Let's start with the northern group. Mash garlic into mashed garlic and put it in a small bowl, then add soy sauce and soak for several hours. When jiaozi comes out of the pot, dip it in sesame oil and Chili oil, and add a little vinegar. Of course, some friends will add some yellow mustard according to their own tastes.

Why does the topic say that friends in the north seldom use dipping sauce? According to Bian Xiao, many friends in the south don't have the habit of eating raw food, including raw garlic, which may be due to different eating habits in different places.

I'll introduce you to a dipping method in Chongqing, which was also told by a friend in Chongqing: one is spicy and the other is spicy.

First of all, you need to add cooked peppers: prepare a small bowl, pour garlic into garlic paste, add half a bowl of soy sauce, two spoonfuls of vinegar, add a little chicken essence, a little chopped green onion, and most importantly, add some Chili oil, and finally add some cooked oil to Chili powder!

The second kind of hot sauce is simple. Half a bowl of soy sauce with a little millet pepper is enough. If you like sour taste, add garlic paste, so that you can eat spicy food.

There is also a dip recipe that is said to be ancestral (of course, it was also recommended by a foodie friend):

Preparation: Vinegar, Chili powder, onion, garlic, soy sauce, sesame oil and sesame seeds.

Practice steps:

1. Mash garlic, wash and chop green onions, and put them in a bowl.

2. Add appropriate amount of Chili powder and a little salt.

3. Add a proper amount of oil to the hot pot, stir-fry the fragrant peppers with low fire to drain the water, and pour the hot oil on the Chili powder.

4. Then pour the aged vinegar into the pot, heat it until it boils, and pour it into a bowl.

5. Add proper amount of soy sauce, chicken essence, sesame oil, cooked sesame seeds and warm water in turn.