Chinese Dumpling

Chinese Dumpling, also called Jiaozi in Chinese, is popular in Northeastern China as well as some cities such as Beijing and Xian. Beijing people like eating dumplings all the time. And there are lots of Chinese dumpling restaurants spreading all over the Beijing city.
 
Dumpling is very popular food in north China. Customarily, the people prepare and eat dumplings at the Spring Festival and Winter Solstice.
 
The dumplings served at the banquet are prepared with well-selected materials, including a wide variety of ingredients and featuring different kinds of stuffing, aromatic taste and rich in nutrition. Over 200 varieties of dumplings are served for several dozen kinds of banquets, such as Imperial Banquet, Eight Treasure Banquet, Dragon and Phoenix Banquet, Peony Banquet and Hundred Flower Banquet.
 
Dumplings served at the banquet, which can be steamed, boiled, fried, roasted or fried in shallowe oil, are salty, spicy, sweet, sweet and sour, fish-flavored or crisp. Stuffing of dumplings is mainly made of fresh vegetables, pork, shark’s fin, sea cucumbers, hedgehog hydnum, squid and other delicacies from land and area, as well as special local products, such as peach kernels and persimmons.
 
The fillings of Chinese dumplings
The fillings of Jiaozi are the essence of this fare. Chinese people combine many ingredients in their dumplings; after chopping the meat and vegetables and blending them, the fillings of Jiaozi are ready to be wrapped.
 
Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables and pork with spring onion, garlic chives and scrambled eggs.