Talking about jiaozi in English.

Beijing Roast Duck, or Beijing Roast Duck, is a famous duck dish in Beijing. It has been cooked since the imperial era and is now considered as one of China's national dishes.

This dish is famous for its crispy skin. Authentic dishes are mainly skin and a little meat, which are sliced by the chef in front of diners. Ducks specially raised for this dish are slaughtered after 65 days, seasoned and baked in a closed or hanging oven. This kind of meat is often eaten with pancakes, onions, seafood sauce or sweet noodle sauce.

Jiaozi:

Fried dumpling is a kind of China jiaozi, which is very popular in China, Japan and outside East Asia, especially in North America.

Jiaozi is usually wrapped with meat and/or vegetable stuffing into a thin dough, and then sealed by pressing or curling the edges together. Jiaozi should not be confused with wonton: jiaozi's skin is thicker and chewier, and its shape is flatter and flatter, like a double dish (similar in shape to wonton), usually eaten with soy sauce-vinegar dipping sauce (and/or Chili sauce); The wonton skin is thin and spherical, and it is usually eaten in broth. The dough of jiaozi and wonton skin is also composed of different ingredients.

Steamed bread:

According to the fermentation degree of dough, China's steamed buns can generally be divided into two types. [2] Steamed bread made of fermented flour can be seen everywhere in China, which is commonly called steamed buns. Steamed bread made of unfermented flour is more common in the south. Steamed buns belong to the latter category. This means that its skin is smooth and translucent, rather than white and fluffy. This similarity in appearance with jiaozi means that steamed buns are sometimes listed as jiaozi outside China. However, it is different from steamed dumplings and boiled jiaozi in texture and making method.

Traditionally, the stuffing of steamed buns is pork, but there are other meat, seafood and vegetarian fillings, and there are other possibilities. The special soup inside is made by wrapping solid meat gelatin in the skin next to the meat stuffing. Steamed and eaten, then the gelatin is melted into soup. In modern times, cold storage makes it easier to make steamed buns in hot weather, because people can use frozen gelatin, which may otherwise be liquid at room temperature.