What's the difference between jiaozi and wonton?

Wonton is a traditional food in China, which originated in northern China. In Dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that "the name of the cake is wonton". Wonton is a kind of cake. The difference is that it is filled with stuffing and eaten after being cooked. If cooked in soup, it is called "soup cake".

China ancient people thought it was a sealed steamed stuffed bun, which had no seven tricks, so it was called "chaos". According to China's word formation rules, it was later called "Wonton". Wonton is no different from jiaozi at this time.

Jiaozi has not changed obviously for thousands of years, but wonton has developed in the south and has an independent style. Since the Tang Dynasty, the names of wonton and jiaozi have been formally distinguished.

Characteristics of wonton

1. Compare wonton and jiaozi.

The wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; Dumpling skin is round, about 7 cm in diameter.

2. Wonton skin is thin and transparent after cooking. So the difference in thickness is that the same amount of wonton and jiaozi are scalded with boiling water, and it takes less time to cook wonton; In the process of cooking jiaozi, you need to add cold water three times, and you can only cook it after the so-called' three sinks and three floats'.

3, wonton soup and jiaozi heavy dip.

The address of each place

Beijing and Shanghai: North China and other places are often called wonton.

Guangdong: It's called wonton because of its different accents. The British name "Wonton" originally came from Cantonese.

Fujian: commonly known as flat food, there are also a few people who call it flat meat, and the meat stuffing is usually beaten with a mallet.

Sichuan: commonly known as wonton, Sichuanese are spicy, and there is a famous dish called "Red Oil Wonton".

Hubei: commonly known as wonton, some people call it jiaozi.

Jiangxi: commonly known as clear soup.

Japanese: from the north of China, it is called "Wantan" along its sound; Write "Cloud" or "Wonton".

Taiwan Province Province: It is called flat food in Minnan dialect. Around 1949, immigrants from all over China brought the name of their hometown to Taiwan Province Province, so it is very common to say wonton, wonton, flat food or wonton in Taiwan Province Province.

Common filler

Pork, shrimp, vegetables, onions and ginger are the most basic fillings. Wonton with vegetable meat and wonton with fresh meat were once the basic choices of Shanghai snack bars.

Wuxi Sanxian wonton, which originated from Wuxi Dongting, is filled with fresh pork, Kaiyang and mustard tuber. Changzhou Sanxian wonton is filled with fresh pork, shrimp and herring. The combination of pork, aquatic products, dry goods and pickles also inspired the future stuffing innovation.

Since 1990, several chain-operated wonton shops have appeared in Shanghai, which are also for eating and taking out. In the menu, all kinds of pickles, vegetarian dishes and dry goods from north to south have been input into the stuffing, and the varieties of wonton stuffing have also been greatly enriched and upgraded. For example, fresh combinations such as barbecued pork with lotus root, bacon yam, bacon, mushroom, Dutch bean, crispy duck, cantaloupe, whitebait yolk, stinkbug, oyster mushroom, pine nuts and millet have all appeared. Beef, snail meat, chicken, all kinds of fish and other aquatic products, fresh vegetables and fruits, all kinds of bean products, etc. Can be the choice of fresh goods. Dry goods can also be stuffed with kai yang, scallops, mushrooms, sausages, salted fish, bacon and plum vegetables. Among pickles, pickled mustard tuber, turnip and dried radish are especially popular.

Ordinary soup

In Jiangnan area, the relationship between wonton and soup is like fish and water. Chicken soup and meat and bone soup are the best choices for soup base. But ordinary shops only add spices and seaweed to boiling water. Common soups include shredded egg skin, shredded mustard tuber, dried silk, dried shrimp skin, quail eggs and chopped green onion.

Filling method

Because wonton skin is thin, it is not suitable for wrapping large particles of ingredients, so the ingredients need to be chopped; But for aesthetic reasons, shrimps are usually shelled and not chopped. In addition to chopping, another technique is "smashing", which is often used for flat food. But the most common method is to use mechanical grinding.

Ordinary appearance

Round; circular

cylindroid

Semicircular (similar to jiaozi)

Rectangular (folded in half on opposite sides)

Triangle (diagonally folded)

Shared species

Fresh meat wonton: Chop pork and onion, stir, wrap with wonton skin and cook, which is the most basic practice.

