There are relatives between foods. For example, steamed buns and buns were originally two brothers. Like the Jia family in " Dream of Red Mansions ", they divided Ningguo Mansion and Rongguo Mansion .
The earliest steamed buns also had stuffing. The ones without stuffing were called steamed cakes. Later, they were called cooked cakes. Wudalang sold that kind. According to the character relationship list of characters in "Dream of Red Mansions", the steamed buns representing Ningguo Mansion started from the next generation of Jia Jing . Jia Zhen is a sesame cake, which was called a luan cake at the time; Jia Xichun is a water cake, which was later called noodles; Jia Zhen's son Jia Rong is considered fire-burning . Originally, Qin Keqing was used as filling, which was extended into meat fire-burning . Unfortunately, Qin Keqing's filling is often taken away by Jia Zhen and became Roujiamo .
Ningguo Mansion has many varieties, and Rongguo Mansion is naturally quite a lot. Jia Daishan is considered a bun single flyer, the eldest Jia She is wonton, the second Jia Zheng is dumpling, and the daughter Jia Min is considered a pot sticker . Because wontons appeared earlier than dumplings, the daughter was the father's caring little cotton jacket, and she also left her granddaughter Daiyu . Gusu grew up, small and sweet, with the charm of Shengjian .
dumplings are not only the son of Baozi, but also the dumplings are particularly loved by Baozi. At the Baozi family, although the eldest wonton has been given a slight tribute, it is too frivolous and unlike dumplings, it is full of filling and can make people feel full. Therefore, in many places, dumplings are also called dumplings. For example, in Jinan, dumplings are called dumplings, dumplings are called dumplings, and dumplings are also called dumplings. How old is it? When selling buns under the Jinan Tianqiao, they shouted like this: "A big bun that has just been cooked, I bite out a calf in one bite!"
dumplings appeared later than dumplings. Although it is said that the Zhang Zhongjing that invented dumplings was earlier than the Zhuge Liang that invented buns, I have never believed in any story of celebrities creating food. Food can be improved and carried forward by celebrities, but it must have originated from folk experience and wisdom. Including the famous Dongpo pork , it was not created by Su Shi himself, but because he likes this, and later generations named him so in memory. As for his half-double oily Pork Song, it is more like an advertisement for Huangzhou: "Huangzhou is good at pork, and the price is as low as dirt. The rich refuse to eat it, and the poor do not understand the cooking. Keep the fire slowly, hold less water, and it will be beautiful when the heat is sufficient. Come and make a bowl early every day, and don't care if you have enough." With Mr. Su's influence, this poem can almost turn the pig farmers in Huangzhou into profits.
Fang Yizhi, a literati in the late Ming and early Qing dynasties, verbs were verified in "Tongya" that dumplings were the "Tang Zhonglao Wan" recorded in Western Jin . The production process is to first sift out the fine noodles with "dust flying snow" and to "adhesive tendons". Then use lamb legs and pork ribs to make the filling, the meat is half fat and half thin, cut it into the size of a fly head, chop it into "beads and gravels", and then add onion, ginger, cinnamon, pepper, orchid, and salt and soybean. At this time, the water in the pot had boiled, so "heavy your clothes and cheered your palms, held them and turned, your face was far away from your fingers, your hands were lingering and interlaced, and they all felt that the stars were falling in hail." According to the saying, the name of "霸" is transferred from " fenjiao ". Northerners pronounce "霸" as "霸", so they pronounce "霸" as "霸".
As I grow older, I have gained more and more respect for the ancients who can do such written records and verification. Without them, we rarely learn about the true lives of our ancestors. Just like the Zhou Zuoren sighed back then, no one knows what is on the dining table of people in the Western Han Dynasty. Sima Qian wrote the Hongmen Banquet so thrillingly, and did not list the menu of the day. I only knew that the random Fan Kuai ate a raw elbow, that's all.
The dumplings we have eaten since we were young are all made by our own family. dumplings have a natural sense of ritual. You need the whole family to knead the dough, roll the dough, and wrap it, and put it in the bottom. No matter how many people in the family are, it seems that they will automatically form an assembly line, with tight links and smooth operation.Indeed, there is no more reunion dinner than making dumplings. No wonder I have to eat dumplings during the Chinese New Year. If it were something else, I always feel that it was not enough to enjoy it.
There are so many kinds of dumpling fillings, and it is probably difficult for other foods to compare with. In the middle of the tolerant and light dumpling skin, almost all ingredients can be accommodated. These ingredients can be matched with each other and will have different flavors. For example, mutton can be served with green onions, onions, or carrots; beef can be served with celery, leeks, or nothing can be served with seasoning with onions and ginger; pork can be served with cabbage, fennel seedlings, , green pepper, kidney beans, , beef and mutton, forming three fresh products. Moreover, no matter what filling it is, the taste of each dumpling will never be the same, as if there is a genetic DNA wrapped in dumplings in every household. Among the vegetables that match
and meat filling, the most complicated thing is the leek. Speaking of which, as a vegetarian vegetable, leeks are particularly suitable for appearing in various dumplings, and as a pioneer of the taste, they are sprinting ahead. But people with poor stomachs will always be afraid of leeks. In addition, there are too many pesticide residues over the years, leeks have begun to be alienated from dumplings. However, I always feel that for those who are desperately eating puffer fish and eating civets on SARS , the avoidance of leeks is really too pretentious. It is precisely because leeks have strong vitality, high yield and low price. If they are rare and expensive, no one will be willing to eat them, and they will give them a thumbs up after eating them and praise their deliciousness.
In the "Selected Literary and Historical Materials" published by the CPPCC, I saw an article recalling Zhang Zongchang , revealing his luxurious life when he was a warlord. One of them was that he liked leeks when he was eating dumplings, but was afraid of hurting his stomach, so he asked someone to wrap the whole leeks into the dumplings, cook them, and pump them out when eating them. In this way, the taste of leeks can be preserved in the dumpling filling. I think this method is not impossible to promote today. If you really want to eat leeks and your stomach does not allow it to eat it.
Don’t eat Leek dumplings will definitely leave flaws in life, and leeks must be tender in order to fully play their role in dumplings. In fact, leeks cooked with meat will be too old. In order to keep the leeks tender, I have a writer friend who created a novel way of making: first fill the meat with water, cook it half-cooked, then take it out, add the leeks, and then wrap it into dumplings. This way it will be cooked, the meat will rot, and the leeks will still be extremely tender.
Of course, everyone has different opinions on eating dumplings. radish leeks, each with its own preferences. A person like me who loves dumplings, doesn’t eat all the stuffings. The filling itself should be restricted by each other, with a neutral beauty, and it is enough to highlight a little taste. If you have all the five flavors, you will definitely be mediocre. What's more, as a good friend of dumplings, is still waiting for the enthusiasm of dumplings to make up for and increase the aroma of dumplings. Without them, after a few dumplings are put into your stomach, you may be helpless and have no strength.
Unless it is sour soup dumplings . Prepare seasonings in the bowl in advance: shrimp skin, seaweed, spicy oil, and sprinkle with chopped scallion and coriander, rinse with dumpling soup in the pot, then put the dumplings in, eat and drink, and enjoy the joy. In addition, the dumplings like also fully demonstrate the blood relationship with wontons. They were originally produced in the same roots and fryed into pot stickers.
Nowadays, "It's not as good as dumplings" has indeed become a proverb that many young people cannot understand. This is not the fault of the times. Simple nostalgia itself is shameful, but always has some delicious food that will never disappear with the memories of the Chinese. It will make us love this country, remind us of our hometown, and miss our relatives who have made dumplings with us.
