Is jiaozi a traditional food in China?

Jiaozi is a traditional food in China. Jiaozi originated from the ancient trough. Jiaozi, formerly known as Joule, was first invented by Zhang Zhongjing, a doctor in Dengzhou, China, with a history of 1800 years. It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is China's staple food and local snacks, and it is also a New Year's food. There is a folk song called "Xiao Han, eat jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing.

Jiaozi evolved from wonton. In its long development process, there are many names, including the ancient "prison pill".

Gourmet jiaozi real shot (4 photos)

"Flat food", "jiaozi bait" and "Fenjiao". It was called "Crescent Wonton" in the Three Kingdoms period, "Wonton" in the Northern and Southern Dynasties, "Crescent Wonton" in the Tang Dynasty, "jiaozi" in the Song Dynasty and "Flat Food" in the Yuan and Ming Dynasties. The Qing Dynasty called it "Jiaozi". Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a native of Dengzhou, Henan Province in the Eastern Han Dynasty. At that time, jiaozi was used as a medicine, and Zhang Zhongjing wrapped some cold-dispelling herbs in dough to treat diseases (mutton, pepper, etc. ) to avoid frostbite of patients' ears.

Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a medical sage. In jiaozi, cold water and flour are used as reagents. Mix noodles with water, knead into coarse dough, cover with wet and dry gauze or towel, leave it for about an hour, cut it with a knife or pick it by hand into several small doughs, knead it into round strips with a diameter of about 3 cm, cut it with a knife or pick it by hand into small dough pieces, and roll it into small dough pieces with a small rolling pin. After wrapping, put it into the pot, use a colander or spoon (on the contrary, the convex surface is upward) to draw an arc counterclockwise or clockwise along the pot to prevent jiaozi from sticking to the pot, and cook until the jiaozi floats to the surface (for meat stuffing, add a little cold water before cooking, and repeat for two or three times). Dumpling skin can also be hot noodles, crispy noodles or rice noodles; The stuffing can be vegetarian, sweet and salty; Mature methods can also be steaming, roasting, frying, frying, etc. Meat stuffing includes three delicacies, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef and mutton. Vegetarian stuffing can be divided into mixed vegetarian stuffing and ordinary vegetarian stuffing. Jiaozi is characterized by its thin skin and tender stuffing, delicious taste and unique shape, which makes people have an appetite. Jiaozi's raw materials are rich in nutrition, and the cooking method ensures less loss of nutrients, which conforms to the connotation of China's color, fragrance and food culture. Jiaozi is a folk food with a long history and is deeply loved by people. There is a folk saying "delicious but not as good as jiaozi". During the Spring Festival, jiaozi has become an indispensable delicacy.

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