{"id":4951,"date":"2026-10-25T06:17:26","date_gmt":"2026-10-25T06:17:26","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=4951"},"modified":"2026-10-25T06:17:28","modified_gmt":"2026-10-25T06:17:28","slug":"%d0%ba%d0%b8%d1%82%d0%b0%d0%b9%d1%81%d0%ba%d0%b8%d0%b5-%d0%bf%d0%b5%d0%bb%d1%8c%d0%bc%d0%b5%d0%bd%d0%b8","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/ru\/chinese-dumplings\/","title":{"rendered":"\u0412\u0438\u0434\u044b \u043a\u0438\u0442\u0430\u0439\u0441\u043a\u0438\u0445 \u043f\u0435\u043b\u044c\u043c\u0435\u043d\u0435\u0439: \u0446\u0437\u044f\u043e\u0446\u0437\u044b, \u0432\u043e\u043d\u0442\u043e\u043d\u044b, \u0448\u0430\u043e\u043c\u0430\u0439 \u0438 \u0434\u0440\u0443\u0433\u0438\u0435"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Are Chinese Dumplings?<\/h2>\n<p class=\"p1\">Chinese dumplings are a broad group of foods described in English as filled parcels, small buns or rice dumplings. Chinese menus use more specific names, and there is no single fixed number of types.<\/p>\n<ul>\n<li><strong>Wrappers:<\/strong> Wheat dough, translucent starch dough and risen dough produce different textures.<\/li>\n<li><strong>Shapes:<\/strong> A sealed crescent, an open top or a pleated little bun offers a useful identification clue.<\/li>\n<li><strong>Cooking:<\/strong> Boiling, steaming and pan-frying can change the same family of food; some methods combine frying and steaming.<\/li>\n<\/ul>\n<p class=\"p1\">The English word is an umbrella, not a precise translation of every Chinese food name. Start with the comparisons below rather than treating every dumpling as interchangeable.<\/p>\n<\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/10\/Chinese-Dumpling-Types-Infographic-with-Wrappers-Fillings-and-Cooking-Methods.webp\" alt=\"Chinese Dumpling Types Infographic with Wrappers Fillings and Cooking Methods\" title=\"Chinese Dumpling Types Infographic with Wrappers Fillings and Cooking Methods\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Compare familiar dumpling forms, regional fillings and the difference between soup inside and outside.<\/figcaption><\/figure>\n<p class=\"p1\">A folded crescent, an open-topped cup and a little soup-filled bun may all appear under \u201cdumplings\u201d on an English menu. Looking at the wrapper, shape and cooking method gives you a clearer picture of what will arrive. Those clues also explain why Chinese menus use several different names for these foods.<\/p>\n<h2>Common Chinese Dumpling Types at a Glance<\/h2>\n<p class=\"p1\">These seven familiar menu names are useful starting points, not seven mutually exclusive categories. The pinyin below is Mandarin; Cantonese names used on English menus are identified separately. Typical wrappers and fillings are described here, while recipes vary between regions and kitchens.<\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Name<\/th><th>Wrapper and shape<\/th><th>Common fillings<\/th><th>Cooking and texture<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td><a href=\"https:\/\/www.chinaculturepro.com\/jiaozi\/\">Jiaozi<\/a> (\u997a\u5b50, ji\u01ceozi)<\/td><td>Usually a wheat wrapper folded and sealed, often into a crescent; thickness varies<\/td><td>Meat and vegetables, seafood, or meat-free mixtures<\/td><td>Boiled, steamed or pan-fried. The wrapper can be tender and springy, with a crisp base when pan-fried.<sup>[1]<\/sup> <\/td><\/tr>\n<tr><td><a href=\"https:\/\/www.chinaculturepro.com\/wontons\/\">Wontons<\/a> (\u9984\u9968, h\u00fantun)<\/td><td>Generally thin wheat wrappers, often cut square and folded or gathered; egg is optional<\/td><td>Pork, sometimes with shrimp, mushrooms or vegetables<\/td><td>Usually boiled and served in broth or dressing. Delicate edges contrast with the filling; size and folding style vary.<sup>[2]<\/sup> <\/td><\/tr>\n<tr><td><a href=\"https:\/\/www.chinaculturepro.com\/shumai\/\">Shumai<\/a> (\u70e7\u5356, sh\u0101om\u00e0i; Cantonese siu mai)<\/td><td>A thin wheat wrapper gathered around the sides, leaving the top open<\/td><td>Pork and shrimp in a familiar Cantonese version; other regions use different fillings<\/td><td>Usually steamed. The exposed top makes the filling visible; the wrapper holds it like a small cup.<sup>[3]<\/sup> <\/td><\/tr>\n<tr><td><a href=\"https:\/\/www.chinaculturepro.com\/har-gow\/\">Har gow<\/a> (\u867e\u997a, xi\u0101ji\u01ceo)<\/td><td>A sealed, pleated wrapper made from starches, commonly wheat starch mixed with another starch<\/td><td>Shrimp, sometimes with bamboo shoots or pork fat<\/td><td>Steamed. The wrapper becomes translucent and gently chewy; it is different from ordinary rice paper.<sup>[4]<\/sup> <\/td><\/tr>\n<tr><td><a href=\"https:\/\/www.chinaculturepro.com\/xiaolongbao\/\">Xiaolongbao<\/a> (\u5c0f\u7b3c\u5305, xi\u01ceol\u00f3ngb\u0101o)<\/td><td>In the familiar Jiangnan soup-filled style, a thin wheat wrapper gathered and sealed at the top<\/td><td>Usually pork with prepared meat jelly in this soup-filled style<\/td><td>Steamed. A delicate parcel holding meat and hot broth inside, rather than floating in a bowl of soup.<sup>[5]<\/sup> <\/td><\/tr>\n<tr><td><a href=\"https:\/\/www.chinaculturepro.com\/shengjianbao\/\">Shengjianbao<\/a> (\u751f\u714e\u5305, sh\u0113ngji\u0101nb\u0101o)<\/td><td>A bun with leavened or partly leavened dough; styles differ in thickness and closure<\/td><td>Usually pork; some versions include meat jelly<\/td><td>Pan-cooked with a browned, crisp base and a softer upper wrapper. The quantity of liquid inside varies.<sup>[6]<\/sup> <\/td><\/tr>\n<tr><td><a href=\"https:\/\/www.chinaculturepro.com\/baozi\/\">Baozi<\/a> (\u5305\u5b50, b\u0101ozi)<\/td><td>Common versions use risen wheat dough and have a thicker, soft exterior<\/td><td>Pork, beef, vegetables, mushrooms, red bean paste and other fillings<\/td><td>Often steamed, producing a fluffy filled bun. This row describes familiar risen-dough versions.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">A name tells you more when you read it alongside the filling and method. Wrapper color alone is less reliable: an opaque skin does not identify the meat inside, and a translucent one does not establish a dietary claim. Our broader <a href=\"https:\/\/www.chinaculturepro.com\/chinese-food\/\">Chinese food<\/a> guide places these foods among everyday staples and dishes.<\/p>\n<h2>Boiled, Steamed or Pan-Fried: What the Names Tell You<\/h2>\n<p class=\"p1\">For jiaozi, a menu may identify the cooking method directly. This is a different layer of information from the filling or the food family:<\/p>\n<ul>\n<li><strong>Boiled:<\/strong> Shuijiao (\u6c34\u997a, shu\u01d0ji\u01ceo) are cooked in water. Their wrappers soften while retaining some springiness. They may arrive drained with a dip or in a soup; boiling does not require one serving format.<\/li>\n<li><strong>Steamed:<\/strong> Zhengjiao (\u84b8\u997a, zh\u0113ngji\u01ceo) are cooked with steam. The name describes the method, not a particular dough: a steamed dumpling can have an opaque wheat wrapper, and steamed does not automatically mean translucent.<\/li>\n<li><strong>Pan-fried:<\/strong> Guotie (\u9505\u8d34, gu\u014dti\u0113), commonly translated as potstickers, emphasize a crisp base. Jianjiao (\u714e\u997a, ji\u0101nji\u01ceo) also means pan-fried dumplings. Cooking often combines contact with the hot pan and steam, leaving different textures on the bottom and top.<sup>[7]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">Regional usage does not draw the guotie\u2013jianjiao boundary in exactly the same place. Some potstickers are elongated or open at the ends; others are sealed. A crisp bottom is a better starting clue than a rule about the ends. The <a href=\"https:\/\/www.chinaculturepro.com\/potstickers-guotie\/\">potstickers guide<\/a> covers those distinctions, while <a href=\"https:\/\/www.chinaculturepro.com\/chinese-cooking-methods\/\">Chinese cooking methods<\/a> explains the techniques more broadly.<\/p>\n<h2>Regional Fillings and Names to Recognize<\/h2>\n<p class=\"p1\">In northern China, familiar jiaozi fillings include pork with Chinese cabbage or chives, lamb with scallion, and pork with fermented cabbage in the Northeast. A filling gives a more useful clue than a label such as \u201cnorthern dumpling.\u201d Family preparation and shared plates are also associated with Lunar New Year and, in many northern households, the winter solstice. Our <a href=\"https:\/\/www.chinaculturepro.com\/chinese-dumpling-fillings\/\">dumpling fillings<\/a> guide explores the combinations without assuming one recipe represents the whole north.<\/p>\n<p class=\"p1\">Wontons illustrate how names travel. Yuntun (\u4e91\u541e, y\u00fant\u016bn) is the Mandarin reading of a written name used in Cantonese, from which English \u201cwonton\u201d derives; pork-and-shrimp versions are familiar in Cantonese cooking, including <a href=\"https:\/\/www.chinaculturepro.com\/wonton-noodles\/\">wonton noodles<\/a>. In Sichuan, chaoshou (\u6284\u624b, ch\u0101osh\u01d2u) may be served with red-oil dressing or in clear broth. The regional name alone does not promise chili. Broth, filling size and folds can differ, so these names signal a related family rather than identical finished bowls.<sup>[8]<\/sup> <\/p>\n<p class=\"p1\">Shumai changes substantially too. The Cantonese pork-and-shrimp cup differs from Hohhot&#8217;s lamb-filled version with its thin, ruffled wheat wrapper. In Shanghai and parts of Jiangnan, seasoned sticky rice may form the main filling, sometimes mixed with pork or mushrooms. The rice is inside; it does not turn the outside into a rice wrapper. These examples explain why a familiar name can bring a different texture and filling in another region.<sup>[3][9][10]<\/sup> <\/p>\n<h2>Soup Inside or Soup Outside?<\/h2>\n<p class=\"p1\">In the familiar soup-filled xiaolongbao, prepared meat jelly, or aspic, is enclosed with the filling. Heat melts that jelly during steaming, creating broth inside the sealed wrapper. The cook does not have to pour liquid soup into each little parcel. The explanation concerns this common style, rather than every regional food sold under the name xiaolongbao.<sup>[5]<\/sup> <\/p>\n<p class=\"p1\">Wonton soup works differently: cooked wontons sit in an external broth. Juiciness in a wonton filling is different from a pocket of liquid broth inside the wrapper. This is the distinction behind <a href=\"https:\/\/www.chinaculturepro.com\/soup-dumplings-vs-wontons\/\">soup dumplings versus wontons<\/a>, rather than a simple difference in the size of the bowl.<\/p>\n<p class=\"p1\">Shengjianbao adds another variation. Some Shanghai styles include aspic and release abundant broth; others omit added aspic and rely on the meat&#8217;s own juices. \u201cNo added meat jelly\u201d does not mean completely dry. For the wrapper and cooking differences as well, see <a href=\"https:\/\/www.chinaculturepro.com\/xiaolongbao-vs-shengjianbao\/\">xiaolongbao versus shengjianbao<\/a>.<sup>[6]<\/sup> <\/p>\n<h2>Baozi, Tangyuan and Zongzi: Where the English Name Gets Broader<\/h2>\n<p class=\"p1\">Baozi is usually translated as a filled bun. Some broad English dumpling guides include buns; others separate them. That editorial choice does not make baozi and jiaozi the same food in Chinese. The <a href=\"https:\/\/www.chinaculturepro.com\/bao-vs-dumplings\/\">bao versus dumplings<\/a> comparison explains the overlap without imposing a rigid international definition.<\/p>\n<p class=\"p1\">Tangyuan (\u6c64\u5706, t\u0101ngyu\u00e1n) are balls made from glutinous rice flour dough. They can have sweet fillings, such as sesame, savory fillings, or no filling at all. Their soft, sticky texture comes from the rice dough. \u201cGlutinous\u201d describes the rice&#8217;s stickiness; it is not another word for wheat gluten. Our <a href=\"https:\/\/www.chinaculturepro.com\/tangyuan\/\">tangyuan guide<\/a> covers these variations and their festival settings.<sup>[1]<\/sup> <\/p>\n<p class=\"p1\">Zongzi (\u7cbd\u5b50, z\u00f2ngzi), often called rice dumplings in English, are different again: glutinous rice grains and optional fillings are wrapped in leaves and cooked. The leaf is packaging, not a dough skin, and is removed before eating. <a href=\"https:\/\/www.chinaculturepro.com\/zongzi\/\">Zongzi<\/a> may be sweet or savory and are associated with the Dragon Boat Festival.<sup>[11]<\/sup> <\/p>\n<p class=\"p1\">Mantou (\u9992\u5934, m\u00e1ntou) commonly means an unfilled steamed wheat bun in standard modern usage. Some Jiangnan names retain \u201cmantou\u201d for filled buns, so regional menu context still matters.<sup>[6]<\/sup> <\/p>\n<h2>How to Order and Eat Chinese Dumplings<\/h2>\n<p class=\"p1\">Four checks turn the names into a useful order:<\/p>\n<ul>\n<li><strong>Choose the filling and method:<\/strong> Ask which meat, seafood or vegetables are inside, then whether the food is boiled, steamed or pan-fried. \u201cThree fresh\u201d and other combination names need an actual ingredient explanation. <a href=\"https:\/\/www.chinaculturepro.com\/chinese-food-names\/\">Chinese food names<\/a> offers more menu-reading clues.<\/li>\n<li><strong>Check the portion and meal format:<\/strong> A plate, basket or weight-based order does not have a universal piece count. Ask how many pieces are included. Jiaozi can be a complete meal; dim sum (\u70b9\u5fc3, di\u01cenxin), a Cantonese term used internationally for a broader range of small dishes, often involves sharing several baskets. The <a href=\"https:\/\/www.chinaculturepro.com\/dim-sum\/\">dim sum guide<\/a> explains that setting.<sup>[3]<\/sup> <\/li>\n<li><strong>Match the accompaniment:<\/strong> Vinegar and garlic, ginger with <a href=\"https:\/\/www.chinaculturepro.com\/chinese-black-vinegar\/\">Chinese black vinegar<\/a>, and red-oil dressing suit different preparations. Try the food before assuming every dumpling needs the same sauce. For a hot soup-filled bun, transfer it to a spoon, make a small opening and let the broth cool before sipping carefully.<sup>[5]<\/sup> <\/li>\n<li><strong>Confirm dietary ingredients:<\/strong> Vegetable filling can still involve lard, meat stock or egg; soup buns may contain animal-derived aspic. Consult our <a href=\"https:\/\/www.chinaculturepro.com\/chinese-vegetarian-food\/\">Chinese vegetarian food<\/a> guide for those distinctions. For allergies, tell staff the specific ingredient to avoid and ask them to check with the kitchen. Wheat, egg, shrimp, soy and sesame may occur in wrappers, fillings or sauces. Transparent starch skin alone cannot establish gluten-free suitability.<sup>[12][13]<\/sup> <\/li>\n<\/ul>\n<h2>FAQs About Chinese Dumplings<\/h2>\n<h3>Are wontons a type of Chinese dumpling?<\/h3>\n<p class=\"p1\">Yes, in broad English usage. On a Chinese menu, <a href=\"https:\/\/www.chinaculturepro.com\/wontons-vs-dumplings\/\">wontons and jiaozi<\/a> are distinct foods with different names and typical wrapper styles. Calling both dumplings does not mean they have the same shape, filling or serving method.<\/p>\n<h3>Are potstickers different from jiaozi?<\/h3>\n<p class=\"p1\">Potstickers are closely related pan-fried dumplings, recognized by a crisp base. Jiaozi can also be boiled or steamed. Local usage may distinguish potstickers from other fried dumplings by shape or preparation, so the names are not universally interchangeable.<\/p>\n<h3>Are all Chinese dumplings made with wheat?<\/h3>\n<p class=\"p1\">No. Chinese dumplings include starch-wrapper and rice-flour forms as well as wheat dough. However, some translucent wrappers use wheat starch. Check actual ingredients and preparation if avoiding gluten; appearance is not enough to confirm suitability.<\/p>\n<h3>Is dim sum the same as dumplings?<\/h3>\n<p class=\"p1\">No. Dim sum includes dumplings alongside buns, rolls, cakes and other small dishes. It describes a wider food selection and dining context. A plate of boiled jiaozi also does not automatically make a meal a Cantonese dim sum meal.<\/p>\n<h3>Can Chinese dumplings be vegetarian?<\/h3>\n<p class=\"p1\">Yes. Vegetables, mushrooms, tofu and other ingredients can make vegetarian fillings. Confirm the wrapper, cooking fat, broth and sauce too. Egg-containing dumplings may suit some vegetarians but are not vegan, and a vegetable name does not establish every ingredient.<\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] Institute of Culinary Education. <a href=\"https:\/\/www.ice.edu\/blog\/types-chinese-dumplings\" target=\"_blank\" rel=\"noopener noreferrer\">Types of Chinese Dumplings<\/a><\/p>\n<p class=\"p1\">[2] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/how-to-make-wonton-wrappers\/\" target=\"_blank\" rel=\"noopener noreferrer\">How To Make Wonton Wrappers (3 Ingredients!)<\/a><\/p>\n<p class=\"p1\">[3] Hong Kong Tourism Board. <a href=\"https:\/\/www.discoverhongkong.com\/eng\/food-and-drink\/a-beginner-s-guide-to-dim-sum-must-order-dishes.html\" target=\"_blank\" rel=\"noopener noreferrer\">6 Must-Order Dim Sum for Beginners<\/a><\/p>\n<p class=\"p1\">[4] Wei Guo \/ Red House Spice. <a href=\"https:\/\/redhousespice.com\/har-gow-crystal-prawn-dumplings\/\" target=\"_blank\" rel=\"noopener noreferrer\">Har gow: dim sum shrimp dumplings (\u867e\u997a)<\/a><\/p>\n<p class=\"p1\">[5] Shanghai Municipal Government. <a href=\"https:\/\/english.shanghai.gov.cn\/en-GlobalTasteinShanghai2026-LocalFlavors\/20260316\/00b0c6d1698d406c8d532a6e169e1a1e.html\" target=\"_blank\" rel=\"noopener noreferrer\">Xiaolongbao: A small dumpling with a big story<\/a><\/p>\n<p class=\"p1\">[6] Shanghai Municipal Government. <a href=\"https:\/\/english.shanghai.gov.cn\/en-GlobalTasteinShanghai2026-LocalFlavors\/20260430\/c012ba9f05414f3184be86244a03e950.html\" target=\"_blank\" rel=\"noopener noreferrer\">Pan-fried pork buns<\/a><\/p>\n<p class=\"p1\">[7] Nanjing Local Chronicles Office. <a href=\"https:\/\/dfz.nanjing.gov.cn\/gzdt\/202509\/t20250928_5658526.html\" target=\"_blank\" rel=\"noopener noreferrer\">\u5357\u4eac\u8bb0\u5fc6\uff5c\u91d1\u9675\u5c0f\u5403\u4e4b\u997a\u5b50<\/a><\/p>\n<p class=\"p1\">[8] Kathy Yuan \/ The Mala Market. <a href=\"https:\/\/blog.themalamarket.com\/sichuan-chili-oil-wontons\/\" target=\"_blank\" rel=\"noopener noreferrer\">Sichuan Chili Oil Wontons (Hongyou Chaoshou, \u7ea2\u6cb9\u6284\u624b)<\/a><\/p>\n<p class=\"p1\">[9] Li Jie \/ People\u2019s Daily Overseas Edition. <a href=\"https:\/\/paper.people.com.cn\/rmrbhwb\/pc\/content\/202506\/10\/content_30078242.html\" target=\"_blank\" rel=\"noopener noreferrer\">\u4e00\u7b3c\u70e7\u9ea6\uff0c\u9999\u98d8\u4e07\u91cc<\/a><\/p>\n<p class=\"p1\">[10] Betty Liu. <a href=\"https:\/\/bettysliu.com\/2015\/01\/16\/%E4%B8%8A%E6%B5%B7%E7%83%A7%E5%8D%96-shanghai-shaomai-step-by-step\/\" target=\"_blank\" rel=\"noopener noreferrer\">\u4e0a\u6d77\u70e7\u5356 \u2013 Shanghai ShaoMai, step by step<\/a><\/p>\n<p class=\"p1\">[11] Shanghai Municipal Government. <a href=\"https:\/\/english.shanghai.gov.cn\/en-GlobalTasteinShanghai2026-LocalFlavors\/20260618\/a74fedaf5c884243855303f04741060b.html\" target=\"_blank\" rel=\"noopener noreferrer\">Tradition with a twist: Shanghai\u2019s zongzi guide<\/a><\/p>\n<p class=\"p1\">[12] Hong Kong Centre for Food Safety. <a href=\"https:\/\/www.cfs.gov.hk\/english\/trade_zone\/safe_kitchen\/Food_allergens.html\" target=\"_blank\" rel=\"noopener noreferrer\">Food allergens<\/a><\/p>\n<p class=\"p1\">[13] U.S. Food and Drug Administration. <a href=\"https:\/\/www.fda.gov\/food\/nutrition-food-labeling-and-critical-foods\/questions-and-answers-gluten-free-food-labeling-final-rule\" target=\"_blank\" rel=\"noopener noreferrer\">Questions and Answers on the Gluten-Free Food Labeling Final Rule<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>\u0421\u0440\u0430\u0432\u043d\u0438\u0442\u0435 \u0432\u0438\u0434\u044b \u043a\u0438\u0442\u0430\u0439\u0441\u043a\u0438\u0445 \u043f\u0435\u043b\u044c\u043c\u0435\u043d\u0435\u0439 \u043f\u043e \u043e\u0431\u043e\u043b\u043e\u0447\u043a\u0435, \u043d\u0430\u0447\u0438\u043d\u043a\u0435 \u0438 \u0441\u043f\u043e\u0441\u043e\u0431\u0443 \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u2014 \u043e\u0442 \u0446\u0437\u044f\u043e\u0446\u0437\u044b \u0438 \u0432\u043e\u043d\u0442\u043e\u043d\u043e\u0432 \u0434\u043e \u0448\u0430\u043e\u043c\u0430\u044f \u0438 \u0441\u044f\u043e\u043b\u0443\u043d\u0431\u0430\u043e, \u0441 \u043c\u0435\u0441\u0442\u043d\u044b\u043c\u0438 \u043d\u0430\u0437\u0432\u0430\u043d\u0438\u044f\u043c\u0438 \u0438 \u0441\u043e\u0432\u0435\u0442\u0430\u043c\u0438 \u043f\u043e \u0437\u0430\u043a\u0430\u0437\u0443.<\/p>","protected":false},"author":1,"featured_media":4952,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[303,301,304],"class_list":["post-4951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-dumplings-buns","tag-hub-chinese-food","tag-regional-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All 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