Dumpling banquet  餃子宴

No visit to Xi'an is complete unless you try the dumplings. They are made in different shapes, colors and flavors - sour, sweet or peppery.

Chefs making dumplings have moved from the traditional fillings of pork, beef, mutton and vegetables to mixed fillings with chicken, duck, fish, eggs and other delicacies from land and sea. Cooking methods have also expanded, from boiling and steaming to frying and grilling.

沒有餃子宴的西安之行是不完整的。西安餃子宴用料極為豐富，打破了一般只用豬牛羊肉和蔬菜作餡的傳統(tǒng)，雞、鴨、魚肉、蛋、海味、山珍、鮮蔬、干菜、果品皆可作餡，造型千姿百態(tài)，采用煮、蒸、煎、烤、炸等多種烹飪方式。餃子奇味更奇，各式各樣，要酸有酸、要辣有辣、要甜有甜。

（來源：中國日報網   編譯：丹妮）