Corn often say "dumplings'" "dumplings" is what it means ah

Introduction

Zongzi is the Dragon Boat Festival festival food, the ancient name of "corn", legend has it that it was invented as a sacrifice to Qu Yuan who threw himself into the river, and it is the most culturally deep-rooted traditional food in the history of China so far.

Historical Records

Historical records about the dumplings, the earliest in the Han Dynasty Xu Shen's "Shuowen Jiezi". The character "粽" was originally written as "糉", and "说文新附" said "米部" as "糉". Rice section" said, "Rice dumpling, rice wrapped in reed leaves is also. The word "rice dumpling" was originally "糉" (糉), which means "rice wrapped in reed leaves". The Shuo Wen? The meaning is that the bird converges its legs and claws when it flies. Jiyun? Sending Rhymes: "Glutinous rice dumpling. Or as dumplings."

Rice dumplings, also known as "corn", the earliest recorded in the Western Jin Dynasty Zhou Chu's "Record of Wind and Land": "Midsummer end five, Fang Bo Xieji. Enjoy corn, turtle scale Shunde. Note: end, the beginning of the first five days of May. Four Zhong for Fang Bo. Commonly emphasize the fifth of May, the same as the summer solstice. ● (the same as "duck"), spring Fu chick, to the summer solstice month, are any bite. First of these two sections of the day, and the sticky rice wrapped in Mizuko leaves, mixed with corn, to the thick ash juice cooked to cook, the two festivals are still eaten. ...... sticky rice wrapped in a 'rice dumpling', a 'corner corn', cover the yin and yang are still phase bracts not dispersed image."

The Ming Dynasty Li Shizhen "Compendium of Materia Medica", clearly explains the use of Mizushu leaves wrapped in millet, boiled into a sharp horn or palm leaf shape food, so called "corner millet" or "dumplings".

After the Ming and Qing Dynasties, the dumplings are wrapped in glutinous rice, which is not called corn, and called dumplings.

Folklore

From the North and South Dynasties, the folk began to have zongzi originated from the people to pay homage to Qu Yuan.

Wu Jun (467-520) of the Southern Liang Dynasty wrote in the "Renewal of Qi Harmonic Records": "Qu Yuan threw himself into Miluo and died on the fifth day of the fifth month, and the people of Chu mourned his death. The people of Chu mourned his death. Every time on this day, they would store rice in bamboo tubes and throw them into the water to offer sacrifices. Han Jianwu, Changsha Ou Hui, day suddenly saw a man, claiming to be Sanlu Dafu, said: 'Jun should see the sacrifice, very good . But often left, bitter dragon stolen. Today, if you have a favor, you can neem leaves stuffed with colorful silk tied. These two things are also feared by the dragon. I followed his advice. The people of the world make rice dumplings and bring five-colored silk and neem leaves, which are the legacy of Miluo."

Another theory is that the people were afraid that Qu Yuan's body was eaten by the fish in the river, so they wrapped the dumplings and put them into the river to feed the fish.

The argument that the dumplings are associated with Qu Yuan has been widely extolled because of its romanticism. The dumplings have appeared repeatedly in the songs and fugues of the literati.

Yuan Zhen wrote in the Ten Songs of Table Summer, "Colorful wisps of Bijunjun, fragrant Japonica white jade ball."

In the Song Dynasty, Yang Wugui wrote in Qitianle Dragon Boat Festival: "The yellow plum rain is sparse. The first time I saw this, it was a very good time. Corn wrapped in gold, calamus flooded jade, the scenery is still Jing Chu. I'm not sure if I'm going to be able to do that. I'm not sure if I'm going to be able to get a good look at this, but I'm sure I'll be able to. The powder fragrance, call the wind damask fan small window afternoon."

Zongzi anecdotes

The longest history of the zongzi is Xi'an's honey cool zongzi, contained in the Tang Wei Juyuan "recipe". Characterized by the use of only glutinous rice, no filling, cooked and cooled, eaten with silk thread strangled into thin slices, poured with honey and yellow cinnamon sauce - white sugar pickled cinnamon sauce.

