The Historical Origin and Modern Development of Dumplings
Usually dumplings are also called dumplings. In real life, dumplings are indispensable for both guests and guests, as well as in the streets and lanes.
Eating dumplings has become a common dish in the lives of ordinary people, which is also the reason why dumplings can not be made up in the Spring Festival, because dumplings are not only time-saving and labor-saving, but also thin and tender, delicious, and not only that, the raw materials for making dumplings, but also the taste of dumplings. Vegetables are unlimited; there are many methods of steaming, boiling, frying and stewing, and the nutrition is very little lost. It conforms to the fast-paced life style of modern people. More in line with our Chinese people's particular "color, fragrance and taste" diet culture.
Dumpling in its long years of development, a variety of names and not a single, in ancient times there are "firmly pills", "flat food", "dumpling bait" and "powder horn" dumpling. In the Three Kingdoms Period, dumplings were called "crescent wonton". In the Southern and Northern Dynasties, dumplings were called "wonton". In the Tang Dynasty, dumplings were called "moon-shaped wonton". In the Song Dynasty, dumplings were called "jiaozi". In the Yuan Dynasty, dumplings were called "flat food". In the Qing Dynasty, dumplings were called "dumplings". In fact, the first record of dumplings is originated in the Eastern Han Dynasty Nanyang medical Saint Zhang Zhongjing first.
At that time, dumplings were used for medicinal purposes. Zhang Zhongjing grinded wheat flour, added water and noodles, wrapped some cold-removing drugs on his face to treat people's diseases, such as mutton and pepper wrapped in his face, and treated chilblain for people with frostbite ears. There is another saying: During the Spring and Autumn Period and the Warring States Period, the signs of dumplings were found in the tombs of Xue Guo (Tengzhou Prefecture of Shandong Province today), which fully illustrates the unique delicacies of Chinese food culture, probably originated in the ancient Dongyi region of China.
Dumplings were introduced to Mongolia in the Song Dynasty. When dumplings were introduced to Mongolia, they were quickly influenced by Mongolia's bold and unrestrained character. The pronunciation of dumplings in Mongolian is similar to that of plaque food. The style of dumpling changed from thin filling to thick filling. With the expedition of the ancient Mongolian Empire, the flat food also spread to all parts of the world. So there are many kinds of dumplings, such as Russian dumplings, Kazakh dumplings, Korean dumplings and so on. The Mongolian Empire has made great contributions to the spread of Chinese dumplings to the world. This is also confirmed in the books and materials of the Ming Dynasty.
When the dumplings arrived in the Qing Dynasty, they should be wrapped before the midnight of the New Year's Eve, and then eaten at midnight. This time is the beginning of the first day of the first lunar month. The dumplings were taken as "changing age to give birth to sons", "sons" as "sons" and "dumplings" as a homonym with "happy reunion". ” And the meaning of "good luck".
Dumpling is a kind of folk delicacy with a long history in China. It is also a unique folk tradition of Chinese people during the Spring Festival. Because of the meaning of "giving birth at a younger age", it is welcomed and favored by the people. There are also many praise languages among the people, such as the proverb "dumplings are too delicious to eat". Dumplings become an indispensable delicacy during the Spring Festival. In the folklore of many areas in our country, eating dumplings on New Year's Eve is a delicious dish that can not be replaced by any "precious mountain and seafood".