Brief introduction of taro jiaozi

Taro dumplings are also called "cangue Tartars" and "Galaze". Originated in Jian 'ou City, Fujian Province, it is mainly popular in towns and villages in the north of Jian 'ou, mainly in Dongyou, Shuiyuan, Ishikawa and other places. There are many legends about the origin of Galas. Some people think that it started in the Yuan Dynasty, when Mongolian soldiers invaded the Central Plains and Fujian. People in Jian 'ou hated the burning, killing and looting of Mongolian soldiers, so they wrapped the meat with taro, sweet potato powder and other raw materials and made it into a triangular jiaozi, which was named "cangue Tatar" (the Mongolian soldiers were humiliated at that time). According to this calculation, taro jiaozi has been born for about 700 years.

Another way of saying this is that when Jianning Prefecture ruled Anxian County (now Jian 'ou) in the early Qing Dynasty, it was brutally massacred by the Qing Dynasty. Rich people living in the city went to live with poor relatives in the countryside. Poor relatives in the countryside suddenly came with a lot of guests, and they couldn't produce delicious food for a while. In desperation, they had to cook taro, mix it with sweet potato powder, make jiaozi, and then chop up the ready-made animal meat at home, knead it into triangles and put it in. When the rich are hungry, they taste this delicious food and even claim that it is good. They asked, what is the name of this dish? How did the poor relatives know the name of this dish and thought, if it weren't for the Qing soldiers, how could you be in trouble? This is disgusting. With a brainwave, the name of the dish blurted out, calling it "cangue Tatar".

In places like Eastbound Tour, every family will eat taro jiaozi on holidays. Because the stuffing needs fresh lean pork, the lean pork in rural areas is more expensive than that in the city. It can be seen that eating taro is popular in jiaozi. Contrary to jiaozi, which is made of delicious flour from northerners, people here seldom make jiaozi, and it is taro jiaozi instead. The main reason is that the raw materials are convenient, and the local materials are used. More importantly, taro dumplings are unique and delicious, convenient and durable to cook, and are not afraid of missing stuffing.