Saumai is a famous traditional food in the southern region of Jinan, shaped like a pomegranate, white and crystalline, with a lot of fillings and thin skin, and a delicious fragrance. As early as the third year of the Qianlong period, Fushan County, North Jingli Village Wang, in Beijing, outside the front door of the fresh fish mouth opened a Fushan Siu Mai Museum, and production of fried triangles and a variety of famous dishes. On New Year's Eve one year, Qianlong returned from a private visit to Tongzhou and went to the Fushan Siu Mai Hall to eat siu mai. Here, the siu mai filling is soft and fragrant, oily but not greasy, white and crystalline, such as jade pomegranate in general. Qianlong eaten after the praise, back to the palace after handwriting "all a" three big words, ordered to be made into a plaque sent to the Fushan Siu Mai Museum. From then on, siu mai hall reputation, value doubled. Siu mai is one of the famous snacks in Beijing. Siu mai appeared in the Yuan dynasty capital, is the authentic Beijing snacks. Siu mai originated from buns, which are different from buns in that they are not sealed at the top and are made in the shape of a pomegranate. In the Ming Dynasty, it was known as "Sai Hat", and in the Qing Dynasty, it was called "Ghost Puffy Head". In the Qianlong period of the Qing Dynasty, there was a saying in a bamboo poem that "the plate is full of siu mai wontons".

The fillings of siu mai used to be different in the four seasons:

Spring is dominated by green leeks, summer by mutton and zucchini, fall by crab meat filling is the most seasonal, and winter by sanshen for the season. Sanshin Siu Mai skin thin and transparent, color and glossy entrance mellow and fresh. There are quite a few restaurants in Beijing that serve siu mai, and one of them is the most famous. And one of the most famous restaurants in Beijing is the Sanshin and Crab Meat Siu Mai

Main ingredient: Pork Filling

Accessories: Wonton Skin, Eggs, Green Beans, Onion

Seasoning: Soy Sauce, Soy Oil, Salt, Pepper, Starch, Liquor, Ginger

Cooking Methods:

1, Cut the Onion into Small Dice, Put in a Basin and Mix with Starch;

2, Put the Pork Filling, Soy Sauce, Salt, Pepper, Starch, Ginger into the Pot and mix well. >2, the pork filling, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, minced ginger, egg beaten on the strong and onion granules mix well;

3, with wonton skin as skin wrapped into a siu mai, top with a green peas, on the steamer steamer for 8-10 minutes can be.

Features: rich and soft, suitable for both young and old.