资深吃货：盘点中国各种各样的dumplings

enone

       
       
       
       
       
       
       
       
        Wu Gok
       

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        　　Wu Gok
        　　芋角
        　　Frilly strands of fried purple taro make up the delicate exterior of these
meaty pork dumplings. At once sweet and savory, crisp and tender, wu gok are a
delightful study in contrasts.
        　　经过油炸的香芋制成了这种精致美味的肉馅饺子。香甜美味、酥脆软糯，吃芋饺是一种愉快体验。
       
            
            

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        Won Ton
       

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        　　Won Ton
        　　混沌
        　　With their distinctive square wrappers, supple-skinned won tons are a
common sight in Chinese soups, bobbing alongside cabbage and noodles. Though
typically filled with ground pork and/or shrimp, their proportions differ based
on provenance, with some quite heavy and substantial, and others light and airy,
more wispy skin than filling.
        　　具有独特的方形面皮，表皮柔软的混沌配上卷心菜和面条，这是一道常见的中式汤品。尽管馅料通常有猪肉或虾，它们的比例根据不同的地方而不同，有的地方馅料很多很丰富，有的地方馅料很少，面皮比馅料多。
            
            

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        Tang
Yuan
       

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        　　Tang Yuan
        　　汤圆
        　　These sweet, sticky glutinous rice dumplings are often filled with rock
candy, sesame paste, peanuts, or red bean paste. Boiled until soft and chewy,
they can be served on their own or, more commonly, in a sweet bean, sesame, or
ginger soup.
        　　这些甜甜的、嚼劲十足的糯米饺子通常包有冰糖、芝麻酱、花生或红豆馅。煮到肉圆耐嚼后，可以单独吃，后者通常都配有甜豆、芝麻酱或生姜汤。