Muslims in our country are good at managing the catering industry, and one of the most important factors is that they are good at learning and absorbing the cooking skills of brotherly peoples for our use. Among them, Tangyuan is a typical halal snack, which is made by absorbing the traditional ingredients and seasoning characteristics of halal food. Xi 'an soup dumpling was developed in recent 10 years, represented by Jiasan soup dumpling hall. Because of its excellent production and unique taste, it is deeply loved by consumers and its business is booming. They have a long-standing reputation, enduring, and together with beef and mutton steamed buns and beef and mutton breast, they are called "the three musts of Xi Muslim food". The diet structure in China is mainly pasta, and there are hundreds of kinds of steamed stuffed buns, including 10 kinds of glutinous rice balls. Steamed buns have a long history in China. There were steamed buns in Sui and Tang Dynasties, but they were not called steamed buns at that time, but called "steamed buns" or "steamed cakes" and so on. Soup dumplings were very popular in Qing dynasty, and many historical materials recorded them. There is a very touching legend about the formation of glutinous rice balls. According to this legend, soup packets are originally halal food! According to legend, more than 600 years ago, that is, at the end of Yuan Dynasty and the beginning of Ming Dynasty, Zhu Yuanzhang rose up and attacked the world. 1356, Zhu Yuanzhang led a rebel army to attack Jinhua City in central Zhejiang. Because the Yuan soldiers guarding the city had long been on guard, they raised the city wall by seven feet and added a gate of 10 thousand Jin to the gate. The rebels attacked Kuya for nine days, but they still couldn't break the city, so they had to camp by the river outside the city. Zhu Yuanzhang and his generals, Chang Yuchun and Hu Dahai, were very anxious. They discussed ways to break the city day and night. One night, General Chang couldn't sleep, pacing back and forth outside the account, thinking about the plan to break the city. Suddenly, he found that the city gate was quietly opened and the gate weighing 10,000 kilograms was slowly rising. I saw Yuan Bing and a group of migrant workers secretly carrying water by the river. Chang Yuchun quickly woke Hu Dahai and the uprising soldiers and rushed to the gate. General Chang put his army on the shoulder of the city gate and shouted, "Brothers, rush into the city! "In an instant, the insurgents rushed to the city in droves. Chang Yuchun's shoulder was heavily braked. After a long time, he was hungry. At this time, just sent snacks such as steamed buns and soup from the camp, Chang Yuchun asked Hu Dahai to pull them out and feed them to him. Chang Yuchun is really hungry. As he wolfed down the steamed stuffed bun, he kept urging: "Soup, steamed stuffed bun, soup, steamed stuffed bun ..." Hu Dahai looked at his sweaty comrade-in-arms with a 10,000-pound brake on his shoulder and gave him a plan to let a soldier pour the soup into the steamed stuffed bun first and then feed the steamed stuffed bun into his mouth. Chang Yuchun ate, feel throat moist, strength. It was not until the soldiers rushed into the city that he put down the 10,000-pound brake. Later, Chang Yuchun asked Hu Dahai, "What delicious food did you feed me that day, which made me more energetic?" Hu Dahai said with a smile, "You ordered the' Tangbao'! "Chang Yuchun also said with a smile," If it weren't for your soup bag, I would have been crushed to death by a 10,000-catty brake. "It is said that there are 10 Hui generals under Zhu Yuanzhang's account, and there is also the saying of' ten times protecting Zhu'. Zhu Yuanzhang attached great importance to them and respected the customs of the Hui people, especially their eating habits. In this case, Hu Dahai's "soup dumplings" must also be halal food. It is no accident that Hu Dahai was able to make a plan of "soup-filling package" at a critical moment. According to Hu Dahai Historical Materials, Hu was born in a Hui family, Hongxian County (now Anhui Province). He had great intelligence since he was a child. Before he joined Zhu Yuanzhang, he also worked in the food business of fried cakes. Hot oil dripping on hands is not serious, so it is called "iron finger". It was wartime, and although Chang Yuchun liked Hu Dahai's "soup-filling bag" very much, there was nowhere to do it. Later, this touching legend spread in Jinhua, and Jinhua people also made a famous flavor snack Jinhua soup packets through this legend. Later, dumplings spread in Zhejiang and Jiangsu. There is also a poem in "Three Hundred Poems of Hanjiang River" in Qing Dynasty, which describes soup-filling bags. The introduction says, "In spring, autumn and winter, broth is easy to solidify. Pour it into the ground strip and think it is steamed stuffed bun. When steamed, the soup will melt but not drain. Yangzhou tea shop is very good at it. "As the poem says," Hard to swallow and easy to taste, Tuan Tuan is the best ". You don't have to be mean when you are strong outside, but you must be careful when you heat up. "The author must be a senior gourmet. In the introduction, the author briefly explains the characteristics and making method of glutinous rice balls, which are made into buns by mixing solidified broth. After steaming, the broth melts but does not leak out. Poetry is the author's feeling of tasting glutinous rice balls. The steamed buns that have just come out of the cage are hard to swallow, but their delicious taste makes the