When did jiaozi wonton originate?

Jiaozi is a folk food with a long history and is deeply loved by people. There is a folk saying "delicious but not as good as jiaozi". During the Spring Festival, jiaozi has become an indispensable delicacy.

According to "Guangya" written by Zhang Yi, wei ren of the Three Kingdoms, there was a crescent-shaped food called "Wonton" at that time, which was basically similar to the shape of jiaozi now. By the time of the Northern and Southern Dynasties, wonton had been "shaped like a crescent moon, and it was delicious all over the world". Presumably, when jiaozi cooked it, he didn't take it out and eat it alone, but put it in a bowl with the soup, so people called jiaozi "wonton" at that time. This way of eating is still popular in some areas of our country. For example, when people from Henan and Shaanxi eat jiaozi, they should put some small ingredients such as coriander, chopped green onion, shrimp skin and leek in the soup.

By about the Tang Dynasty, jiaozi had become exactly the same as jiaozi now, so it was fished out and put on a plate to eat by itself.

Jiaozi was called "Joule" in Song Dynasty, which is the etymology of the word "Jiaozi" in later generations. This kind of writing can still be seen in the following Yuan, Ming, Qing and Republic of China.

Jiaozi was called a "flat food" in the Yuan Dynasty. During the Wanli period of the Ming Dynasty, Shen Bang's Miscellaneous Notes on Ten Thousand Parts recorded: "New Year's Day, New Year's Day ...... as a patch food". Liu Ruoyu's "Proceedings" records: "Eat fruit snacks on New Year's Day and eat a plaque immediately." The "plaque" of the "plaque food" in the Yuan and Ming Dynasties is now commonly used as "ping". A kind of "flat food" may come from Mongolian.

Some new names about jiaozi appeared in Qing Dynasty, such as "jiaozi", "Water Snack" and "Boiled Bean". The increase of Jiaozi's names shows that its geographical spread is expanding.

The folk custom of eating jiaozi during the Spring Festival has been quite popular in the Ming and Qing Dynasties. Generally, jiaozi should wrap it up before New Year's Eve 12, and eat it at midnight. At this time, it is the beginning of the first day of the first lunar month. Eating jiaozi means "making friends when you are young", and "Zi" is homophonic with "jiaozi", which means "reunion" and "good luck".

There are many legends about eating jiaozi during the Spring Festival. One is to commemorate the creation of Pangu and end the mixed state. The other is to use it as a homonym of "wonton", which means "five grains are abundant" In addition, it is said that eating jiaozi's folk language is related to Nu Wa's making people. When Nuwa soil caused people, the ears of loess people were easily frozen off because of the cold weather. In order to prevent the ear from being fixed, Nuwa put a small eye on the ear, tied it with a thin thread, and put the other end of the thread in the mouth of the loess man to bite, so that the ear would be fine. In order to commemorate the achievements of Nu Wa, ordinary people wrapped jiaozi, molded adult ears with flour, wrapped them with stuffing (thread) and ate them with their mouths.

Jiaozi has become an indispensable program food for the Spring Festival. The reasons are as follows: First, jiaozi is shaped like an ingot. During the Spring Festival, people eat jiaozi, which sounds like "making money into treasure". Secondly, jiaozi has stuffing, which is convenient for people to put all kinds of auspicious things into stuffing and place their hopes for the new year.

When wrapping jiaozi, people usually wrap Jin Ruyi, sugar, peanuts, dates and chestnuts into stuffing. Eat the best and sugar, life will be sweeter in the coming year, eat peanuts, live a long and healthy life, eat dates and chestnuts, and have a baby early.

In some areas, when people eat jiaozi, they have to match some non-staple food to show their good luck. If you eat tofu, it symbolizes the happiness of the whole family; Eating persimmons symbolizes all the best; Eat three fresh vegetables. It symbolizes that Sanyang opens Thailand. People in Taiwan Province Province eat fish balls, meatballs and seaweed, symbolizing reunion and wealth.

Jiaozi has various fillings and making methods. Even the same kind of jiaozi has different ways of eating: Daur people in Inner Mongolia and Heilongjiang want to cook jiaozi with vermicelli broth. Then even the soup with jiaozi to eat; In some areas of Henan, jiaozi is cooked with noodles, which is called "gold thread penetrates gold ingot".

Jiaozi cuisine not only brings joy to people, but also becomes an important part of China's food culture.

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Wonton is a traditional food in China, which originated in northern China. In Dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that "the name of the cake is wonton". Wonton is a kind of cake. The difference is that it is filled with stuffing and eaten after being cooked. If cooked in soup, it is called "soup cake".

China ancient people thought it was a sealed steamed stuffed bun, which had no seven tricks, so it was called "chaos". According to China's word formation rules, it was later called "Wonton". Wonton is no different from jiaozi at this time.

Jiaozi has not changed obviously for thousands of years, but wonton has developed in the south and has an independent style. Since the Tang Dynasty, the names of wonton and jiaozi have been formally distinguished.

Characteristics of wonton

1. Compare wonton and jiaozi.

The wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; Dumpling skin is round, about 7 cm in diameter.

