Shao Shao is a China native with a long history. According to the earliest historical records, Park Tong Tong, a Chinese textbook published by North Korea (now North Korea) in the Yuan Dynasty, recorded that Dadu (now Beijing) sold "plain and sour stuffing with a little wheat". The annotation about "a little wheat" in the book says that wheat flour is made into thin slices, steamed in meat and eaten with soup, which is called a little wheat in dialect. Wheat is also for sale. Another cloud said, "thin skin and real flesh." When the top is as thin as a line, it is called wheat. " "Take flour as skin and meat as stuffing to make stamens, which are sold in dialect." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing.

In the Ming and Qing Dynasties, although the word "steamed dumplings" was still used, names such as "steamed dumplings" and "steamed dumplings" appeared, and "steamed dumplings" appeared more frequently. For example, there is a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. The word "a little wheat" appears in books such as Yangzhou Painting Boat and Tongqiao Chair.

The cookbook Tiaoding Ji compiled by an anonymous person in Qing Dynasty collected "meat stuffing", "bean paste" and "oil sugar". Among them, "Laoxian steamed dumplings" takes chicken and ham as raw materials and seasonal dishes as fillings. "Stir-fried sugar" is filled with diced suet, walnut kernel and white sugar. There is also a "marinated" asparagus dish in the south of China.

Nowadays, the varieties sold everywhere are richer and more exquisite. For example, Henan has cut stuffing to sell; Duck oil is sold in An Wei; Hangzhou has roast beef; Jiangxi has eggs and meat; Shandong Linqing has mutton steamed dumplings; Suzhou has three kinds of delicious food for sale; Guangzhou has crab meat, pork liver, beef and ribs, all of which have their own local characteristics.

If you want to cook by yourself, it's not complicated. Its raw materials include flour, dry powder and stuffing. When making, the flour is scalded with boiling water, spread and cooled, kneaded into dough, kneaded into strips, cut into small pieces, rolled into round cakes, sprinkled with some dry powder, pressed into the shape of wheat grains at the outer edge of the round cakes, wrapped with stuffing, and kneaded by hands to make the upper end appear pomegranate-like patterns. Put the Shao Shao in a steamer and steam for about 10 minute, then serve.