or dandanmian (traditional Chinese: 擔擔麵, simplified Chinese: 担担面) is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles.
are a kind of Chinese dumpling, commonly eaten across Eastern, Central, Southern and Western Asia. Though considered part of Chinese cuisine, jiaozi are often eaten in many other Asian countries.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton, jiaozi have a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin and are usually served in broth. The dough for the jiaozi and wonton wrappers also consist of different ingredients.