Shrimp wonton: Guangdong is rich in seafood, and shrimp and pork are often used as raw materials.

Shrimp wonton: made of chopped shrimp and pork.

Wonton with vegetable meat: Qingjiang shredded vegetables, usually large in size, also known as "Wonton with vegetable meat".

Red oil wonton: Fresh meat wonton is usually served with spicy sauce, which is a special dish in Sichuan.

Wonton noodles: Wonton, noodles and soup are all cooked. (See: Wonton Noodles)

Fried wonton: fried.

Snacks: small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton skin and fried.

Cross-cultural echo

Tortellini/Tortelloni in Italian pasta is very similar to wonton in southern China in shape and wrapping mode, except for the different dough formula, and the difference is mainly in the stuffing. Italy's "wonton" fillings are also rich and varied, with common combinations of cheese, tomato, ham, bacon and spinach. Wonton in spaghetti is closer to folded jiaozi or Wenzhou wonton in the way of wrapping, and the stuffing combination is not much different from Tortellini/Tortelloni. (See: it:Ravioli it:Tortellini) There is also pelmyen, which is widely eaten by all ethnic groups in Siberia, Russian Federation, and has a great relationship with wonton food in China and Central Asia. In particular, Permin's black pepper must be imported from western China. The cross between Russian, Ukrainian and other nationalities, called Valeniki or Piroziki, is very similar to that of China. In South Korea and Turkic-speaking or Iranian-speaking countries, foods such as "fried dumpling" or fried jiaozi in China, or "steamed stuffed bun" and "glutinous rice balls" are called manty, manti, mantu, mandu and so on. This is undoubtedly a noun with the same origin as Chinese "steamed bread".

Jiaozi, also known as dumplings, is a traditional special food that China people love. It is a folk staple food and local snacks in the north, and also a holiday 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 originated in the Southern and Northern Dynasties. Jiaozi mostly uses cold water and flour as agents, rolls it into a round skin with a slightly thicker middle and a thinner outer periphery, wraps it with stuffing, kneads it into a crescent shape or an angle shape, and then cooks it in a pot until jiaozi floats to the surface. 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, mutton, chicken and so on. 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.

origin

Jiaozi originated from the ancient trough. As early as the Three Kingdoms period, this kind of food was mentioned in the book Guangya written by Wei. According to textual research, it was developed from the "Crescent Wonton" from the Southern and Northern Dynasties to the Tang Dynasty and the "Double-horned Dried Meat" in the Southern Song Dynasty, with a history of 1400 years. According to the history books of the Qing Dynasty, "On New Year's Day, when people are happy, they leave together, such as eating flat food, making money, and taking the meaning of young friends." He also said: "Every year on the first day of the Lunar New Year, no matter rich or poor, white bread jiaozi is used, which is called cooking cakes, and it is the same all over the country. A rich family is hidden in gold and silver treasures. If it succeeds, those who provide food for their families will be lucky in the end. " This shows that people eat jiaozi in the Spring Festival, which means good luck, to show that they will bid farewell to the old and welcome the new. "Clear Money", edited by best friend Tsui Hark, said: "There is stuffing in it, or powder horn-both steamed and fried can be eaten, and the boiled soup is called jiaozi." For thousands of years, jiaozi, as a New Year's food, has been loved by people and spread to this day.

suggestion

Jiaozi, formerly known as Joule, is said to have been first invented by Zhang Zhongjing, a medical saint in China. The story of his "Quhan Joule Decoction" has spread among the people to this day.

Zhang Zhongjing was born in Nanyang in the Eastern Han Dynasty. Since childhood, he has studied medical books hard and learned from others, becoming the founder of traditional Chinese medicine. Treatise on Febrile Diseases, written by him, is a masterpiece of doctors and is regarded as a classic by doctors in past dynasties. Zhang Zhongjing has a famous saying: "if you advance, you will survive;" If you retreat, you will save the people; " You can't be a good doctor and you can't be a good doctor. "Zhang Zhongjing not only has good medical skills, but also has noble medical ethics. He took the poor and the rich seriously and saved countless lives.

