The earliest historical record of siu mai is in the fourteenth century in Goryeo (now Korea) published a Chinese textbook, "Park Matters", which records that the Yuan dynasty capital (now Beijing) sells "a little bit of wheat stuffed with vegetarian acid". "Siu mai is made of flour as the skin and meat as the filling, when the top is made of stamens, it is called siu mai in dialect." Siu mai originated in Beijing, then spread to Beijing, Tianjin called siu mai, and then to Jiangsu, Zhejiang, Guangdong, Guangxi area, people call it siu mai. Up to this point, the north and south of the siu mai (sell) in the production of materials and practices and other aspects of the production of a great difference.
Northern Siu Mai Series
Majia Siu Mai
is a characteristic flavor of Shenyang city snacks, created in 1796. Because it is a boiling water noodles, rice flour for the powder, the choice of waist nest, purple cover, three parts of the beef minced for filling, plus seasonings simmering in clear water, together with the skin pinch the filling to leave a large tassel. After making the skin bright, soft, sinewy, loose filling, mellow flavor, people look mouth-watering.
Mutton shumai
The Hui cuisine in a common staple food, the production of raw materials mainly by wheat flour, mutton, scallions and so on. While satisfying the Hui's love for mutton, it retains the traditional production style of siu mai, with its thin skin and large filling, savory and fresh flavor.
Old Beijing Siu Mai
As the birthplace of siu mai, Beijing siu mai can be said to be the most authentic and traditional, and Beijing siu mai is best made in Duyi. It is famous for its thin skin and flavorful filling, and the production process is very delicate. For the meat filling, 70% lean meat is used to make the meat flavorful and not greasy. Siu mai skin also have to pay attention to, must use a special shaft stick will be rolled into a diameter of 3 inches of lotus flower folded skin, rolled out the periphery of the thin middle thick.
Huhehaote siu mai
Legend has it that in the early years of the Hohhot area siu mai are sold in the teahouse, tea guests hungry always need to supplement the food. But the teahouse is elegant place, unlike the hotel is not afraid of thick oil smoke, can only prepare some steamed cakes, small dishes brought by the tea guest, at most, can only help the tea guest to bring meat dishes, rolled in the cake in the heat, with a few crust, charge a few crust money. Over time, even the cake in the dishes are also piggyback, but still according to the cake portion of the price, "piggyback sale" was born. "Suiyuan Tongzhi draft" has this record: "but the indoor sale of piggyback in one, it is the characteristics of the food, because the tea shop incidental to the sale. Common saying 'incidental' for piggyback, so called piggyback sale. And naturalization (Hohhot) burnt wheat, since the past famous far and near. Foreign counties or ports also have imitated the industry. And the flavor is slightly inferior."
Southern Siu Mai Series
Yifeng Siu Mai
Jiangxi Province, Yifeng area characteristics of the traditional points, with special preparation, molding chic, sweet and crispy, melt in the mouth, sweet but not greasy, suitable for all seasons and other characteristics. With pork, flour, sugar, pepper, sesame powder as the main auxiliary materials, the pork will be boiled and chopped into fine powder, and sugar, pepper, sesame powder and mix well. The other top quality flour and water rolled into a wet dough, pressed into a diameter of 10 centimeters of the round thin skin, the ingredients will be matched into the skin. Pinch into an egg-sized, pomegranate-headed cylinder, steamed in a cage to be ready.
Dry Steamed Siu Mai
It is a traditional dish in Guangdong Province, belonging to the Cantonese cuisine. Dry Steamed Siu Mai is made with half-fat lean pork, shrimp, wonton skin and egg as the main ingredients, and processed with soy sauce, sugar, salt, chicken powder, pepper, cornstarch and cooking wine as the ingredients. Its flavor is delicious, meat with fat but not greasy, is a popular dim sum in Cantonese dining.
The Hui people siu mai
Relative to lamb siu mai, Hui people living in the South and Hui people living in the North in the ingredients and production methods are slightly different, the North Hui siu mai is generally based on beef or mutton with other condiments as a filling (such as green onions, radish). In the south, the first filling is glutinous rice with beef or mutton as the main ingredient. In addition, there is a difference in size, the north of the small, the south of the big, although some differences in flavor, but delicious, never get tired of eating is the north and south of the Hui people of the **** the same body characteristics of the roasted wheat.