I believe many friends will buy a few shaomai for their breakfast in the morning, and the shaomai in different places is also different, so what are the differences between southern siomai and northern shaomai? Let’s find out together below.

The difference between Southern Shaomai and Northern Shaomai

Southern Shaomai is generally represented by Cantonese style Shaomai and Jiangsu, Zhejiang and Shanghai Shaomai. Among them, the shaomai in Jiangsu, Zhejiang and Shanghai is glutinous rice soaked in soy sauce, plus chopped mushrooms, carrots and pork. It tastes salty and is relatively small. The fillings of northern Shaomai are mainly beef and mutton, and the fillings are relatively large, and green onions are usually added.

Introduction to Shaomai

Shaomai is also called Shaomai, Shaomi, Shaomai, Shaomei, Shaomei, etc. It is a kind of blanched rice. Noodles are wrapped in skin and stuffed and steamed in a basket. Its shape is similar to that of pomegranate, and it has the characteristics of white and crystal clear, many fillings and thin skin, and fragrant and delicious taste. There are many types of siomai, which are mainly classified according to the fillings. The more common types include potato siomai, chrysanthemum siomai, straw mushroom siomai, egg siomai, shrimp siomai, purple sweet potato siomai, etc. In addition, there are also There are dry steamed siomai, Shanghai siomai, mutton siomai, old Beijing siomai, Yifeng siomai, etc.