Traditionally, the three fresh fillings are meat (pork, shrimp and eggs) and vegetarian (leeks, eggs and shrimp skin), but in fact, the three fresh fillings with meat and vegetables are more balanced in nutrition. Now the "three" in the "three fresh fillings" has become a general term, and fillings made of four or five kinds of ingredients are also very common. You can also put meat, vegetables, mushrooms and seafood in the dumpling stuffing and add an egg.

During its long development, jiaozi has various names, including ancient prison pill, flat food, jiaozi bait and pink horn. It was called "Crescent Wonton" in the Three Kingdoms Period, "Wonton" in the Northern and Southern Dynasties, "Crescent Wonton" in the Tang Dynasty, "Jiao" in the Song Dynasty and "Flat Food" in the Yuan Dynasty. The Qing Dynasty called it "Jiaozi".

Fresh meat is generally made of pork, leek, dried laver, salt, soy sauce, chopped green onion, Jiang Mo, oyster sauce, cooking wine and edible oil. When mixing stuffing, use seasonings other than cooking oil. Marinate pork stuffing for 30 minutes, then add leek, dried seaweed and cooking oil and stir well.

Susanxian is made of leeks, eggs, fungus and so on. As the main component. Wash the leek, break up the eggs and fry them until cooked, and let them cool for later use (pay attention when frying the eggs, and stir them quickly with chopsticks while frying them on medium and small fire to fry them until cooked). After washing the auricularia auricula, cut it into small grains, add salt, cooking oil, soy sauce and oyster sauce, and stir well.