2. Wonton skin is thin and transparent after cooking. So the difference in thickness is that the same amount of wonton and jiaozi are scalded with boiling water, and it takes less time to cook wonton; In the process of cooking jiaozi, you need to add cold water three times, and you can only cook it after the so-called' three sinks and three floats'.

3, wonton soup and jiaozi heavy dip.

The address of each place

Beijing and Shanghai: North China and other places are often called wonton.

Guangdong: It's called wonton because of its different accents. The British name "Wonton" originally came from Cantonese.

Fujian: commonly known as flat food, there are also a few people who call it flat meat, and the meat stuffing is usually beaten with a mallet.

Sichuan: commonly known as wonton, Sichuanese are spicy, and there is a famous dish called "Red Oil Wonton".

Hubei: commonly known as wonton, some people call it jiaozi.

Jiangxi: commonly known as clear soup.

Japanese: from the north of China, it is called "Wantan" along its sound; Write "Cloud" or "Wonton".

Taiwan Province Province: It is called flat food in Minnan dialect. Around 1949, immigrants from all over China brought the name of their hometown to Taiwan Province Province, so the common sayings in Taiwan Province Province are wonton, wonton, flat food or wonton.

Common filler

Pork, shrimp, vegetables, onions and ginger are the most basic fillings. Wonton with vegetable meat and wonton with fresh meat were once the basic choices of Shanghai snack bars.

Wuxi Sanxian wonton, which originated from Wuxi Dongting, is filled with fresh pork, Kaiyang and mustard tuber. Changzhou Sanxian wonton is filled with fresh pork, shrimp and herring. The combination of pork, aquatic products, dry goods and pickles also inspired the future stuffing innovation.

Since 1990, several chain-operated wonton shops have appeared in Shanghai, which are also for eating and taking out. In the menu, all kinds of pickles, vegetarian dishes and dry goods from north to south have been input into the stuffing, and the varieties of wonton stuffing have also been greatly enriched and upgraded. For example, fresh combinations such as barbecued pork with lotus root, bacon yam, bacon, mushroom, Dutch bean, crispy duck, cantaloupe, whitebait yolk, stinkbug, oyster mushroom, pine nuts and millet have all appeared. Beef, snail meat, chicken, all kinds of fish and other aquatic products, fresh vegetables and fruits, all kinds of bean products, etc. Can be the choice of fresh goods. Dry goods can also be stuffed with kai yang, scallops, mushrooms, sausages, salted fish, bacon and plum vegetables. Among pickles, pickled mustard tuber, turnip and dried radish are especially popular.

Ordinary soup

In Jiangnan area, the relationship between wonton and soup is like fish and water. Chicken soup and meat and bone soup are the best choices for soup base. But ordinary shops only add spices and seaweed to boiling water. Common soups include shredded egg skin, shredded mustard tuber, dried silk, dried shrimp skin, quail eggs and chopped green onion.

Filling method

Because wonton skin is thin, it is not suitable for wrapping large particles of ingredients, so the ingredients need to be chopped; But for aesthetic reasons, shrimps are usually shelled and not chopped. In addition to chopping, another technique is "smashing", which is often used for flat food. But the most common method is to use mechanical grinding.

Ordinary appearance

Round; circular

cylindroid

Semicircular (similar to jiaozi)

Rectangular (folded in half on opposite sides)

Triangle (diagonally folded)

Shared species

Fresh meat wonton: Chop pork and onion, stir, wrap with wonton skin and cook, which is the most basic practice.

Shrimp wonton: Guangdong is rich in seafood, and shrimp and pork are often used as raw materials.

Shrimp wonton: made of chopped shrimp and pork.

Wonton with vegetable meat: Qingjiang shredded vegetables, usually large in size, also known as "Wonton with vegetable meat".

Red oil wonton: Fresh meat wonton is usually served with spicy sauce, which is a special dish in Sichuan.

Wonton noodles: Wonton, noodles and soup are all cooked. (See: Wonton Noodles)

Fried wonton: fried.

Snacks: small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton skin and fried.

Cross-cultural echo

Tortellini/Tortelloni in Italian pasta is very similar to wonton in southern China in shape and wrapping mode, except for the different dough formula, and the difference is mainly in the stuffing. Italy's "wonton" fillings are also rich and varied, with common combinations of cheese, tomato, ham, bacon and spinach. Wonton in spaghetti is closer to folded jiaozi or Wenzhou wonton in the way of wrapping, and the stuffing combination is not much different from Tortellini/Tortelloni. (See: it:Ravioli it:Tortellini) There is also pelmyen, which is widely eaten by all ethnic groups in Siberia, Russian Federation, and has a great relationship with wonton food in China and Central Asia. In particular, Permin's black pepper must be imported from western China. The cross between Russian, Ukrainian and other nationalities, called Valeniki or Piroziki, is very similar to that of China. In South Korea and Turkic-speaking or Iranian-speaking countries, foods such as "fried dumpling" or fried jiaozi in China, or "steamed stuffed bun" and "glutinous rice balls" are called manty, manti, mantu, mandu and so on. This is undoubtedly a noun with the same origin as Chinese "steamed bread". -Old Devil Tidying Up