The winter solstice is not only an important solar term among the twenty-four solar terms, but also one of the "Four Seasons and Eight Festivals" in the traditional festival culture of the Chinese nation.In the past, it was emphasized that "the winter solstice is as big as the new year", and there was a folk custom of greeting and worshiping the winter. Relatives and friends gathered together, feasted and had fun, to express their gratitude for the harvest of previous years and their expectations for the harvest of the coming year. Of course, a special ritual is indispensable in the cold season - eating dumplings.
1. Not just delicious: the warmth and wisdom contained in the Winter Solstice tradition
In their childhood memories, how many people think that dumplings are the most delicious food in the world? As a traditional delicacy of the Chinese nation, especially in northern my country, eating dumplings during festivals represents festive reunions. Treating guests to eating dumplings means respect and enthusiasm. The custom of eating dumplings on the Winter Solstice dates back to a cold winter more than 2,600 years ago.
It is said that Zhang Zhongjing, the "Medical Sage" of the Eastern Han Dynasty, was on his way back to his hometown after resigning from office. It was winter and he met some villagers who were emaciated and hungry. Many of them had their ears rotten by the cold. He asked his disciples to put mutton and some cold-repelling medicinal materials into a pot and boil them, then take them out and chop them into small pieces shaped like ears. After people ate "Jiao Er" and drank "Cold Expelling Soup", their whole bodies became warm, their ears felt hot, and their frostbitten ears slowly recovered. Later generations called "Jiao Er" "dumplings" or "Bianshi". There is still a folk song in Nanyang to this day, "If you don't bring dumpling bowls during the winter solstice, your ears will freeze and no one will care."
Gradually, dumplings derived their cultural symbolic meaning of reunion and happiness from their initial physiological needs of satisfying hunger, and were deeply integrated into the genes of Chinese people. Different dumplings with local characteristics have also been formed in various parts of the country, such as Halal dumplings, Northeast pickled cabbage dumplings, Jiaodong Spanish mackerel dumplings, Shanghai pot sticker dumplings, Chengdu Zhong dumplings, etc. Further south, Fujian's taro dumplings, Guangzhou's crystal shrimp dumplings, Shunde's fish skin corners, Guangxi's pink dumplings...the dumplings have more of a crystalline and delicious flavor.
2. How many dumplings should I order? You may not know exactly what you want
Not only Chinese people like to eat dumplings, foreigners also have a special liking for dumplings. Some time ago, some netizens shared the experience of their overseas friends on social media. Several foreigners came to China on a business trip. When they scanned the QR code to order food, they thought "liang" meant "two" in Chinese, and interpreted one or two dumplings as "one pair". Five people ordered more than 40 taels of dumplings. In the end, I packed nearly 300 dumplings and brought them back to the hotel in more than 30 boxes.
While this story is hilarious, it also makes people curious, why don’t dumplings in restaurants be measured in “one” instead of “two”?
"Liang" is a unique unit of measurement in my country. After Qin Shihuang unified China, the first thing he did was to unify weights and measures to ensure stable taxation and standardize the market. In units of baht, liang, catty, jun, and stone, 1 stone is equal to 4 jun, 1 jun is equal to 30 jin, 1 catty is equal to 16 taels, and 1 tael is equal to 24 baht. This is how the idiom "half a pound" came into being.
After the founding of the People's Republic of China, because 16 taels was extremely inconvenient to measure, after the reform in 1959, the conversion of jin and liang was changed to 10 taels per catty and one tael per 50 grams. The use of "jin" and "liang" is related to the food stamp system in the planned economy era. In that special era, money alone was not enough to eat in restaurants. Food stamps were also needed. Food stamps represented the purchase qualifications. Food stamps were in units of "liang". One tael of food stamps could buy one tael of staple food (based on live weight). Therefore, one or two dumplings refers to the number of dumplings wrapped in one or two dumpling wrappers rolled out of dry flour.
