Different places have different customs of eating jiaozi.

1, eat jiaozi during the Spring Festival. Jiaozi is a traditional festival food with a long history in most northern areas. Jiaozi is shaped like an ingot. Eating jiaozi during the Spring Festival means "getting rich". There is an old saying.

The phrase "delicious but jiaozi, relaxing but sleeping".

2. Eat jiaozi on the fifth day of the first lunar month. The fifth day is commonly known as "breaking the fifth day". It is said that eating jiaozi on this day is to "pinch the mouth of the villain", send the New Year and sacrifice to the god of wealth. On the fifth day, I ate jiaozi and was forbidden to gossip. Sending new year's goods, the fifth day has passed, and the New Year has come, and farmers have started their work for a year. Sacrifice to the god of wealth, and sacrifice to the god of wealth on this day in order to make a fortune.

On the fifteenth day of the first month of Lantern Festival, jiaozi is the main food, supplemented by Lantern Festival, which means people get together when they get rich.

4. Eat jiaozi. Some people prostrate themselves on jiaozi, on their faces, and on millet to beg for food.

5. beginning of autumn eats jiaozi. Eating beginning of autumn and jiaozi in autumn will make you fat, because people's living conditions were not good in the past, so it is a yearning for being fat.

6. beginning of winter eats jiaozi stuffed with melon. There is a saying that "you will live to 88 years old if you eat wax gourd" and "you will not freeze your ears if you eat wax gourd in jiaozi".

7. Eat jiaozi on New Year's Day.

8. Eat jiaozi on New Year's Eve. According to the older generation, the ancient New Year's Eve dinner is a homonym for eating zygotes, which means harmony and beauty. At that time, the zygote eaten on New Year's Eve was made of corn flour and flour due to limited conditions. Later, when people had a good life, they changed the zygote into a zygote.

9. Eat jiaozi for your birthday. As the saying goes, pimples are short and noodles are long. After eating jiaozi, 10,000 people lived.

10, jiaozi Festival in the north, and jiaozi where children have a full moon and the elderly celebrate their birthdays.

Second, eat some places in jiaozi.

1, Guangdong shrimp dumplings made of pink shrimp.

Shrimp dumplings, a traditional snack of the Han nationality in Guangdong, belong to Cantonese cuisine and originated from the teahouse near He Yong market in the suburb of Guangzhou. Those places are rich in fish and shrimp, and the master of the teahouse serves pork and bamboo shoots to make meat stuffing. At that time, the skin of shrimp dumplings was sticky (big) rice flour, and the cortex was very thick, but because of the delicacy of fresh shrimp, it soon spread. The teahouse in the city introduced shrimp dumplings. After improvement, one or two shrimps were wrapped in a layer of orange dough, and the weight was mostly limited to one bite. Traditional shrimp dumplings are half-moon-shaped, with twelve layers of spider bellies. The stuffing is shrimp and bamboo shoots, which are delicious, smooth and delicious.

2. Shanghai fried dumpling

Materials for making Shanghai fried dumpling:

Ingredients: 500g flour, 300g minced meat, refined salt 10g, sugar 10g, monosodium glutamate 10g, yellow wine, onion and ginger juice, and 75g crude oil.

Processing technology of Shanghai fried dumpling;

(1) add boiling water to flour and knead it into dough, then knead it into 40 blanks and roll it into round skins for later use;

(2) Put minced meat into a dish, add salt, sugar, monosodium glutamate, yellow wine, onion ginger juice and a little water, and stir evenly to form stuffing;

(3) Put the stuffed pericardium into leather and knead it into a crescent-shaped blank; (4) Bring the pan to fire, add oil, fry the pot stickers for 5 minutes, add appropriate amount of water to cover the pan, continue frying for about 10 minutes, and then turn the pan for several minutes.

3. Yangzhou crab roe steamed dumplings

Raw materials of steamed dumplings with crab roe: 600g flour, 200g crab roe, 200g shrimp, bamboo shoots 120g, crab roe 120g, 3 eggs and sea cucumber 120g.

Accessories of steamed dumplings with crab roe: onion 10g, ginger 6g, refined salt 8g, monosodium glutamate 4g, broth 10g, cooking wine 10g and sesame oil 30g.

