The origin of Chinese New Year dumplings about 50 words no more no less

Originality: In ancient times, an imperial chef named Su Qiaosheng, the emperor asked her on New Year's Eve, make a dish and go home. The next day, Su Qiaosheng will be the rest of the mutton and vegetables mixed chopped, put on the seasoning, with white bread a lot of small horns angle, put in the pot cooked, served to the emperor. The emperor ate after the dragon face, busy asking: "This is what dish?" Su Qiaosheng blurted out: "corner food." After that, folklore has been rumored to wrap angle food to eat on New Year's Day, which is the origin of the folk legend of wrapping dumplings on New Year's Day.

Other additions: notes on eating dumplings on New Year's Day

Diabetics: one should avoid too much oil, as the dough wrapped around the dumplings accounts for a limited portion of the whole dumpling, diabetics need to eat a few more dumplings.

Cholecystitis and pancreatitis patients: the dumplings should not contain too much oil, and the amount of green vegetables should not be too large.

Liver patients: try to eat dumplings made with lean meat and use less fibrous green vegetables to avoid indigestion.

Gout patients: try not to eat dumplings made with seafood, because seafood has a high content of purine, eating seafood dumplings is easy to cause gout attacks of purine intake exceeded.