The largest zongzi - big meat zongzi produced in Nanning, Guangxi, each weighing about two pounds, with fat pork, mung beans as the filling, fragrant, soft, sweet, creamy and not greasy.

The smallest zongzi in Shanghai City God Temple, Green Wave Gallery, Lake Pavilion two places have. About an inch long, shaped like a pillow, stuffed with ham, small and fresh; Lake Pavilion for tea, very good.

Zongzi genre

Zongzi in the North, mostly simple white rice, or mixed with red beans, dates, dipped in sugar.

Jiangnan's zongzi reputation is the most prosperous, the practice is also complex, especially the filling, there are many variations. And a major difference between the northern dumplings is that the Jiangnan dumplings of glutinous rice raw materials, more pre-soya sauce impregnation, and meat steamed, fragrant.

Domestic dumplings, the most famous produced in Jiaxing, Jiangnan. Jiaxing dumplings as early as the Qing Dynasty, has enjoyed a great reputation. Food book records Jiaxing zongzi types and practices:

"Bamboo leaf zongzi": "take the bamboo leaf wrapped in white glutinous rice zongzi cooking, the tip of the tip has as raw cut diamond angle."

"Ai Xiang Zong": "Glutinous rice amalgamation, clip jujube, chestnut, mung bean, to Ai leaf soaked rice wrapped, into the pot to cook."

"Mint-scented rice dumplings": "Mint water soaked rice first steamed soft, mixed with sugar, wrapped in Ruo for small dumplings, and then boiled."

"Bean paste rice dumplings": "Bean paste, sugar, fat oil diced wrapped in small dumplings to cook."

"Lotus seed dumplings": "Remove the skin and heart, mixed with sugar, wrapped in small dumplings."

"Pine nut dumplings": "Peel the skin and wrap small dumplings."

"Ham dumplings": "Into the ham block package rice dumplings, ham to Jinhua. The ham should be Jinhua, and the fat is suitable for all. Also, the meat can be wrapped in dumplings."

Jiaxing rice dumplings, but also the most famous Wufangzhai. Jiaxing Wufangzhai fresh meat dumplings seasonal supply, with chopsticks clip four blocks, blocks see meat, fragrant and moist, crispy tender fresh, fat and glutinous not greasy. Huzhou Zhu boss dumplings to wash the sand sweet dumplings, to bean paste, lard for the filling is not rare, rare is the bean paste is washed sand - red beans boiled rotten shells, and then add sugar, cooked lard, rose juice stir-fried to the black crystal bright strong, this bean paste mouth aroma, moist, fine, slippery.

Famous rice dumplings

1 Wu Fang Zhai rice dumplings (Chinese famous brand, China's well-known trademarks, China's old)

2 rice dumplings (founded in 1895 (Qing Guangxu 21 years), China's old enterprises)

3 Hao Lai Rice Dumplings (well-known brand, large-scale patisserie chain enterprises)

4 Sanquan Rice Dumplings (China's famous, national inspection-free products)

4 Sanquan Rice Dumplings (China's famous, national inspection-free products)

4 Sanquan Rice Dumplings (China's famous, national inspection-free products)

4 Sanquan Rice Dumplings (China's famous, national inspection-free products)

4 Sanquan Rice Dumplings (Chinese famous)

5 Si Nian zongzi (Chinese famous brand, national inspection-free products)

6 Li Koufu zongzi (famous brand, Guangzhou Restaurant Enterprise Group's enterprises)

7 Lao Bian zongzi (founded in 1829, China's old catering enterprises)

8 Miqi zongzi (Xi'an in 1994, a famous brand)

9 Zongzi (Tianjin, 1996, famous brand)

10 Kung Teh Lin Zongzi (founded in 1922 in Shanghai, China's long-established enterprises)

Zongzi shape

Because of the different regions, from the material to zongzhi leaves, there is a great deal of difference, and even the shape of the "wrapped", there are very different, such as the early people prevailed in the early days, the shape of the zongzhi, and the shape of the zongzi, there is a great deal of difference. Different, such as the early people prevailed in the bull's horns sacrificed to heaven, so the zongzi in the Han and Jin dynasties, more made into a horn-shaped, as one of the ancestor offerings. In addition, there are generally triangular, quadrangular, pointed triangular, square, long and other various shapes.

