All northerners somehow have a great love for stuffed things, like buns, potstickers, pies, mooncakes ...... And dumplings are the white moonlight of all northeasterners.

But if you say the best stuffed things, definitely still choose siu mai.

A drawer of siu mai is steamed out, stuffed with thin skin, juicy and meaty, and it's amazing.

How does the song by Zhang Xiang sing, in all the tender skin with filling dim sum, I like you the most.

In the eyes of northerners, Jiangnan's siu mai is heresy

In fact, not only northerners, southerners are equally passionate about siu mai.

Soy sauce to mix up the glutinous rice a steam, and then a symbolic whole ham grain, green beans, corn ...... Two or three grains compactly placed in a steamer ...... It's too southern!

But every righteous Inner Mongolian who sees southern siu mai can't help but ask a soulful question: what is this thing?

Can you call it siu mai without meat?

Even though the northern people are jumping up and down with anger, our lovely southern friends still hold on to their love of siu mai.

▲This is what the southern style of siu mai looks like

A full southern breakfast can't be complete without siu mai.

Shanghai people's siu mai is like the Shanghainese temperament, which is meticulous and delicate.

In the past, when the economy was not rich, siu mai was the most creative food in the poor life of the Shanghai people, and saved the taste buds of countless Shanghainese.

▲ Old Shanghai Siu Mai.

Just soft glutinous rice mixed with soy sauce and a little bit of star lard is the highest moment,

And now the most representative of the Shanghai shao mai is Xiasha shao mai.

It's just a ball of glutinous rice, tossed with minced meat and mushrooms, and wrapped in a bite-sized skin. The filling is so full that it bubbles out of the mouth, and you can't even wrap your mouth around the soup when you bite into it!

Sha Xian snacks

So at first glance, the southern roasted wheat seems to be a bit vegetarian. In fact, it is not, in the south of the south, Guangdong people's siu mai is really solid hard currency.

This may be the first time that the southernmost and northernmost parts of the country have reached a great unity in food, and siu mai has to be meat!

Unlike Inner Mongolia, where mutton is used in siu mai, Guangdong is near the sea and is rich in aquatic products, so shrimps and crabs have become the most involved in siu mai.

▲Guangdong people generally siu mai is actually dry-steamed siu mai, which is an essential role in Cantonese morning tea.

Dry-steamed crabmeat and shrimp, you can feel how hard this siu mai is just by the name.

Yellow and golden wonton skin skin, pink and tender meat with some crab roe sprinkled on top, detailed and smooth meat filling rolled together, sometimes with a shrimp on top.

▲ In Inner Mongolia this thing must be called seafood siu mai!

Lamb siu mai, the real siu mai

If there are any fundamentalists in siu mai, then anything that comes out of Hohhot should be considered heresy.

According to the relevant historical records, the earliest origin of the roasted wheat in the Hohhot area along the teahouse, the Jin merchants went to the west when brought to Beijing and Tianjin, and then all the way to the popularity of today's culture and sports in the north and south of the country, everywhere to see the roasted wheat trace.

▲ The classic pairing of shumai in Hohhot.

In the morning at four or five o'clock on the streets of Hohhot, just find a crowded barbecue store, push the door, Hohhot people's day from now on.

The best mutton siu mai comes from the best raw materials, pure Siziwangqi mutton, snow-white and slender Hetao flour, colorful and full-flavored Bikqi green onions, and then seasoned with mellow and fragrant Wuchuan sesame oil. The first thing you need to do is to get your hands on some of the most popular products and services in the world!

▲ siu mai delicious also lies in the fire, Hohhot gourmets Pin siu mai don't have to eat, one into the museum, according to the degree of steam condensation on the glasses can judge one or two

good siu mai in a breath, over the fire, onion lost tone; less than the fire, mutton can't taste fresh and stinky.

Eating Hohhot Siu Mai, you realize that the ancestors of the fresh word, the right why is a sheep.

A drawer of siu mai is steamed, how to eat the same way to pay attention to.

The Hohhot people eat mutton siu mai, generally have to adjust the Shanxi old vinegar, set a dish of Tokoto chili red oil, the entrance to the bite, grease splash, spicy flavor into the marrow, and then a pot of old brick tea, the most powerful!

1,000 miles east, in the entire Heilongjiang region and even the eastern part of Jilin, the best match for siu mai is definitely the sheep soup ah. The best way to get the most out of the game is to go for the first time in your life!

▲ A mouthful of goat soup down, can let you satisfy a morning.

A thousand miles further south, old Beijing's mutton biryani is served with a side dish.

Qianlong cabbage, don't look at the name, in fact, is a sesame sauce mixed with cabbage heart, thick sesame sauce with crisp cabbage heart, a mouthful of siu mai down, the old Beijing flavor is full!

▲ Qianlong cabbage.

Not only in the north there is mutton shumai to eat, in Hangzhou, you can also eat a good shumai in the flavor of Inner Mongolia.

At the foot of Wushan, next to Hefang Street, the Mutton Soup Restaurant has been on fire for more than 200 years.

▲ Legend has it that when Emperor Qianlong of the Qing Dynasty traveled to Hangzhou on his way to the south of the Yangtze River, he specially ordered the restaurant? The first time I've seen this is when I've had a chance to see a lot of people who have been in the same boat.

It's not just the siu mai, but also the haggis soup, which is steaming hot, but not hot enough to stop a foodie from dreaming!

The best siu mai is in Taiyuan

Taiyuan's siu mai is called siu mei, the skin is as thin as paper, as round as a disk, the edge of the flower, stuffed with a large, mellow, lucrative, put in a cage, like a snow plum blossomed, quite a bit of cultural people's breath.

There is no better siu mai in Taiyuan City than Qinghe Yuan.

▲ Qingheyuan's siu mai.

Pure mutton stuffing, thin skin and meat, a whole big meatballs, fishy flavor, rich soup, the most important must be dipped in too

Plus a bowl of brains is the perfect morning of Taiyuan people, burnt wheat with brains, out of Taiyuan no place to find!

Kaifeng

Kaifeng siu mai is actually the traditional northern Han Chinese siu mai, with lamb, pork, and the mysterious leek and egg vermicelli filling.

The Henanese practice of siu mai follows the custom of the northern Hui people.

▲ A bite, the vermicelli overflow, with the aroma of leeks, mixed texture in the tongue explosion, aftertaste.

Some say lamb shumai is orthodox, some say glutinous rice shumai is the most refreshing, and some say diced bamboo shoots shumai is the most flavorful.