The practice of steamed dumplings with crab roe;

(1) Wash crab roe, crab meat, sea cucumber, shrimps and bamboo shoots, cut into cubes and stir-fry; Stir-fry eggs into egg blossoms; Peel onion and ginger, wash and cut into powder for later use.

(2) Put diced crab roe, diced crab meat, diced sea cucumber, diced shrimp, diced bamboo shoots and plumeria into a basin and mix well, then add chopped green onion, Jiang Mo, refined salt, monosodium glutamate, broth, cooking wine and sesame oil and mix well to get the filling.

Practice of steamed dumplings with crab roe

(3) Put the flour into a pot, scald it into snowflake shape with 70% boiling water, let it cool, pour in 30% cold water, knead it into dough, and knead it into long strips, with three grains per 50g. Flatten the meatballs, roll them into round skins, wrap them with stuffing, and knead them into crescent-shaped jiaozi, which is the black body of steamed dumplings.

(4) Put the steamed dumplings on the drawer and steam them for about 8 minutes, then you can eat them.

The characteristics of steamed dumplings with crab roe: This jiaozi seafood is rich in flavor and light in taste.

4. Shandong soup packets

Raw materials:

450g of pork, 500g of flour, 50g of sea cucumber, 40g of dried seaweed, 20g of scallop, 20g of black fungus, salt, monosodium glutamate, soy sauce and sesame oil.

Method:

(1) Put the flour into the pot, add 200g of water and 1g of refined salt and flour, knead into dough, put it on a chopping board, rub it into strips, pick 120 grains, and roll them into small dumpling skins one by one.

(2) Chop pork into powder, dice sea cucumber, chop dried dried sea rice and scallop, chop black fungus, then mix all ingredients evenly, and then add refined salt, soy sauce, monosodium glutamate and sesame oil as stuffing.

(3) Making stock: put clear soup (or chicken soup) in the pot, add 3g of soy sauce and 3g of sesame oil, then tear a little laver, chop green garlic, and boil in the clear soup.

(4) Bring the water in the pot to a large fire, put jiaozi in it and push it along the bottom of the pot with a spoon. When jiaozi floats, cover the pot and boil it. Take it out in cold water and put it in the soup pot when cooking again. Put them on the table and eat the soup and jiaozi in a small bowl.

5. Jiaozi, the old border of Northeast China.

Laobian jiaozi is a famous traditional snack of Han nationality in Shenyang. It has a long history, from its creation to now, it has a history of 180 years. The reason why Laobian jiaozi enjoys a long-standing reputation is mainly because of its exquisite materials, exquisite production, unique shape and delicious taste. Its uniqueness lies in the stuffing and leather making. Mr. Hou Linbao, a famous artist in China, personally tasted the old jiaozi. He ate in high spirits and was full of praise. During the dinner, he wrote eight characters:

"jiaozi is the best in the world."

6. Sichuan Zhong dumplings

Zhong jiaozi is one of the traditional snacks of Han nationality in Chengdu, Sichuan Province. Beginning in the 19th year of Guangxu, founder Zhong, formerly known as Xie Senmao, began to hang the signboard of "Lizhixiangzhong Dumplings" at 193 1. Known for its unique flavor at home and abroad, it was awarded the titles of "China Time-honored Brand", "China Famous Snack" and "Green Catering Enterprise Clock Industry" by China Ministry of Internal Trade, China Cuisine Association and National Catering Green Engineering Committee respectively. In terms of materials, the main difference between dumplings and northern dumplings is that they are filled with pork, without adding other fresh vegetables and with special red oil, which is slightly sweet, salty and spicy and has a unique flavor; Dumplings are sweet in taste.

7.Xi 'an has a dumpling feast, where dozens of jiaozi with different shapes and stuffing are used to entertain guests.

Dumpling feast is a famous traditional snack of Han nationality in Xi, Shaanxi. The most famous local snack is "Dumpling Banquet", which is mainly composed of various jiaozi, so it is called "Xi 'an Dumpling Banquet". It is one of the special foods of various folk festivals such as Spring Festival and Lantern Festival. Dumpling feast is a kind of pasta that northerners generally like to eat. The stuffing is carefully made with meat and spices, and the food is delicious. Dumpling banquet is a famous flavor banquet innovated by Xi 'an Dumpling Restaurant and Defachang Dumpling Restaurant on the basis of tradition. It can be described as "one jiaozi with different flavors".

Edited on 20 16-0 1-22.

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