Zongzi practice

(a) Ancient

Han Dynasty, zongzi is "reed leaves wrapped in rice"; to the Western Jin Dynasty, became "Mushroom leaves wrapped in sticky rice, mixed with corn. Wei Jia Si Fo in the "Qimin Yaojutsu" in more detail:

"Food Classic" said: "corn law: the first to take the rice, impregnated so that the release. Counting two liters of rice, to become a bucket of corn, with bamboo, rice line, corn line, wrapped, tied with a rope. The rope is an inch apart by a line. Must be kettle cooking, can cook ten stone between rice, millet cooked."

"Food times" said: "●: with broomcorn millet rice end, silk Luo, water, honey ulcer, such as strong soup cake surface. Hands take hold of it, so that the length of more than a foot, more than two inches wide. Four broken, to date, chestnut meat up and down with the whole, and oil coated bamboo Ruo wrapped, rotten steam. Dien two, Ruo does not open, broken to the two heads, untying the bundle attached." Ancient people to Zizou reed leaves wrapped in millet cooked, sharp corners, such as the shape of the heart of the palm fronds, so it is called Zong, said the corner of the millet. In recent times, more with glutinous rice carry on, today's customary May 5 as a gift to the festival. Or said for the sacrifice of Qu Yuan, made this river, to feed the dragon also."

It can be seen, the Ming Dynasty, glutinous rice has become the main raw material for dumplings.

(B) modern

Now the traditional practice is, first of all, the zongzi leaves (reed leaves or bamboo leaves, etc.) soaking wet, glutinous rice soaked in water, meat, bean paste, jujube kernels, etc. for the filling, wrapped into a three-pronged, square, pillow-shaped steaming, boiled and become. Specific practices, described in detail as follows:

1, meat brown

A, 5 pounds of glutinous rice, with (can not be too cold or too hot, the water temperature to feel some hot but acceptable) warm water soak glutinous rice for 2, 3 hours (during the tickle 1 to 2 times so that the rice is better immersed), with a small dustpan or strainer basket to filter out the water.

B, 2 pounds of peeled mung beans, soaked in the same warm water for the same amount of time, filtered dry.

C, 2 pounds of fat and lean pork (lean meat cooked rice dumplings are not smooth and fragrant), cut the meat into 2cm wide, 1cm thick, 10-15cm long strip, then put a little salt, monosodium glutamate (MSG) (chicken broth), cooking wine, ginger, soy sauce 1 tsp. (sesame oil) 1 tsp. of sesame oil and other seasonings and mix with chopsticks and wait for use.

D, the rice dumpling leaves in the water to cook, water boiling 10 minutes after you can take out the cold water to wash and cut the ends of the excess after filtering dry.

E, the cotton thread cut a number of strips, each strip is about 20cm long. leg (knee) put a towel in case of wet clothing.

F. Take two rice dumpling leaves (both opposite sides) and overlap them in the opposite direction (not completely), put in a small bowl of rice (125g), gently cut a line with your forefinger in the middle of the rice, put in 1 or 2 spoons of mung beans, followed by strips of meat, and then put the same amount of mung beans on top of the strips of meat and fill in another 123g of rice to cover the mung beans.

G, the right hand first outside the end of the rice dumpling leaves folded inward and backward folded, wrapped up one end and then use the same technique to complete the other end, tie the rice dumplings should be tied in the middle of the tie once before tying one by one from one end to the end in order to prevent deformation, the rope tightness can not be too tight (boil burst) or too loose (into the water), in order to gently tugging not to move can be.

