Steamed dumplings are a very popular specialty snack, which is said to have originated from steamed buns. The main difference between it and steamed stuffed bun is that it uses unfermented noodles as the skin, and the top is not sealed, showing pomegranate shape. The earliest historical records:/kloc-In the 4th century, in the Chinese textbook Park Tong Tong published by North Korea (now North Korea), it was recorded that Yuan Dadu (now Beijing) sold "plain and sour stuffing with a little wheat". The book indicates that "steamed dumplings" is made of wheat flour, wrapped into thin slices, and eaten with soup when steamed. In dialect, it is called steamed dumplings. "Mai" is also "selling". Another cloud said, "thin skin and real flesh." When the top is thin, it is like a line, so it is called wheat. " "Take the noodles as the skin, the meat as the stuffing, the top as the core, and sell them in dialects." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing. In the Ming and Qing Dynasties, although the word "steamed dumplings" was still used, names such as "steamed dumplings" and "steamed dumplings" appeared, and "steamed dumplings" appeared more frequently. For example, the tenth time in The Scholars: "Two plates of dim sum, one plate of pig heart and one plate of steamed dumplings with goose oil and white sugar." There is also a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. During the Qianlong period of the Qing Dynasty, there was a saying that "steamed dumplings and wonton were full of dishes". The word "sell" appeared in Li Dou's The Story of Yangzhou Painting Boat and Lu Gu's Tongqiao Yishu. "Tell Li Cuilian's Story in Qingping Mountain Hall": "What is the difficulty of selling and eating? I will cut three soups and two pieces. " Fu Chongju's Overview of Chengdu Dietary Recipes lists "all kinds of steamed dumplings, roasted meat, ground vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum blossom steamed dumplings, lotus steamed dumplings ..." Tiaoding Ji, a cookbook compiled anonymously in the Qing Dynasty. Among them, "meat stuffing" takes chicken and ham as raw materials and seasonal dishes as fillings. "Sugar frying is made of vegetable oil diced, walnut kernel and white sugar. There is also a kind of "stewed bean sprouts" in southern China. Nowadays, the varieties sold everywhere are richer and more exquisite. For example, pork chops in Henan, duck oil in An Wei, beef in Hangzhou, egg-drop meat in Jiangxi, mutton in Linqing, Shandong, and three delicacies in Suzhou. There are chrysanthemums in Changsha, Hunan; Guangzhou has steamed pork, shrimp, crab meat, pork liver, beef and ribs, all of which have their own local characteristics. But the authentic wheat stuffing is mutton and green onions. At present, the breakfast habits of Hohhot people are mainly wheat, and restaurants are generally halal, with a pure taste, which is completely different from wheat in other places. One or two is eight, much more than in jiaozi. If you can eat half a catty, you are really something. The origin and legend of the name of steamed dumplings

There are many explanations about the origin of the word "steamed dumplings". One saying is: In early years, steamed dumplings were sold in teahouses. Diners eat hot steamed dumplings while drinking thick brick tea or various lobular teas, so steamed dumplings are also called "selling", which means "selling"; It is also said that because the edge of steamed dumplings is slightly wrinkled like flowers, it is also called "micro-beauty", which means "beauty while burning"; There is also a saying that steamed dumplings are originally called dumplings because of their indecent names. It was renamed steamed dumplings, because its edge is like a rapidly maturing ear of wheat. Nowadays, steamed dumplings have become a delicious staple food, so they are commonly called "steamed dumplings". As early as three years in Qianlong, Wang of Beijingli Village in Fushan County opened a Fushan steamed dumpling restaurant in Xianyukou, outside Qianmen, Beijing, to make fried triangles and various famous dishes. On New Year's Eve, Gan Long came back from a private visit to Tongzhou and went to Fushan Steamed Dumplings Restaurant to eat steamed dumplings. The steamed dumplings here are soft and fragrant, oily but not greasy, white and crystal clear, like emerald pomegranate. After eating a big meal, he was full of praise. After returning to the palace, he personally wrote "all in one place" in three characters, and ordered people to make a plaque and send it to Fushan Steamed Dumpling Hall. Since then, the steamed dumpling restaurant has gained great fame and doubled its value. Another way of saying this is for steamed dumplings, a lamb and onions. It is said that the real origin of steamed dumplings is in Suiyuan of Qing Dynasty, which is now the capital of Inner Mongolia-Hohhot. In the late Ming and early Qing dynasties, in the old city of Hohhot, there were two brothers who made a living selling steamed buns. Later, my brother married his daughter-in-law, and my sister-in-law asked for separation. The steamed stuffed bun shop belongs to my brother-in-law, and my brother makes steamed buns in the shop and sells them. My kind brother has no money except to eat. In order to increase income, he will marry a daughter-in-law in the future. When steaming steamed bread on the stove, he made some thin-skinned "steamed bread" to distinguish between selling steamed bread and selling steamed bread. Now the old city of Hohhot is called slightly beautiful. It is also very particular about eating. Eat some local snacks before eating, and drink brick tea after eating. Other teas are not as greasy as brick teas.