According to legend, when Zhang Zhongjing was the magistrate of Changsha, he often treated the people. One year, when the local plague was prevalent, he made a cauldron at the entrance of Yamen, giving up medicine to save people, which was deeply loved by Changsha people. After Zhang Zhongjing retired from Changsha, he just caught up with the winter solstice and walked to the shore of the Baihe River in his hometown. He saw that many poor people were hungry and cold, and their ears were frozen. It turned out that typhoid fever was prevalent at that time and many people died. He was very upset and determined to treat them. When Zhang Zhongjing came home, many people sought medical treatment. He is as busy as a bee, but he always remembers those poor people with frozen ears. He followed Changsha's example and told his disciples to build a medical shed and cauldron in an open space in Dongguan, Nanyang, and open it on the day of winter solstice to send medicine to the poor to treat their injuries.

Zhang Zhongjing's Quhan Joule Decoction is a summary of more than 300 years of clinical practice in Han Dynasty. Its practice is to put mutton, pepper and some cold-dispelling medicinal materials into a pot and cook them, then take them out and chop them up, make them into ear-shaped Joules with flour bags, put them into a pot and cook them and distribute them to patients seeking medicine. Everyone has two charming ears and a bowl of soup. After eating Quhan decoction, people feel feverish all over, their qi and blood are smooth, and their ears are warm. People eat from the solstice of winter to New Year's Eve, fighting typhoid fever and curing frozen ears.

Zhang Zhongjing didn't give up taking medicine until New Year's Eve. On the first day of New Year's Day, people celebrate the New Year and the recovery of rotten ears. They cook food for the New Year like burnt ears and eat it on the first morning. People call this kind of food "jiaozi", "jiaozi" or "flat food" and eat it on the solstice of winter and the first day of New Year to commemorate the day when Zhang Zhongjing opened the shed to deliver medicine and treat patients.

Zhang Zhongjing's history is nearly 1800 years ago, but his story of "Quhan Joule Decoction" has been widely circulated among the people. On the solstice of winter and the first day of New Year's Day, people eat jiaozi, and they still remember Zhang Zhongjing's kindness in their hearts. Today, we don't need charming ears to cure frozen ears, but jiaozi has become the most common and favorite food for people.

Jiaozi in ancient and modern times, at home and abroad

Gujiaozi

During its long development, jiaozi has many names, including "prison pill", "flat food", "jiaozi bait" and "pink horn". In the Tang Dynasty, jiaozi was called "Tang Zhong Prison Pill"; The Yuan Dynasty was called "Shiluojoule"; In the late Ming dynasty, it was called "powder angle"; The Qing dynasty called it "flat food".

Modern jiaozi

Now, the north and the south have different names for jiaozi. People in the north call it "jiaozi", but many areas in the south call it "Wonton". Jiaozi has various names due to different fillings, such as pork jiaozi, mutton jiaozi, beef jiaozi, three fresh jiaozi, red oil jiaozi, glutinous rice balls, flower jiaozi, fish jiaozi and crystal dumplings. In addition, there are fried dumplings and steamed dumplings, because their ripening methods are different. Therefore, eating jiaozi on New Year's Day is a good enjoyment in spirit and taste.

People in northern China have a custom. On holidays, we always eat jiaozi. Especially on New Year's Day, when the whole family pays New Year's greetings, they sit around and chat with jiaozi, and they talk about everything, which leads to laughter from time to time. It's fun. "Everyone loves jiaozi, and the New Year's Eve dinner in jiaozi is especially delicious". When people are eating this smooth and delicious water cake, if they know more about its origin, who will not marvel at the pasta garden with a long history in our ancient civilization!

There are many famous jiaozi products all over China, such as Chengfen shrimp dumplings in Guangdong, fried dumplings in Shanghai, steamed dumplings with crab roe in Yangzhou, small soup buns in Shandong, jiaozi in Northeast China and Zhong jiaozi in Sichuan. These are all popular varieties. Xi 'an also created a feast in jiaozi, hosted by dozens of jiaozi with different shapes and stuffing.

Many foreigners, like China people, eat jiaozi during the Spring Festival, but their ways and eating methods have their own characteristics.

Foreign jiaozi

Jiaozi.

With beef as stuffing, and especially like to add a lot of peppers to beef stuffing, jiaozi stood in a half-moon shape.

