锅贴 / Guō Tiē: Pot Sticker

2 Sep

锅贴

Let’s learn some Chinese language with Chinese food today! Do you like Chinese food? Did you eat “锅贴”? I like it very much!

Many American people are familiar with (熟悉 shúxi) Chinese dumplings (饺子jiǎozi). Many Chinese restaurants (餐馆cānguǎn) offer boiled (煮的 zhǔde) dumplings as a main dish (主食 zhǔshí); Cantonese (广东的 guǎngdōngde)restaurants often sells steamed (蒸的zhēngde) dumplings, with shrimp (虾 xiā) wrapped in it. The third way to cook dumplings is to fry (煎 jiān) in a pan; therefore, the fried dumplings are also called “Pot Stickers (锅贴 guōtiē)” or “dry-fried dumplings (煎饺 jiānjiǎo)”.

It was said that the Empress Dowager Cixi (慈禧太后 cíxǐ tàihòu)liked to eat dumplings very much, but only hot (热的 rède) dumplings. The imperial kitchen (御膳房 yùshànfáng) therefore had to constantly (不停地 bùtíngde) cook hot dumplings, and throw away (扔掉 rēngdiào) the cold (冷的 lěngde) ones. One day, the Empress Dowager Cixi smelled (闻到 wéndào) a great flavor (香味 xiāngwèi) from the outside of the palace garden (花园 huāyuán). Curious (好奇 hàoqí) in mind, she went to check what it was. It turned out that the chef (厨师 chúshī) in the imperial kitchen tried to stop wasting (浪费 làngfèi) the cold dumplings, and figured out (找出了 zhǎochūle) a way to eat them. Since the cold dumplings stunk (粘连 zhānlián) together (一起 yìqǐ), he fried them with oil (油 yóu) in a flat (平的 píngde) pan to re-heat yet to keep them in shape.

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