The differences between Shaomai in the south and steamed dumplings in the north are as follows:

steamed dumplings in the south is generally represented by Cantonese steamed dumplings and Jiangsu, Zhejiang, Shanghai and steamed dumplings. Among them, steamed dumplings in Jiangsu, Zhejiang and Shanghai soaked glutinous rice in soy sauce, and with chopped mushrooms, carrots and pork, the taste was salty and the size was relatively small.

In northern steamed dumplings, beef and mutton are the main fillings, and they are relatively large, and green onions are usually added.

A brief introduction to steamed dumplings

steamed dumplings, also known as Shaomai, Xiaomi, Shaomai, Shaomei, and Shaomei, is a kind of snack with instant noodles as the skin, stuffing and steamed in a cage. Its shape is similar to pomegranate, and it has the characteristics of white and glittering, thin filling, fragrant and delicious.

There are many kinds of steamed dumplings, which are mainly classified according to fillings. The common kinds are potato steamed dumplings, chrysanthemum Shaoshao, straw mushroom Shaoshao, egg Shaoshao, shrimp Shaoshao, purple potato Shaoshao, etc. Besides, there are dry steamed Shaoshao, Shanghai Shaoshao, mutton Shaoshao, old Beijing steamed dumplings, Yifeng Shaoshao and so on.