Vietnamese jiaozi

Fish is stuffing, and a lot of orange peel, pork and eggs are added to the stuffing, but jiaozi, wrapped in fish, is lying on his back, in contrast to jiaozi in North Korea.

Permeni

Russian jiaozi is stuffed with beef, carrots, eggs, onions, salt and monosodium glutamate, but it also adds some pepper to the jiaozi. The buns are very big. They cooked jiaozi in clear soup made of beef bones. However, boiling jiaozi soup with water is the first course, and eating jiaozi is the second course.

Indian jiaozi

The materials and practices are similar to those of Russian jiaozi, but larger, but not boiled, but baked.

Jiaozi.

They use onions, beef, tomatoes and Dutch celery as stuffing, and the dumpling skin is not rolled up, but pressed into a rectangle by hand. The wrapped jiaozi is not cooked with clear water, but with seasoning soup made of tomatoes, peppers and onions. After eating, jiaozi will drink soup, so that "the original soup becomes the original food".

Italian dumplings

The stuffing is very different from China. The main ingredients are cheese, onion, egg yolk, and sometimes some spinach and beef are added. Another one is based on chicken and cheese, and the main seasonings are butter, onion, lemon peel and nutmeg. They wrap jiaozi by pressing the noodles into long strips, putting a spoonful of stuffing, dipping the edges of the noodles with water, pressing them together with the same noodles, and then cutting them one by one with a knife. Jiaozi's cooking method is the same as that of China.

hungarian dumplings

Strictly speaking, the filling is jam, and even plums, apricots and ebony have been pickled for filling. They used to wrap jiaozi noodles with twice as much mashed potatoes, a lot of lard, eggs, sugar and salt, and sometimes with fried bread.

study sth in detail

New Year's Eve dinner includes jiaozi. It is one of the most important contents of folk New Year in northern China. In jiaozi on the 30th, because it is an important part of festivals, many rules and established customs are stipulated. These customs are designed to cater to the needs of the New Year atmosphere.

Pay attention to the stuffing in jiaozi.

Jiaozi has long been more than just a kind of food, but when you mention the representative of Chinese food to your friends, you will always mention it. Every part of it contains China culture, which is basically a must-have food for every family on New Year's Eve, expressing people's yearning and appeal for a better life. However, how can we make jiaozi's culture work? Let me introduce the culture of dumpling stuffing to you:

1) celery stuffing-that is, hard work and wealth.

Diligence: that is, diligence (frequency) is constantly flowing, which is called diligence.

2) leek stuffing-meaning long-term wealth

Long time: that is, over time, it is called long-term wealth.

3) Chinese cabbage stuffing-that is, the meaning of Baibao.

Hundred: quantifiers, that is, hundreds of meanings, are called hundred treasures.

4) Mushroom stuffing-that is, lucky.

Drum: It just rises high and sticks out. Mushrooms are shaped like upward arrows, or indicate the trend of the stock market. They are upward and full, which is called drum wealth.

5) sauerkraut stuffing-that is, counting money.

Calculation: that is, inspection and settlement. If the money is enough for one night, how much is it? Call it counting money

6) Meat and vegetable stuffing-that is, it means wealth.

Yes: it exists. Anyone who has seen Zhao Benshan's sketches will forget that "money is too rich!" What about this famous saying? Call it wealth

7) fish stuffing-the meaning of remaining money.

Yu: It is surplus. I wish you a surplus every year. This is called surplus wealth.

9) beef stuffing-that is, the meaning of cattle making a fortune.

Cow: It means cow, the favorite of friends who speculate in stocks, and the real cow earned with money! Cattle are called cattle wealth.

10) mutton stuffing-meaning foreign money.

Ocean: that is, vast and numerous; Wider than the sea. Let the storm of paying money come more violently! Call it foreign wealth

1 1) jujube stuffing-meaning auspicious.

Zhao: Well, just like the god of wealth, you can control the wealth in the world. This is called luck.

12) Wild vegetable stuffing-meaning wild wealth.

Wild: wild, or accidental. Who doesn't like green and healthy windfall? Call it crazy wealth

13) Dish stuffing-the meaning of wealth.

