Each 100 grams of Siomai contains about 220 calories.

Shaomai, also known as Shaomai, Shaomi, Shaomai, Shaomei, Shaomei, Ghost Pengtou, is called 焼磲 in Japan, which describes the shape of the top that is fluffy and folded like a flower. It is a kind of A steamed snack wrapped in hot noodles and filled with stuffing. There are about 220 calories in 100 grams of Siomai. It is shaped like a pomegranate, white and crystal clear, with many fillings and thin skin, and is fragrant and delicious. Fragrant and delicious, it has the advantages of steamed dumplings and pot stickers. It is often used as a banquet delicacy among the people.

Kcal is a unit of heat, 1 kcal = 1000 calories, and is mostly used in nutritional measurement and fitness manuals. The heat produced by 1 gram of fat is about 9 kcal, which is 9 kcal. 1 gram of sugar and protein both produce approximately 4 kcal, which is 4 kcal. The same amount of fat produces much more calories than sugar and protein, so fat intake must be controlled when losing weight.

Introduction to the origin of siomai

In the late Ming and early Qing dynasties, two brothers made a living selling steamed buns near Dazhao Temple, Danan Street, Guihua City, Hohhot, Inner Mongolia. Later, the elder brother married After marrying a daughter-in-law, the sister-in-law requested that the family be divided. The steamed bun shop belonged to her brother and sister-in-law. The younger brother worked in the store making and selling steamed buns. The kind-hearted younger brother had no money except to eat. In order to increase his income, he married a wife in the future. The younger brother cooked the steamed buns. When steaming, I made some thin-skinned and open "baozi" to distinguish and sell them separately.

The money from selling steamed buns was given to my brother, and the money from siomai was accumulated. Many people liked the steamed buns that did not look like steamed buns, so they named them "biao mai". Later, the name evolved, and when it spread to the south, it was called shaomai. . By 2022, the variety of siomai in various places will be more abundant and more exquisite.