Whether it is steamed stuffed bun, jiaozi, pie or fried dumpling, they are all Bai Yueguang in the eyes of many people in China.

In contrast, the presence of steamed dumplings seems to be less intense.

Unlike jiaozi, it is not only a daily necessity, but also a necessity for many festivals.

Unlike steamed buns, they are ever-changing and can even be as beautiful as works of art.

Although steamed dumplings are low-key, from north to south, it is a greasy steamed dumpling that has saved us from hunger in countless mornings.

0 1 steamed dumplings, steamed dumplings, roasted plums or consignment?

Steamed dumplings are definitely the best food with vest.

Shaomai, Shaomai, Shaomai, Meishao, Xiao Kai, turtle's head ... These are its trumpet.

It is normal for the same food to have different names in different areas.

But why do steamed dumplings have so many names?

Steamed dumplings and steamed dumplings, which are the two words with the highest frequency, are also the earliest words.

The word "steamed dumplings" first appeared in the Song Dynasty when China people's cooking broke out.

Li Cuilian, a sharp-tongued daughter-in-law in Huasongben, compiled and engraved by Hong Kun during the Jiajing period of Ming Dynasty, mentioned: "Why is it difficult to cook and sell plaque food? I can cut three soups and two pieces. "

Park Shi Tong, a Chinese textbook published in North Korea (present-day Korean Peninsula) in the Yuan Dynasty, records that Yuan Dadu (Beijing) sold "plain and sour stuffing with a little wheat".

The book is marked with the word "a little wheat", saying that wheat flour is made into thin slices and steamed in meat, and it is also mentioned that "when the top is used as a flower, it is called" selling "in dialect.

This steamed dumpling is no different from today's practice. The words Shao Shao and Shao Mai also exist.

During the Ming and Qing Dynasties, steamed dumplings were also recorded in many documents. As for which word it is, there are both.

Besides steamed dumplings and Shaoshao, there are many other names, such as Shaoshao, Shaomei, Shamao, Xiao Kai, Guipengtou and so on, all of which are related to the spread of steamed dumplings.

Most of these names appeared in the Ming and Qing Dynasties, especially after the Qing Dynasty, because of dialect, accent and pronunciation errors.

For example, some areas in the northwest call it "taking beauty", but it is also called "burning plum" in Hubei, "shamao" in Jiading, Shanghai, and "small sale" in some areas of Fujian and Guangdong. Most of these flower names are caused by dialect pronunciation.

There are also some common names, such as Ghost Pengtou, which is the common name of Yangzhou steamed dumplings in Qing Dynasty. It is recorded in Yangzhou Painting Boat Record: "Wenxing Garden is named after a little wheat, and it is called Ghost Pengtou."

"Laughter" is the common name of Fujian steamed dumplings in Qing Dynasty.

During the Qing Dynasty and the Republic of China, many steamed dumplings were sold in teahouses instead of restaurants, so it was also written as "mis-selling", which means "mis-selling" (there is no nonsense in cross talk).

There are so many names for a food, which shows that steamed dumplings are widely spread.

What is richer than the name of steamed dumplings is probably its stuffing. The steamed dumplings you eat in the north and south may be completely different foods.

In steamed dumplings in the north, meat is orthodox.

Whether in Inner Mongolia, Northeast China, Beijing or Shandong, meat is the soul of steamed dumplings in the north.

Among the steamed dumplings in the north, the most hard core is steamed dumplings, a kind of mutton from Inner Mongolia.

In Jia's film "Jianghu Children", the woman of the underworld boss wants to eat steamed dumplings and wants to go to Hohhot from Datong, Shanxi.

After all, a drawer of mutton steamed dumplings, crystal clear, as thin as wings, full of juice, unbreakable, not only brought enough heat to Inner Mongolia people in Saibei, but also brought endless delicious food.

Grassland mutton, which comes from Inner Mongolia, not only has no smell, but also has very tender meat.

Mutton can't be minced with a meat grinder. Instead, it is necessary to dice by hand, mix with onion and ginger, and pour with sesame oil, and a special fragrance of steamed dumplings of Inner Mongolia mutton will come out.

A thin skin is a must for top-quality mutton steamed dumplings. The glittering and translucent skin needs ironing, and then roll out the lotus-leaf lace with a walking pestle.

Take the skin in your left hand, pick out the stuffing in your right hand, put it in the middle of the steamed dumpling skin, fold it conveniently, and the steamed dumplings will bloom.

Steamed dumplings should be eaten hot after serving. Pour a plate of vinegar, mix some peppers to eat spicy, and roll steamed dumplings in vinegar.

Take a small bite and slowly suck out the soup from the steamed dumplings. The smell of mutton is mixed with the smell of onion, which wraps your mouth, but be careful not to burn your mouth.

Then bite it down, and the fat and thin mutton stuffing still keeps the taste of Q-bomb.

Brick tea is the best CP for Mongolian mutton steamed dumplings. Have a steamed dumpling and sip brick tea. The smell of tea took away the greasy mutton left in the mouth.

It should be noted that steamed dumplings are not sold by individuals or drawers in Inner Mongolia, but by "two". One or two steamed dumplings are six in Baotou and eight in Hohhot.

This "two" does not refer to the weight of steamed dumplings, but the weight of steamed dumplings skin. So in Hohhot, there is also a saying that "two steamed dumplings suffocate the Han people." If you can eat half a catty, you are definitely a god.

In fact, in Datong, the locals are also very particular about being steamed dumplings. After all, there were many Shanxi people who used to "go west" in Inner Mongolia, and the cultural habits of the two places have a lot in common.

Datong local famous flower steamed dumplings are more exquisite in shape. A drawer of steamed dumplings has different patterns, and the stuffing is not limited to mutton. Chickens, pigs, cows and sheep can all be included.

Nowadays, Baihua steamed dumplings have become the intangible cultural heritage of Datong city.

The most famous restaurant selling steamed dumplings in Beijing is "Unique Restaurant". How to do it now is not evaluated. It was named by Emperor Qianlong in the Qing Dynasty.

There are many snacks that make a fuss about Emperor Qianlong, but here in steamed dumplings, Lord Qianlong may be true love.

He not only named the capital, but also had steamed dumplings on the menu when he went to Jiangnan, and even wrote poems for steamed dumplings.