The god of wealth arrives: that is, the god of wealth arrives, which means both receiving money and receiving money. Vegetable stuffing, that is, vegetarian stuffing and vegetable stuffing, is called wealth

14) sweet stuffing-meaning adding money.

Increase wealth: that is, increase, increase. Namely candy or jiaozi, moon cakes, etc. ; More homophonic with genius, it is called adding money.

Jiaozi's exquisite shape

The jiaozi shape of the New Year's Eve dinner is also exquisite, and most areas are used to keeping the traditional crescent shape. When wrapping this shape, fold the dough in half and knead it along the edge of the semicircle with the thumb and forefinger of your right hand. You have to knead carefully and evenly. This is called "kneading happiness". Some farmhouses pinch the two corners of jiaozi, which has been pinched into a crescent shape, into an "ingot" shape and put it on the door curtain, symbolizing wealth everywhere and gold and silver all over the house. There are also some farmers who pinch jiaozi with grain-shaped patterns, like plump and huge wheat grains, symbolizing a bumper harvest in the new year. But more is to wrap jiaozi into several shapes, which indicates that the coming year will be rich in financial resources, delicious food in Man Cang and prosperous life.

Jiaozi's arrangement is exquisite.

Jiaozi, 30, not only pays attention to shape, but also sets rules for placement. First of all, you can't put it anywhere. As the saying goes: "Busy, don't let Jiao Zi mess around." Daily package jiaozi, horizontal pendulum vertical pendulum, all with its meaning, 30-year-old package jiaozi is not.

In Shandong and other places, curtains should be round. First, put a few jiaozi in the shape of an ingot in the middle, and then place them neatly around the ingot layer by layer. This is the folk saying that "a circle is blessed". Some people even stipulate that no matter the size of curtains, only 99 curtains can be placed on each curtain, and they should be covered with curtains. Therefore, it can only be achieved by adjusting the spacing and row spacing of the intersection, which is the so-called "endless happiness".

There is also an interesting story about this custom in folklore: a long time ago, in a poor mountain village, there was a poor family who often ate the last meal without the next one. On New Year's Eve, there is no white flour and vegetables at home, and I am worried when I listen to the neighbors cutting vegetables. Helpless, I had to borrow rice noodles from relatives and friends. After mending the noodles, I made some miscellaneous vegetables, stuffed them into the stuffing, and wrapped jiaozi. Because the noodles are borrowed, the wrapped jiaozi is particularly precious. When placed, it is circled from the inside out, which is very neat and beautiful. Kitchen God, who just came back from heaven, was very happy after seeing it. There is a rich man in the same village, and his family is very rich. He is used to eating delicacies on weekdays and doesn't care about jiaozi at all. On New Year's Eve, stuffing is made of meat, eggs and other materials, wrapped into jiaozi and placed on the curtain. Jiaozi, a small material, tastes completely different after being cooked in the pot. Pork stuffing became a radish dish. And the poor family's jiaozi turned into a stuffed egg. It turns out that the Chef God is not satisfied with the attitude of the rich man's family, jiaozi. In order to punish him, he secretly switched the two jiaozi. The next day, it spread in the village. From then on, no matter how busy people are, 30-year-old jiaozi should be neatly arranged to win a "happy circle".

But in some parts of Heilongjiang, jiaozi can't be put in a circle. It is said that putting jiaozi in a circle will make the days go by and die. It must be arranged horizontally so that financial resources can flow in all directions.

Pay attention to cooking jiaozi.

New Year's Eve dinner not only includes jiaozi, but also jiaozi. As the saying goes: "Eat jiaozi on New Year's Eve-there are no outsiders." It shows that jiaozi is a symbol of family reunion on New Year's Eve. On this day, jiaozi will eat on New Year's Eve, which not only means family reunion, but also means renewing children. The custom of eating jiaozi on New Year's Eve has a long history, at least in the Yuan and Ming Dynasties. The History of the Forbidden City in the Ming Dynasty records the custom of eating jiaozi in the New Year. "Starting from the fifth watch ... eating snacks, that is, eating flat food." After inheritance and improvement, the custom of eating jiaozi on New Year's Eve is formed, which means to say goodbye to the old and welcome the new. On New Year's Eve in jiaozi, accompanied by firecrackers, jiaozi was put into a boiling pot, cooked and fished out for the gods and ancestors to eat first, and then ate jiaozi with other foods.

