How many years old are Binghua dumplings, and how many years have dumplings been around now?

1.The earliest literature of dumplings is recorded in the "Book of Rites" 2600 years ago: two rice, one meat, combined as bait, fried, it can be seen that this way of eating originated in the place where there is rice, and today it is an innovation to use wheat flour.

2.Origin of dumplings: one says that Zhang Zhongjing of the Eastern Han Dynasty is "Jiao'er", and the other is said that Li Shimin of the Tang Dynasty is "prison pill", which shows that this tradition is relatively long, and there are records of emperors eating dumplings while watching songs and dances in the Song Dynasty; The Qing Dynasty's "Yanjing Chronicles" contains:

On the first day of each new year, regardless of whether they are rich or poor, they all eat white flour as a corner, which is called boiled glutinous food, and the whole country is the same, and there is no difference. ”。

3.Wonton, copying hands, bait, wontons, dumpling bait, flat food, Huai dumplings, and egg dumplings are all among the dumplings, but the names are different.

4.Among the archaeological discoveries in China, dumplings or dumpling-shaped pottery have been found in Shandong, Chongqing, Hubei, and Xinjiang.

5."According to ancient Chinese customs, wonton (dumplings) are not a food that can be enjoyed at any time of the year, but are required to be eaten at the first meal on the first day of the first lunar month, while wontons (dumplings) are made on the night of the 30th night of the Chinese New Year's Eve, a custom that has remained unchanged in many northern regions to this day. ”

6.Dumpling fish and catfish paste soup are the first meals of the New Year for people in Poyang, Jiangxi. It can be seen that some people say that southerners do not eat dumplings is wrong.

Finally, on the whole, eating dumplings during the Spring Festival is a very ancient custom of the Chinese, and it has not been unique to the north since ancient times, but today it is mainly the northern region that continues, of course, the southern region also has it. The inheritance of culture and customs is not immutable, so there is nothing to fight about whether to eat dumplings during the Spring Festival, it is just that the customs and habits are different. All are Chinese.

Dumplings, also known as dumplings, formerly known as "Jiao'er", are ancient traditional Chinese noodles, originating from Wancheng in the Central Plains, with a history of more than 1,800 years. Dumplings are deeply loved by the people of China, and are a must-eat food for the Spring Festival in most parts of northern China every year, and there is also the habit of eating dumplings on the winter solstice festival in many provinces and cities.

Dumplings were invented by Zhang Zhongjing, the medical saint of Nanyang in the Eastern Han Dynasty of China, and its historical evolution has gone through a long process, Zhang Zilie made a good explanation at the end of the Ming Dynasty: "Dumpling ear, that is, Duancheng food, soup prison pills, or powder horns, northerners read the horn as Jiao, because of the dumpling bait, pseudo dumplings." "When making dumplings, people often wrap golden ruyi, sugar, peanuts, dates and chestnuts in the filling.

Those who eat Ruyi and sugar will have a sweeter life in the coming year, those who eat peanuts will live a long and healthy life, and those who eat dates and chestnuts will have precious children early. In some areas, people eat dumplings with some non-staple foods to show good luck. For example, eating tofu symbolizes the happiness of the whole family; Eating persimmons symbolizes that everything goes well; Eating three fresh vegetables symbolizes Sanyang Kaitai.

In some places in the south, during the Chinese New Year, the eggs will be beaten and heated to make a crust and wrapped with meat filling, which is called egg dumplings. The history of dumplings is very long, in the long process of development, there are many names, in ancient times there were "prison pills", "flat food", "dumpling bait", "powder horn" and other names. During the Three Kingdoms period, it was called "crescent moon wonton", during the Northern and Southern Dynasties, it was called "granular", in the Tang Dynasty, it became "slot", and in the Yuan Dynasty, it was called "flat food"; In the Qing Dynasty, it was called "dumplings".

More than 1400 years. In the long historical development of food culture, the Chinese nation has created a unique food ——— Chinese dumplings with its unparalleled ingenuity. Dumplings have experienced a long period of development in our country.

Due to differences in history, geography, customs, and dialects, there are many different names for dumplings.

In ancient times, it used to be called "wonton", "flat food", "slots" and "dumplings" and so on. Nowadays, in some areas in the south, dumplings are still called wontons. But at present, the names dumplings and wontons do represent two very different kinds of pasta products.

Dumplings have a long history, originating during the Northern and Southern Dynasties (42 589 AD) and have a history of at least 1,400 years.

Yan Zhitui of Northern Qi once said: "Today's wontons, the vegetables are like the glaive, and the world is also eaten." "This glaive-shaped wonton is very similar to today's dumplings.