The era of planned economy has passed, and food stamps have been canceled for many years, but the habit of measuring according to "liang" has continued. Not only dumplings, but also Jiangnan’s fried dumplings, soup dumplings, and rice in the cafeteria are all sold in “liang”. Under normal circumstances, there are 6-7 dumplings in a restaurant. Someone has done experiments and found that the weight of 6 dumplings can reach 130 grams, and the weight of 3 buns can reach 200 grams.
3. Two taels of dumplings and a bowl of rice? Dumplings are so high in calories, how can you eat them healthier?
"Nothing tastes better than dumplings." Dumplings are not only a traditional delicacy, but also a nutritional powerhouse. They have noodles, meat, and vegetables. They are simply a "perfect match" of carbohydrates, vitamins, minerals, and dietary fiber. From a nutritional point of view, dumplings are a type of food that is conducive to food diversification. In addition, minced fillings are easier to be absorbed by the body, so they are especially suitable for people with weak gastrointestinal functions such as young children and the elderly.
However, dumplings are often regarded as a scourge and "junk food" by "dietists" and are included in the category of calorie king. Will eating dumplings really make you fat? In fact, if cooked correctly, dumplings can become a more perfect food, adding points to nutrition and health.
(1) Regardless of vegetarian or meat fillings, it is recommended to eat them in moderation
Dumplings are delicious, especially in this weather. The dumplings fresh out of the pot are particularly tempting and it is easy to eat too much. Under normal circumstances, there are about 12 normal 2-liang dumplings. The amount of carbohydrates contained in the dough alone is equivalent to a bowl of rice, and the calories are even higher with the fillings. Therefore, no matter how delicious the dumplings are, only 2-3 liang is enough for a meal.
(2) Add some ingredients when rolling out the dough, and control oil and salt when adjusting the filling.
The flour used for dumpling wrappers is generally refined white flour, which can easily lead to an increase in the glycemic index. If you eat dumplings and rice, the calories will rise rapidly. It is recommended to add some coarse grain flour or soy flour rich in minerals, B vitamins and dietary fiber when kneading the dough. It should be noted that the amount added should be controlled within 10-20%, otherwise it will affect the taste; you can also add squeezed vegetable juice when kneading the dough, such as spinach juice to increase the potassium content, carrot juice to increase the carotene content, and the color is more attractive and increase appetite; you can also add milk and soy milk when kneading the dough to make the dough chewier and less likely to break.
When preparing dumpling fillings, extra oil is usually added. Excessive consumption of oil will increase the risk of obesity and cardiovascular and cerebrovascular diseases. When preparing the filling, olive oil and linseed oil can be used instead of peanut oil, soybean oil, etc. to control the amount of fat and increase the proportion of vegetables. In addition, fungi such as fungus and shiitake mushrooms, and algae such as kelp and wakame, which are rich in dietary fiber, can be added to improve the taste and nutrition.
Many people like meat-filled dumplings, but the meat itself contains a certain amount of sodium, and seasonings such as MSG and soy sauce also contain a large amount of sodium. Especially the quick-frozen dumplings sold in supermarkets have a sodium content of about 400mg/100g, which means that 5 or 6 dumplings contain 1 gram of salt. If you eat too much without paying attention, it will increase the risk of high blood pressure and cardiovascular disease. If you make dumplings at home, try to choose lean meat or chicken, shrimp, etc. If the meat filling contains MSG and other seasonings, you need to reduce the amount of salt accordingly.
(3) Give priority to boiling, eat less frying, and low-temperature cooking is healthier
Cooking methods such as steaming and boiling are low-temperature cooking, which can preserve more nutrients without producing harmful substances. Although fried dumplings are crispy on the outside and tender on the inside, and crispy and attractive, high-temperature cooking methods such as frying and roasting tend to use more oil during cooking and produce harmful substances such as acrylamide and benzopyrene. At the same time, choosing vinegar as a dipping sauce can not only improve the taste, but also inhibit the rise of blood sugar.
Mixing the dough, rolling out the dough, mixing the stuffing, and putting it into the pot...the layers of processes, ups and downs, contain endless wishes and expectations.In the long winter, we wait for the arrival of spring and the reunion of our family. Have you eaten dumplings today?