second dorsal fin; the caudal fin is y forked; Body dorsally blue-black, ventrally silvery-gray; with several rows of black circular spots along central side of body.

Origin of the dish: Shandong is an important birthplace of dumplings, and during the Qing Dynasty, all kinds of seafood dumpling stores spread all over the Jiaodong Peninsula, Yantai, Qingdao, Jinan, and right up to the city of Beijing. Mackerel and conch dumplings are especially famous. Zheng Banqiao for the Spanish mackerel dumplings also sealed "stuffed children Sun" elegant name, Sun's family for generations. Spanish mackerel dumplings "seven dumplings," the tenth generation of Sun's family, research and exploration of the distinctive seafood series of dumplings in the Jiaodong region is an expert in the production of seafood dumplings, but also to drive local residents to become rich, out of a large number of seafood dumplings business, which is almost every Spanish mackerel as a product feature, while the formation of a unique seafood dumplings industry base from the fillings, flour, machinery, dumplings customized generation of processing and so on. A series of enterprise form, but also led to the development of local catering culture and tourism industry. Production method: 1, clean the fish, cut into large pieces to facilitate the removal of meat 2, take the meat in the middle of the red position must be avoided, inside the thorns and fishy 3, according to the grain of the fish to take the meat 4, take out the fish to be carefully processed to avoid the middle of the thorns 5, will be processed after the fish on the board for wrestling to increase the toughness of the fish after wrestling and pork 1:1 ratio, the two types of meat mixture 7, Add soaked peppercorn water for mixing, add soy sauce, salt, onion, ginger and other seasonings 8, meat seasoned to add the right amount of chives 9, catch the skin wrapped dumplings 10, can add more water on the addition of water, dumplings are full of moisture, be sure to add a good soak in the peppercorn water, can be deodorized so that you can eat in your mouth only the taste of fresh taste can not eat the fishy flavor 11, finish