H, tied up one by one into the pot, and then into the cold water full of rice dumplings over 1cm or so, ignition ...... water 15 minutes after the pot up and down the rice dumplings exchange position, and then slow cooking on the 1 hour can be.

2, jujube dumplings

Figure out the practice of meat dumplings sweet jujube dumplings is not difficult. The biggest difference: dates soaked in warm water to remove the seeds cut into beans particles, and then mixed with filtered dry glutinous rice, as for the seasoning, like sweet can put some sugar.

3, mung bean duck egg dumplings

Glutinous rice, mung beans 750 grams each, 25 grams of peanut rice, cooked salted duck egg yolk 5. Chopped egg yolks and glutinous rice, green beans, peanuts mixed well into the filling. Take soaked rice dumpling shell leaves folded into a bucket, filled with the appropriate amount of filling, wrapped into the pot with cold water submerged rice dumplings, boil 1 hour, change the fire to cook for 1 hour.

4, Chenpi beef dumplings

Soaked glutinous rice, mung beans 1000 grams each, beef, Chenpi 100 grams each, 50 grams of minced pork, minced scallions, ginger, salt. With the lard will be onions fried yellow, in turn into the beef, peel, minced pork fried half a minute, sprinkled with sesame oil that is into the filling. Packed first into the mix of glutinous rice, mung beans, the filling in the center, and then cooked in the above manner.

5, fruit dumplings

750 grams of glutinous rice, plums, pineapple meat, 25 grams of melon strips, watermelon seeds, walnuts, raisins, 15 grams of red silk, 300 grams of sugar. First of all, the plum, pineapple meat, winter melon strips each with sugar boiled in water, drained, and then marinated in sugar for 24 hours, that is, into the filling. Packed into a pentagonal square bottom dumplings, cook for 50 minutes, remove from the fire and simmer for 4 minutes that is.

6, savory chicken rice dumplings

Ingredients: 600 grams of glutinous rice, 800 grams of chicken, 400 grams of potatoes, 80 grams of shrimp, 1 tablespoon of garlic, half a tablespoon of soy sauce, green onions, salt, chicken, a number of cornstarch, the right amount of rice dumpling leaves, rice dumplings, the right amount of rope.

Directions:

(1) Mince the chicken, potatoes and scallions, add salt, garlic, chicken essence, cornstarch and other seasonings and mix well.

(2) Wash the glutinous rice and soak it in water for half an hour. Burn a hot pan, with onion, ginger and garlic, add glutinous rice and soy sauce, stir fry evenly.

(3) Fold 2 rice dumpling leaves into a funnel shape, add 1 tablespoon of the fried glutinous rice, add the stuffing ingredients from recipe 1, and then add another 1 tablespoon of glutinous rice on top.

(4) Tie the rice dumplings with a string and put them into a pressure cooker to cook for 30 minutes, then eat them while they are still hot. If it is a regular pot, it should be cooked for about 2 hours.

7, the authentic gold medal wrapped steamed rice dumplings

Ingredients:

(1) 500 grams of glutinous rice, dried mushrooms 1, 4 lotus seeds, 10 grams of shrimp, 50 grams of mung bean kernel, 2 chestnuts, dry lotus leaves 1, dry bamboo leaves 6, dry lye 2.

(2) 1 salted egg yolk, a little pepper, 30 grams of taro, pork ribs, fat about 100 grams; five-spice powder, onion oil, monosodium glutamate salt a little.

Practice:

(1) the ingredients in Ingredient 1 will be soaked in water until initiated, in which the tip of the glutinous rice at least 2 ? hours or more, and then with pepper, onion oil, MSG, salt to pickle flavor. Taro cut pieces fried, standby.

(2) Marinate the fatty meat in cubes with five-spice powder for about 30 minutes. Cut the ribs into pieces and marinate them with black vinegar, soy sauce, salt, MSG and flour and set aside.

