The fillings used are different.

The main difference between Shaomai and Shaomai is the fillings used. Shaomai in Inner Mongolia only uses beef, mutton and green onions, and is not as rich in fillings as Shaomai in the south. Of course, some siomai are made with beef, mutton and scallions, so in fact there is not much difference between shaomai and siomai. Nowadays, it is generally called "shaomai" or "siomai" by convention. The word "shaomai" Although it is still used, it is used less frequently.

The authentic northern wheat originated from Guisui, which is today’s Hohhot in Inner Mongolia. The legendary origin of Shaomai is related to steamed buns. Two brothers ran a steamed bun shop. The elder brother took a daughter-in-law and the sister-in-law wanted to separate the family. So the younger brother made open-faced steamed buns. The elder brother sold steamed buns and the younger brother sold open-faced steamed buns. In this way, the income was cleared. Chu. As a result, today, when eating breakfast in Hohhot, there are far more wheat buns sold than steamed buns. This kind of food innovation has achieved the effect of being better than the previous one.