The origin of dumplings:

Zhang Zhongjing made "Jiao Er" to drive away the cold and cure people's ear problems. He cured frostbite for people with frostbitten ears.

Legend has it that when Zhang Zhongjing resigned from his post and returned to his hometown, his hometown was in the winter period, the weather was very cold, and the people at that time were so poor and destitute that they did not have extra money to buy warm clothes, so every poor and destitute person knew how to stiffen their limbs, and their ears froze to the point of becoming unrecognizable.

Because of Zhang Zhongjing's great fame at that time, many people came to his door to ask for medicine. When Zhang Zhongjing thought of their frozen appearance, even though there were many people who came to his door to ask for medicine, Zhang Zhongjing gave up his medicine one by one to save them, and gained the praise of the people.

Later, Zhang Zhongjing made "Jiao Er", which are today's dumplings. At that time, the dumplings were made with mutton and some cold-expelling herbs, boiled, chopped and wrapped in dough, then put into the soup to cook again, and then scooped up a bowl of soup after cooking and put in a couple of Jiao Er, one for each person.

After people ate the Jiao Er and drank the cold-expelling soup, their bodies were warm, and the blood flowed in their ears. Since then, the people who ate it did not freeze again, and their ears did not rot.

The development of dumplings

Dumplings have been known by many different names over the long years of their development, including the ancient names of "jail balls," "flatbread," "dumplings," "dumplings," "dumplings," "dumplings," "dumplings," "dumplings," and "dumplings.

The Three Kingdoms period called dumplings "crescent ravioli", in the period of the North and South Dynasties called dumplings "ravioli", the Tang Dynasty when called "supine crescent-shaped ravioli", in the Song Dynasty, when called dumplings "ravioli", "ravioli", "ravioli", "ravioli", "ravioli", "ravioli" and "ravioli". In the Song Dynasty, it was called "Jiaozi", in the Yuan Dynasty, it was called "Bianshi", and in the Qing Dynasty, it was called "Dumpling". In fact, the first record of dumplings is originated in the Eastern Han Dynasty, Nanyang people medical sage Zhang Zhongjing first.

At that time, dumplings were used for medicinal purposes. Zhang Zhongjing ground wheat flour, added water and flour, and wrapped some cold-removing medicines in the dough to cure people's illnesses, such as lamb and pepper wrapped in the dough to treat frostbite for people with frostbitten ears.

There is also a saying: in the Spring and Autumn and Warring States period, signs of dumplings in the Eastern Barbarians Xue State (today's Tengzhou, Shandong municipal area) found in the tombs, which fully explains the Chinese food culture in the unique cuisine, is likely to have its earliest origins in China's ancient Eastern Barbarians.

Dumplings were introduced to Mongolia, an ethnic minority, during the Song Dynasty. Dumplings were also quickly influenced by Mongolia's bold and spontaneous character after they were introduced to the country. The Mongolian word for "dumpling" is similar to the word "plaque".

The style of the dumplings changed from small and thin to large and thick. As the ancient empire of Mengguo conquered the world, flatbread was spread around the world. This led to the emergence of several varieties of dumplings, including Russian dumplings, Kazakhstan dumplings, and Korean dumplings. The Mongol Empire contributed greatly to the spread of Chinese dumplings to the world. This is also confirmed in the books and materials of the Ming Dynasty.