author intoxicated. The deepest soup stuffing is fragrant, so be careful when eating it to prevent the hot soup from getting hot. It can be seen that soup dumplings were very famous and tasty snacks at that time. At present, there are dozens of kinds of dumplings. Geographically, in addition to Jinhua dumplings, there are Huai 'an dumplings, Huaiyang dumplings, Shandong dumplings, Zhenjiang dumplings, Hefei dumplings, Wuxi dumplings, Tianjin dumplings and Wuhu dumplings. From the types of fillings, there are fresh meat dumplings, tender bamboo shoots dumplings, mushroom dumplings, shrimp dumplings and scallop dumplings. Regrettably, this soup-filling bag, which was originally "creatively planned" by the Hui people, is not halal. Today, I finally ate Muslim dumplings. In the middle and late 1980s, Jia Zhiliang of Fang Hui, Xi decided to make Muslim soup packets. He traveled all over the country looking for a steamed stuffed bun master. Because the dumplings were all Chinese food at that time, Jia Zhiliang couldn't taste them, so he made friends with the chef who made them and asked for advice humbly. Find information and explore carefully; After repeated experiments, the first cage of Muslim dumplings was finally successfully trial-produced. Jia Zhiliang ranked third at home, so he named his soup-filling bag "Jia San soup-filling bag". Since then, Jia San's soup packets have become famous in China, becoming a famous snack in the Muslim flavor garden. Compared with steamed stuffed bun with baking powder, soup dumplings have three remarkable characteristics: one is to fix the powder (relative to baking powder); The second is thin skin; Third, the stuffing contains soup. The dough mixing method of glutinous rice balls belongs to cold water dough mixing in industrial terms. Cold water dough is characterized by white color, fine texture, strong gluten and toughness. The finished product tastes smooth and chewy. When mixing dough, due to the influence of seasons, the water quantity and water temperature should be adjusted appropriately. Generally speaking, when the weather is cold and the temperature is low, the amount of water added is slightly more than when the weather is hot and the temperature is high. The benchmark of water consumption is 500 grams of flour and about 225 grams of water. The water temperature should not exceed 30℃, otherwise it will easily cause the change of dough properties and make the dough "soft". Use low-temperature water in winter and pure cold water in summer. Sometimes when the temperature is high in summer, even if cold water is used, there will be a problem of "exhaustion". Experienced experts will add a little salt to the dough at this time to enhance the dough's strength and promote the close combination of dough tissues. In the jargon, "alkali is bone salt and gluten", which means that salt can strengthen the gluten of dough. In addition, when making dough, it is necessary to add water several times, such as adding enough water at one time, which makes it difficult to observe and check the water absorption of flour. After the dough is smooth, cover it with a damp cloth and simmer for about half an hour. Knead it evenly, add additives, roll it into a thin round skin and wrap it in the stuffing. It is difficult to make stuffing. In the past, soup dumplings were filled with jelly and heated into soup. And Muslim dumplings can't be frozen with skin, so how is the soup in the stuffing formed? Through research and repeated experiments, Jia Zhiliang found a way to form stuffing soup from beef and mutton bones: First, bone soup is rich in collagen, which is very water-soluble. Therefore, the draft of meat mixed with bone soup is greater than that of water; So after heating, more soup overflows from the meat stuffing, forming the "soup" in the soup bag. Because the umami flavor of the meat and the flavor of the seasoning are dissolved in the soup, the soup is delicious. Secondly, beef and mutton also contains a high content of protein, and protein is a hydrophilic colloid, in which myosin is as water-soluble as colloidal protein, and its water absorption is enhanced under the condition of salt. In order to make the stuffing soft, tender and soupy, it is necessary to keep the moisture in the stuffing intentionally when mixing the stuffing. When the steamed stuffed bun is put into the cage, the protein is denatured by heat, loses its water-retaining performance, dehydrates, and the stuffing is naturally filled with soup. There are many kinds of glutinous rice balls because of the different fillings. At present, the varieties of Xi 'an Muslim soup packets are mutton, beef, three delicacies, chicken, vegetarian stuffing and so on. The way to eat glutinous rice balls is very particular. After jiaozi served it, he clamped the top of the steamed stuffed bun with chopsticks, shook it gently, then put it in a spoon, took a small bite and blew it gently. It's funny to dip the soup stuffing in the sauce before eating it when it's not too hot. The successful development and operation of Muslim soup-filling bag has devoted Jia Zhiliang's painstaking efforts and condensed the traditional wisdom of Muslims. Jia Zhiliang added a variety of halal food to Weiyuan, which also gave us an inspiration: the halal catering industry should adapt to the development of the times, on the one hand, inherit the tradition, on the other hand, constantly explore innovative varieties, improve the taste level and enhance the sense of competition. Only in this way can our Muslim catering industry be in an invincible position.