![]() Yan Zhitui during the Northern Qi dynasty (AD 550–577) wrote: "Today the jiaozi, shaped like a crescent moon, is a common food in the world." Six Dynasties Turfan tombs contained dumplings. During the Three Kingdoms period (AD 220–280), the book Guangya by Zhang Yi mentions jiaozi. In the Western Han dynasty (206 BC – AD 9) jiaozi ( 餃子) were called jiaozi ( 角子). Other theories suggest that jiaozi may have derived from dumplings in Western Asia. In order to celebrate the New Year as well as recovering from frostbitten ears, people imitated Zhang's recipe to make Jiao'er. He boiled these dumplings and gave them with the broth to his patients, until the coming of the Chinese New Year. He treated these poor people by stewing lamb, black pepper, and some warming medicines in a pot, chopped them, and used them to fill small dough wrappers. Zhang Zhongjing was on his way home during wintertime, when he found many common people had frostbitten ears, because they did not have warm clothes and sufficient food. ![]() Jiaozi were originally referred to as "tender ears" (Chinese: 嬌耳 pinyin: jiao'er) because they were used to treat frostbitten ears. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25–220) by Zhang Zhongjing who was a great practitioner of traditional Chinese medicine. ![]() In China, there are several different folk stories explaining the origin of jiaozi and its name. Pottery dumpling and delicacies from a Tang dynasty tomb They can also be served in a soup ( tāng jiǎo). Finished jiaozi can be boiled ( shuǐ jiǎo), steamed ( zhēng jiǎo), pan fried ( jiān jiǎo), or deep fried ( zhá jiǎo), and are traditionally served with a black vinegar and sesame oil dip. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. In northern China, however, "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi. Potsticker was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book How to Cook and Eat in Chinese, which was first published in 1945. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). Though considered part of Chinese cuisine, jiaozi are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Jiaozi are folded to resemble Chinese sycee and have great cultural significance attached to them within China. Jiaozi ( Chinese: 餃子 ( listen) pinyin: jiǎozi) are a type of Chinese dumpling.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |