China is heaven for foodies and gourmands. As one of them, I can freely say that my stay in China was and still is a very pleasant gastronomic experience. However, amongst hundreds of different dishes, spices and tastes, one course definitely ensnared my stomach, as well as my heart – It’s Majesty, The Dumpling. Maybe a simple piece of filled doe, plainly boiled in hot water, but, so much more than a quick snack. I’ll try to elaborate using my amateur nutritionist skills:
For one, it’s hot, and hot dishes generally are beneficial for the whole body, especially in winter times. Second, it represents a perfect mix of nutrients in a proper amount: Doe – rice or wheat flour, is an important source of carbon hydrates, the energy which keeps our body running. As for the fillings, the sheer variety makes it all worthy: Veggies – vitamins, minerals and fibers, essential for good digestion. Meat and tofu – proteins, needed by our muscular tissue. Shrimp or fish – vitamins A and B, crucial for functions of the nervous system, as well as Selenium, Iodine, Omega 3 fats and other beneficial nutrients. Dumplings are boiled in plain water or steamed, which means no saturated fats. A nice portion of dumplings will therefore make a perfect meal, both tasty and healthy. On the top of all this – it’s cheap and plentiful. Definitely one of the brightest jewels in the crown of Chinese gastronomy and a great heritage given to the world. My dumplings, I kowtow to You!
OK, I know, some will say – What about fried Jiaozi? That’s good too!Well, yes… also a great piece of taste, definitely one that I’m into, but… my ultimate choice still goes down to southern Wonton. While we’re on the subject, it’s time for lunch…