It can be seen that in the Northern Qi Dynasty, dumplings similar to today's have come out and have become the world's food. In a Tang Dynasty tomb unearthed in Astana Village, Turpan, Xinjiang, China, there were half-moon-shaped dumplings made of wheat flour made of 5 cm long wheat flour in the wooden bowl in the burial goods, which fully demonstrated that there was a custom of eating dumplings in the Tang Dynasty.

In the Song and Yuan dynasties, dumplings were called "slots". According to "Tokyo Menghualu": Bianjing City eats crystal slots, fried slots and double-hump slots eaten by the government, and so on.

According to the record of "Old Things of Wulin": There are all kinds of horns in the food of Lin'an City. In the Yuan Dynasty, Hu Sihui's "Drinking and Eating is Going" has:

Skimming horns, dill horns, and so on.

All these "slots" and "horns" are the predecessors of today's dumplings. In Qingping Shantang's book "The Story of Kuaizui Li Cuilian", there is "What is the difficulty of siu mai and flat food, I will also cut three soups and two cuts." The word "flat food" refers to dumplings.

At present, the dumplings in Jinan City, Shandong Province are still called "partial food", which is the well-known Shandong famous snack ———Jinan Flat Food".

According to some historical materials of the Ming and Qing dynasties: "On New Year's Day, the food is cooked in the week, such as: eating flat food, famous slots, taking the meaning of changing the age of the child."

It can be seen that dumplings have risen from a general food to a festival food at that time. People eat dumplings with the meaning of saying goodbye to the old and welcoming the new, wealth and auspiciousness. Especially in the north, dumplings, as a New Year's food, have always been widely valued and loved by people, and have been spread in the north for a long time.

The variety of dumplings began in the Ming and Qing dynasties, increasing day by day, and are now distributed inside and outside the Great Wall, north and south of the river. At present, according to rough estimates, there are about 600 kinds of main varieties. Its processing and heat processing techniques have been boiled, steamed, fried, fried and so on.

There are so many fillings that it's hard to describe in detail.

Its classification is determined according to the filling, shape, heating process, flavor characteristics, eating method and processing form.

It is rumored that dumplings originated in the Eastern Han Dynasty and have a history of more than 1,800 years, and archaeologists have found dumplings from the Tang Dynasty in the Tang Dynasty cultural relics unearthed in Xinjiang.

Dumplings.

It is understood that the origin of dumplings is an ancient slot, formerly known as "Jiao'er", a traditional noodle dish of the Han nationality, which has a history of more than 1,800 years.

There are many historical records and folklore about the origin of dumplings. The original name of the dumpling"Delicate ears"It was first invented by Zhang Zhongjing, a medical saint in China.

According to legend, at the end of the Eastern Han Dynasty, Zhang Zhongjing, the "medical saint", served as the Taishou of Changsha, and then resigned and returned to his hometown. Just in time for the winter solstice, he saw that the people of Nanyang were hungry and cold, and their ears were frostbitten. Zhang Zhongjing summed up the clinical practice of the Han Dynasty for more than 300 years, so he set up a local medical shed, set up a large pot, boiled mutton, chili peppers and herbs to dispel cold and heat, wrapped the dough into the shape of an ear, and gave it to the poor with soup and food after cooking.

The common people ate from the winter solstice to Chinese New Year's Eve, resisted typhoid fever and cured frozen ears. Since then, the villagers and their descendants have imitated the production, calling it "dumpling ears" or "dumplings", and some places are called "flat food" or "hot dumplings".

Dumplings originated from the ancient Chinese slots, formerly known as "Jiao'er", a traditional noodle dish of the Han nationality, invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and has a history of more than 1,800 years.

Dumplings, formerly known as "Jiao'er", are one of the ancient traditional noodle dishes in China, originating from Wancheng in the Central Plains and having a history of more than 1,800 years. Dumplings are deeply loved by the people of China, and there is also a habit of eating dumplings during the winter solstice festival in many provinces and cities. There is a folk proverb in the Northeast:

It's better to be comfortable than upside down, and it's not as delicious as dumplings. ”

Ingredients for dough, rolling and filling: flour, water, salt, minced ginger, cooking oil, pepper, leeks, pork, shrimp, eggs.

Steps: 1. Mix the dough: add half a spoon of salt to the flour and stir well, then slowly add water and form a smooth dough. Try to make the dough as hard as possible, and let it sit for half an hour before using.

2. Roll out the dough: knead the dough into round strips and cut it into small evenly sized pieces; Roll out the small ingredients into a dumpling wrapper with a thick middle and thin edges.

3. Stuffing (leeks, pork, shrimp, eggs): minced leeks; Pork is three fat and seven lean and chopped well; Shrimp head, shell, shrimp line, minced; Stir the eggs well, spread them out in a pot, and chop them. Mix the processed ingredients together, add a little salt, cooking oil, pepper, and minced ginger and stir well.