Shao Shao is a native of China with a long history. According to the earliest historical records, there is a record that Yuan Dadu (now Beijing) sold "plain and sour stuffing with a little wheat" in the Chinese textbook "Pak Tong Tong" published by Korea (now North Korea) in the Yuan Dynasty. The book's note about "a little wheat" says that wheat flour is made into thin slices, wrapped in meat and steamed, and eaten with soup, which is called a little wheat in dialect. Wheat is also for sale. Another cloud said, "The skin is thin and the meat is actually chopped. When the top is as thin as a thread, it is said to be a little wheat." "Take the flour as the skin and the meat as the stuffing to make the stamens, which is called selling in dialect." If we compare the recipe of "a little wheat" here with today's Shaomai, we can see that they are the same thing.

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

The cookbook Tiaodingji compiled by an anonymous person in the Qing Dynasty collected "Shaomai with meat stuffing", "Shaomai with bean paste" and "Shaomai with oil and sugar". Among them, "Laoxian Shaomai" is made of chicken and ham with seasonal dishes as stuffing. "Fried Sugar" is made with diced suet, walnut kernel and white sugar as stuffing. There is also a kind of "marinated" asparagus dish in the south of China.

Today, the varieties sold in various places are richer and more exquisite. For example, Henan has cut stuffing and sold it; An Wei has duck oil for sale; There is beef roast in Hangzhou; There are eggs and meat in Jiangxi; Shandong Linqing has mutton shaomai; Suzhou has three delicacies for sale; There are crab meat, pork liver, beef and ribs in Guangzhou, all of which have their own local characteristics.

if you want to cook your own food, it's not complicated to make it. 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 long strips, cut into small pieces, rolled into a round cake, sprinkled with some dry powder, pressed into the shape of wheat seeds at the outer edge of the round cake, wrapped in stuffing, and kneaded by hand, so that the upper end presents pomegranate-like patterns. Put the Shao Shao in a steamer and steam for about 1 minutes, then you can eat it.