(3) Tear lotus leaves in pairs, rough side down, lay 3 bamboo leaves and put half of the glutinous rice. Then put in mushrooms, lotus seeds, shrimp, chestnuts, salted egg yolk, fatty meat, pork ribs, taro, mung bean kernel. Then put the other half of glutinous rice and cover the other 3 bamboo leaves.

(4) the left and right sides of the lotus leaves folded tightly, and then before and after the folded tightly wrapped into a quadrangle, with the alkali grass wrapped tightly knotted can be. 5, boiled rice dumplings with water for four hours can be on the table.

Note

When eating rice dumplings, you can drink some tea or sugar water to help digestion. Best, with some vegetables and fruits to eat together, more nutritious. In addition, people with chronic gastrointestinal and other digestive diseases should not eat more.

Foreign rice dumplings

Every year on the fifth day of the fifth month of the lunar calendar is the Dragon Boat Festival in China, the Dragon Boat Festival food dumplings is a traditional Chinese custom, but also a unique seasonal food in China. But you know what? Now, although the dumplings are not China's specialty, many countries in the world also have the custom of eating dumplings, but all originated in China.

▲North Korea's zongzi North Koreans in the Dragon Boat Festival on this day to eat "wheel cake" custom, people will be fresh shoots of mugwort leaves boiled and crushed, mixed in the rice flour, and then made into the shape of a wheel, the North Koreans into it for the "wheel cake".

▲Japanese dumplings The Japanese people also eat dumplings during the Dragon Boat Festival, but the Dragon Boat Festival in Japan is on May 5 in the Gregorian calendar, the Japanese dumplings are not made of glutinous rice, but with ground rice flour, the shape of the dumplings is different from the Chinese dumplings, the shape of which is in the form of seeds, unique.

▲Vietnamese dumplings The Vietnamese dumplings are wrapped in banana leaves, and there are two kinds of round and square. They believe that the round dumplings represent the sky and the square dumplings represent the earth, and that the sky and the earth are one and the same. Eating rice dumplings on Dragon Boat Festival can seek for favorable weather conditions and abundant harvests.

▲ Burma's rice dumplings Burmese people love to eat rice dumplings, but there is no holiday cultural colors and commemorative activities, just as a kind of food. The dumplings of Burmese people are made of glutinous rice as the main ingredient and stuffed with banana and coconut, which is fragrant, soft, crispy, sweet and mesmerizing.

▲Thailand's dumplings The dumplings wrapped by Thai people are as small as an egg, because they are wrapped in green dumpling leaves, so they are pale green after steaming, and the flavor is very fragrant.

▲The Mexican dumplings Mexican dumplings, also known as "Damar", the raw material is coarse cornmeal, the filling is meat called chili, with corn leaves or banana leaves wrapped into a unique flavor.

▲ Indonesia's rice dumplings Indonesian people are particularly concerned about the filling of rice dumplings, commonly used fresh minced meat with mushrooms, green onions to make rice dumplings filling. The dumplings are very tasty and smooth, and you will not get tired of eating them.

▲ Costa Rica's dumplings Costa Rica's dumplings with a specially processed, sticky cornstarch as the main ingredient, with chicken, beef, carrots, potatoes, olives, chili peppers and so on. Some are topped with beef gravy and then wrapped in fresh banana leaves to form a flat square.

▲Philippine rice dumplings The Philippines rice dumplings are a bit special, used to wrapped into long strips, the flavor and China's Jiangsu and Zhejiang area of the rice dumplings are almost the same, and they are in the Christmas season, the rice dumplings as an indispensable food.

▲ Latin American rice dumplings Latin America is also popular in a food similar to rice dumplings, which probably originated in the traditional food of the Indians, they use banana leaves wrapped in rice dumplings, the main ingredient is cornstarch and vegetable beans, eat the flavor is very fragrant. About it there is a legend: more than 400 years ago, the Spanish colonizers ruled most of Latin America, the Indians were forced to go out to serve in the labor force, the women cooked cornmeal and beans wrapped up in banana leaves, as dry food for loved ones to take on the road. Over time, it became their tradition.