Jiaozi on New Year's Eve is also very particular. The firewood used for the fire should be bean straw or sesame straw, which means that the fire will burn more and more vigorously, and the days in the coming year will be as high as sesame blossoms. When cooking jiaozi in a pot, you can't stir it with a shovel. You should move it in one direction along the edge of the pot to form a circle, which means the same as putting jiaozi. In eastern Shandong, jiaozi is usually cooked a few times on purpose, but you can't break the taboo of breaking, breaking and rotting, just say "earning" or "rising". Because there are dishes in jiaozi, the homonym is "wealth", and jiaozi's "earning" means "making money", in order to gain luck and win a favor, so as to increase the joyful atmosphere on New Year's Eve. In some places in central Gansu, when cooking jiaozi on New Year's Eve, add a little noodles to cook and eat together, which is called "silver-wrapped gold ingots". Noodles should be thin, and jiaozi should be wrapped in the shape of an ingot, which means longevity and wealth. It is also a kind of good luck and a good hope for people.

Eating jiaozi is also a custom. The first bowl should be respected first, ancestors and immortals. Jiaozi, who provides this offering, is also particular. There is a saying that there are "three ghosts and four gods" in Hebei folk. Is to offer three bowls to the gods, three for each bowl; Provide four bowls for ancestors, each containing four jiaozi; Only the kitchen god is the least respected. Only 1 bowl of jiaozi was served, and only 1 bowl was served in the bowl. However, some people felt embarrassed and filled in a few. In some places, after jiaozi arrives at the altar, the old people at home will also read a prayer devoutly, such as:

Flat food with two sharp points,

Into the pot thousands.

Gold spoon, silver bowl end,

Respect the old people when you bring them to the table.

The gods loved it when they saw it,

Keep safe all the year round.

The second bowl of jiaozi should be served to the livestock to show their love. In the old society, cattle, horses and other large livestock were the main labor tools of farmers, and people also hoped that livestock would usher in a safe and smooth year like people. A family can only eat the third bowl. On New Year's Eve, there are many kinds of New Year's Eve, but you can't eat any of them. Only jiaozi had to eat them. Remember clearly when eating, it is best to eat even numbers, not odd numbers. Some old people at home say "eat more (wealth), eat more" and other old sayings while eating. After dinner, jiaozi's plates and bowls, and even jiaozi's pots, should be deliberately left on the curtain of jiaozi, which is called "more than one year". Even the stuffing and dough for jiaozi should have a "spare head".

Jiaozi proverb

1 October1day, when the solstice of winter comes, every family will eat jiaozi.

This custom was left in memory of Zhang Zhongjing, a "medical sage", who gave up medicine from the winter solstice. For details, see the section "Allusions".

Jiaozi drinks more and more wine.

It means that the better life is.

Fu Tou and jiaozi are negative.

Dog days are the days with the highest temperature, humidity and sultry weather in a year, and there are "dog days" in a year. It is at this time that the people say "bitter summer". When the wheat harvest is less than a month, people take this opportunity to have a rare sumptuous meal in Man Cang. jiaozi is a top grade that is hard to see at ordinary times, so there is a saying that "jiaozi falls on his head".

Solstice noodles in winter and summer in jiaozi.

On the day of summer solstice, noodles are widely eaten in all parts of Shandong Province, commonly known as "crossing the water", and there is a proverb "Winter solstice jiaozi summer solstice noodles".

Jiaozi soup is better than prescription.

According to legend, in the early years of the Warring States, Bian Que, an imperial doctor in Qin Cheng, had a wonderful skill of rejuvenation. One winter, the worst cold in a hundred years, many people were frostbitten, and some even froze their ears. What shall we do? Bian Que, the imperial doctor, takes white flour, rubs it into the shape of an ear, sticks it on the roots of those frozen ears, and then restores the original appearance of the ears with luck and strength, and then cooks it with warm herbs for the patients to drink. The patients only feel a warm current flowing all over their bodies, and they are no longer afraid of the cold. Later generations made flour into ear-shaped food and cooked it in herbal soup to keep out the cold, in memory of Bian Que, a god with superb medical skills and a kind heart to relieve pain, so this statement came into being.