Anatomy
Not known yet We don’t yet have a photo we can use, a written story, a recipe or a precise place of origin for Dian bu leng. What we do have is below, with its sources.
Field notes
Yuan Mei, Suiyuan shidan (随园食单), 1792, 点心单: "糊面摊开，裹肉为馅蒸之… 余到广东，吃官司镇台颠不棱，甚佳。中用肉皮煨膏为馅，故觉软美". A dated steamed meat dumpling with an aspic-enriched filling, a precursor of the soup-filling technique. Some writers read the unusual name as a transliteration of a foreign word. This is not verified.
Range
From Guangdong (as eaten by Yuan Mei).
Pin · Guangdong (where Yuan Mei ate it; the text was written in Nanjing) · region (first-level subdivision), not a town
How sure we are
Fairly sure. A dated text records it by 1792.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
This entry is drawn from the World Dumpling Atlas, §N13, the project's source report. Its grade, D dated text, says how far that has been checked against a primary source.
History sources are from the atlas and not yet independently checked.
Relatives
