The birthplace of siu mai is Beijing.

The earliest historical record of siu mai is a Chinese textbook published by the Goguryeo Kingdom in the Yuan Dynasty, which states that siu mai was sold in the Yuan Dynasty capital (now Beijing) with "vegetarian and sour fillings".

Authentic siu mai filling or mutton ginger onion, now Hohhot people's early morning habits are based on the siu mai, the pavilion is generally halal, the flavor is also more pure, and the flavor of the other places of the siu mai is completely different. One or two is eight, than dumplings but much more, if you can eat half a catty, that really counts you great.

Expanded Information:

Related TropesThere are various accounts of the origin of the term siu mai. One theory is that in the early years, shumai was sold in teahouses, where diners drank strong brick tea or various kinds of small-leaf tea and ate pastries while eating hot shumai, so shumai was also known as "piggyback selling", meaning "piggyback selling".

Some people say that because of the side of the roasted wheat is slightly wrinkled like flowers, so it is also called "a little beauty", meaning "side burn beautiful"; there is also a saying that the roasted wheat was initially called a handful of packets, because of the sense of its name is not elegant. And because of its edge like fast ripening ears of wheat, then renamed as siu mai. Nowadays, siu mai has become a delicious staple food, so people generally agreed to call "siu mai".

Baidu Encyclopedia - Siu Mai