The Dragon Boat Festival all over the rise of zongzi, but in the zongzi wrapped in the form of each style. Guizhong region like to pack the form of cool pillow pillow dumplings. Guizhong region in a large pillow dumplings with a half a catty to a catty of rice; Guilin region like to pack a catty of rice can do six or seven dumplings of small pillow dumplings. North of Guilin is like to pack the shape of the dog's head like the dog head zong. In the zongzi wrapping process of ingredients and each has its own characteristics. Such as Guilin people pack zongzi like to add a little alkali powder, in order to cook the zongzi produce alkali flavor; and the whole state people pack zongzi like to soak glutinous rice with straw ash water, with this method of packaged zongzi both moderate alkali flavor, but also has the color of the appetizing.

The largest dumplings

In 2000, Nanning International Folk Song Festival, Guangxi (Nanning) Tourism and Food Festival during the Nanning Mingyuan Xindu Hotel chef cooking from a giant dumplings, 3 meters long, 2.1 meters wide, 1.2 meters high, steamed and cooked up to more than 2,000 kilograms, breaking the record of the king of the dumplings in Zhejiang, the Guinness Book of World Zong Wang became the new king of the dumplings. The king of the dumplings *** with more than 20 vat, 550 kilograms of glutinous rice, 150 kilograms of meat, 500 kilograms of green beans, 150 kilograms of chestnuts, 10 kilograms of shrimp, 10 kilograms of mushrooms and 7.5 kilograms of dumpling sauce, even with the package to cook *** to spend 6 days. In addition, in order to cook this giant rice dumplings, Nanning Chemical Industry Group Machinery Factory special production of a 3.5 meters long, 2.6 meters wide giant pot. ***More than 3,000 people tasted the dumplings.

Which people should not eat dumplings?

The dumplings are fragrant and elegant, soft and slippery, with a variety of flavors, and are quite popular. However, the production of rice dumplings raw materials, glutinous rice, oily and viscous larger, excessive eating easily cause indigestion, and the resulting increase in gastric acid secretion, bloating, abdominal pain, diarrhea and other symptoms, so do not eat.

There are many varieties of rice dumplings, meat dumplings and lard bean paste dumplings contain more fat, is a greasy food, high cholesterol, arteriosclerosis, hypertension, coronary heart disease patients eat, will increase blood viscosity, affect the blood circulation, aggravate the burden on the heart and ischemia, prone to angina pectoris and myocardial infarction, and therefore should not be eaten.

The dumplings steamed or boiled, can release a gelatinous substance, after eating will increase the load of digestive enzymes, and its nature of warm stagnant gas, eat more will increase the burden on the stomach and intestines, so patients suffering from gastric and duodenal ulcers are best not to eat or eat less. In addition, the elderly and children, as well as weak digestive function, should also be careful to eat, so as not to affect the digestion and normal diet.

In the south of the Yangtze River, the Dragon Boat Festival is quite grand, this festival with a strong folklore flavor, but also all kinds of zong food on the market when the best-selling. I remember when I was a child, this festival, my grandmother will hang a string of miniature dumplings on my neck to play with, the green leaves and the faint fragrance of the dumplings, but the happy topic of the little ones get together. Gradually grow, only to know that the dumplings are delicious not for no reason, it turns out, the Jiangnan area of the dumplings divided into two kinds of Canton style and Su style, like the classification of moon cakes. Canton style, is coconut dumplings, lotus seed paste dumplings, roast duck dumplings, lard bean paste dumplings, barbecued egg yolk dumplings and so on. Soviet style, there are white rice dumplings, red bean dumplings, fresh meat dumplings, ham dumplings and so on. Later, I've been to the production of rice dumplings famous Jiaxing, only to know that this place of meat dumplings is really extraordinary, its fragrant sticky and fresh, so far there is no comparison with the type of rice dumplings.

