饺子有皮有馅,主副食合一,其皮雪白诱人,其馅五颜六色,有荤有素,既含山珍,又纳海味,难怪人们爱吃并将其视为食品之首。据文献记载远在公元五世纪,饺子已是黄河流域的食品,当时的饺子“形如偃月,天下通食”。不过,那时吃饺子是带汤盛在碗内食用,不太像现在捞在盘内亦饭亦菜地食用。至今在豫、陕、鲁中原地带仍有在饺子汤内加韭菜虾皮的习俗。我国北方把饺子叫“扁食”。据考证、扁食之名最早出现在元代,元代宫廷食谱《饮膳正要》中就有“扁食”之记载。到了明清时代,又出现了“饺儿”、“水点心”、“煮饽饽”等饺子新称谓。其名称增多,既反映了流传广泛,也反映了我国人民对饺子的喜爱。 Dumpling stuffed with the skin, the main non-staple food one, the skin white attractive, the stuffing colorful, well-known, both Shanzhen, but also satisfied that the sea, no wonder people love to eat and treat it as the first food. According to the literature, far away from the fifth century AD, dumplings have been the food of the Yellow River basin. At that time, the dumplings were shaped like “Yan Yue and the world eat.” However, when eating dumplings with Tang Sheng in the bowl of food, not like now fishing in the plate also eat rice dishes. So far in Henan, Shaanxi, Shandong Central Plains still have leek shrimp dumpling soup custom. North China dumplings called “flat food ”. According to research, the name of flat food first appeared in the Yuan Dynasty, the Yuan Dynasty court recipes “drinking meal is” there “” flat food “records. In the Ming and Qing dynasties, the new appellation of ”Dumplings“, ”Dim Sum“, ”Boiled Dumplings" appeared again. Its name has increased, reflecting not only the widespread but also the Chinese people’s love of dumplings.