带你看看各种各样的饺子

Jiaozi, or dumplings, are essential to the Spring Festival celebration. And these delicacies come in a variety of shapes, sizes and flavors. We head now to Guangdong, Anhui and Jiangxi provinces for a sample of the local favorites.

Crab soup jiaozi is a special cuisine in south China’s Guangdong Province. Larger than ordinary jiaozi, this one is stuffed with crab eggs and other ingredients to make a delicious soup inside.

"Soup jiaozi is derived from soup buns in north China. Local chefs have modified it according to Guangdong people’s taste. The pleats on top of the bun get tough after steaming, so we changed it into jiaozi, so the pleats are spread evenly. It tastes better." Chef Wei Xingshun said.

When eating, it is suggested to suck out the soup first, and then finish the jiaozi.

Moving north to Anhui Province where rice is the main food, but ganmao jiaozi also occupy a position in local cuisine. Ganmao jiaozi is known for its wrapping, thin as a piece of paper, and soft as fish skin. The flour dough is rolled and ground hundreds of times, then cut into pieces from slices that can be dozens of meters long.

"When it becomes as thin as satin, it is ok. One kilogram should contain some 340 to 360 pieces." Chef Wang Yongshun said.

Xinfeng radish jiaozi are one of the most prestigious dishes for welcoming guests in the Hakka culture of Jiangxi Province. The wrapping is made with potato flour, and the stuffing with radish and meat.

"We use local radish, the bigger the better, fresh and juicy. We throw it in water, boil it on high heat and then stew over slow fire."

When wrapping the crescent-shaped jiaozi, one side is stuffed with fish, the other with pork, and the middle with braised radish. In Jiangxi province, the xinfeng radish jiaozi is favored by all ages for its delicious flavor and nutritional content.