Jiaozi is deeply influenced by Chinese traditional characteristics of the people who loved the folk food, also known as dumplings, is a staple food and local snacks in northern China. China Dumpling originated in unknown period, mightbe the Northern and Southern Dynasties. The method of making jiaozi is simple: the jiaozi skins are available in any supermarkets, and people able to make the fillings to their liking by using ground pork and some ingredients like gingger, green onions mixs. Jiaozi skin is  a small piece of dough, rubbed in  a diameter of about 3 centimeters of thin dumpling skin. Place 1 Tb sp of filling in the center of each skin disk, then fold the dough over the filling to form a half-circle. Pinch together the top, then form 2 or 3 pleats down the sides and pinch together to seal.  the crescent-shaped or angular,   sophisticated methods can also be steamed, baked, fried, deep-frying, and so on. You can have have meat stuffing, Shrimp, Crab, sea cucumber, fish , chicken, pork, beef, lamb and so on,  into assorted stuffing, so on. Dumpling filling is characterized by thin skin and tender, delicious taste, shape, unique.  Dumpling production of the full range of nutrients of raw materials, cooking method to ensure less loss of nutrients and in line with the Chinese food culture flavor color connotations. Dumpling is a long history of folk food., deeply welcomed by ordinary people. During the Lunar New Year, dumplings have become indispensable for a seasonal delicacies. The staff members of Chinese legations and the students abroad love to make jiaozi themselves to celebrate the Spring Festival. When I was in the U.S. in 1980s and 1990s, I made  acquaintances of some American friends and I showed off my skills of culinary art and fried jiaozi was a must.
 
As Carol said :
"Our family has felt privileged to have been your host family. Our children participated in a bit of history through you. John and I have enjoyed a unique friendship.   It has all  been a remarkable opportunity seasoned with friendship.  When we met you more than 20 years ago, you were like a man beginning a new life. Coming to California and U.C. Berkeley, you embraced your chance to learn more about and plunge into the world that had been closed off to you for years. You connected with all people who were interested in knowing you and your history: scholars, of course, but also just ordinary citizens. You were an ambassador for the potential relations between two very different nations. Your exquisite dinners served to  your new acquaintances are still talked about here! "

The Fried-pouch Roll (DALIAN HUOSHAO)  is a delicious snack of good old Beijing.(a local appelation due to restauranteur Chen). This snack was originated during the reign of Guang Xu from Chen's kitchen.  Why do people coin this name?  it is because of its shape!  When you pick one up with chopsticks to eat, it drapes over the chopsticks resembling a shoulder-strapped pouch people used to put money in for safe reason decades ago. This is why it is called Fried-pouch Roll.

Much attention is taken to perfect the taste of the snack's filling inside and dough shell outside. Served with a bowl of porridge or soup, its crisp-outside-tender-inside taste is out of this world.  I would like to share with my readers some photos taken in American families. One of them was taken in Carol's dinning room. Carol and her husband invited the Services for a dinner in her room and I was the chef.

It is phonetically translated DALIAN HUOSHAO