Twenty years ago traveled to Shaoguan, Guangdong, to see the production of giant dumplings, can be said to be full of eyes. The square-shaped dumplings, as long as you eat one, you hold the belly called full, but on the flavor, still common.

The older generation said that the zongzong zong Ruo is very delicate, that is a specially planted green reed leaves or see the special wide long bamboo Ruo, to wrap the zongzong and cook, you can make it fragrant and not easy to become rancid.

As a traditional food, today's dumplings produced around the world can be supplied in all seasons, such as the aforementioned Jiaxing meat dumplings, today, where the tour of Jiaxing Chinese and foreign tourists, are aware of the taste of the new and buy a few strings to bring back. In Hong Kong, some stores specializing in selling Jiangnan food are also supplying homemade salted meat and ham dumplings or fresh meat dumplings all year round, but, in terms of taste, they are naturally not comparable to those produced locally in Jiaxing.

In the tomb raiding jargon, the dumplings refer to corpses, which can be divided into dry dumplings wet dumplings and so on

- dumplings (title)

1, dumplings, simply put, is a spy in the fans

In the crazy summer of 2005, the dumplings have also evolved with the times, was given a new meaning.

The dumplings are a kind of identity, can be the KGB, can be 007, can be Su Qin Zhang Yi, can also be the Ambassador of Peace.

The dumplings are a state of mind, some are poor and bored, some long for harmony, some attempt to profit from them, and some wish to create joy.

While the Baidu Supergirl bar was red-hot, the dumpling bar opened quietly.

At one point, countless dumplings were welcomed.

Some people compare the dumplings bar to the Valley of the Evil in the Jade Warriors.

It's a world more exciting than Infernal Affairs, do you dare to come and play?

Literacy

Source: The Dumpling Bar came into being after Lee told that well-known joke. Here became the legendary "dumplings habitat, corn resort, pen fans nursery, cool powder refuge ......"

Black dumplings: the so-called spies, traitors, stirring up trouble, only the world in chaos. Also known as low-level dumplings.

Green dumplings: fans of all factions to liberalize their position to be the most transcendent group of Supergirl fans. The most important thing to remember is that it's not just about the way you look at it, it's about the way you look at it.

Pure dumplings: objective, neutral, judging Supergirl and various fan groups, basically can not see the tendency.

Stuffed dumplings: transformed by some fans. There are people who disagree with their own bar, and there is just fun to make a guest appearance. Which is divided into corn-filled dumplings, cold flour dumplings and so on.

Spring rolls: some fans take the opportunity to make trouble, wearing dumplings clothes to pretend dumplings, continue to leave the provocation.

Revealed: many dumplings are essentially fans, such as in the judgment of which superwoman or fans, a quart a scolding between, some stuffed dumplings can not help but reveal the filling. People will call him "good package".

Higher level: refers to the people who are emotionally and geographically closer to each superwoman. Whoever has the resources is the top.

Sub-high level: the bar owners, the administrators of UC, and the heads of the official websites of each Supergirl.

Hawks: the faction of the fanbase with a strong attitude.

The Doves: the faction with a moderate attitude in the fanbase.

Cold joke

Buns and rice fight, rice on the strength of the crowd, see the package on the fight, bean paste buns, sugar buns, steamed dumplings are not spared. Dumplings were forced into a corner, in the heat of the moment, the clothes a tear, screaming: comrades, I am undercover!

2, the dumplings is a cryptic language circulating in the grave robbers

As in the mountains of the bandits can not directly talk about their own murder and arson, there is a set of black cuts, the dumplings refers to the tomb of the body preserved more intact, did not rot, touching the big dumplings is to say that the trouble, referring to the zombies, ghosts and other unclean things, dry dumplings refers to the tomb of the body rotten only a pile of white bones, and flesh and bones, the body of the body of the body of the body of the body of the body. A pile of white bones, and meat dumplings, is that the body of the body of the valuable things more