North and south of the shape of shumai, how many are you have seen and eaten?

Everywhere there are flavorful snacks - siu mai, the shape is also different, different places, different masters, do out of siu mai there are also differences in process and taste, such as siu mai have sifted noodles, and noodles, hot noodles, rolling out, digging the skin, smashing the edges, wrapping the stuffing and other processes, and even the same master out of the same master, due to the different fire, different steaming time, there will be some slight differences.

Sticky rice shumai, common in Jiangsu and Zhejiang

Shumai is a traditional snack, almost north and south, and the shape is also different. For example, the general north of siu mai, after steaming the appearance is really handsome, each sitting and not soft, filling fat and not greasy, delicious flavor, beautiful shape, like a budding pomegranate flower.

North and south of the roasted wheat, taste, different methods, flavor is also different. In the south, the filling is mostly glutinous rice, sweet and salty, and Wuhan's glutinous rice and pork shumai and Guangzhou's sparrow meat shumai are the most famous. The northern roasted wheat to Beijing and Tianjin characteristics of the main, to the color and flavor is famous, such as all a roasted wheat and Jinmen roasted wheat.

This type of siu mai is crystal clear

This type of siu mai is like a flower

Siu mai that looks like a flower

The siu mai in Henan Province is eaten like a small dumpling

Siu mai with a crust like steamed dumplings

Siu mai that is a little bigger than steamed dumplings

The oldest Beijing restaurant, "Duyi", is the most famous in China. Siu mai from "Duji" is famous because Emperor Qianlong tasted it, and some people think it started in the Qing Dynasty. In fact, as early as the Yuan Dynasty, the Li Dynasty of Goryeo (present-day North Korea) published a Chinese-language book, "Push the matter through", which recorded the social life of the Yuan Dynasty's national capital, Dadu (present-day Beijing), and the food situation. Such as the next volume described "outside the Noon Gate" of the "restaurant" has "lamb flame steamed buns, vegetarian sour stuffing a little wheat ......". The text and note that: "wheat flour made into thin slices, wrapped in meat steamed, and soup to eat, the dialect called a little wheat ....... When the top handful of fine like a line slightly tied, so it is called a little wheat. Another cloud: the surface as skin, meat as filling, when the top as the stamen ...... ". This clearly illustrates the Yuan Dynasty "a little wheat" that today's siu mai (or "siu mai").

Siu mai crust

Siu mai finished

And outside of Beijing, Tianjin Wei, siu mai also has two kinds. One is siu mai with egg, meat, shrimp and sea cucumber filling; the other is siu mai with leek (or cabbage) and meat with changxing filling. Both use the traditional method of steaming in a small cage and serving in the original cage. Uncovering the cage, but see a round and tender siu mai, vaguely revealing the golden-yellow meat filling, the top phi light frost, stamens through the golden. The first time you eat a few of them, you will feel the aroma in your mouth, and the aftertaste will be endless, which is known as Jinmen Siu Mai Xiang.

Glutinous Rice Siu Mai

Glutinous Rice Siu Mai is common in the South

Sanshui Siu Mai

Yangzhou, Gangnam is famous for emerald Siu Mai, masters of the production of the fine flour, put on the board, with boiling water into the shape of a snowflake, and then added to the cold water and kneaded well until the surface is smooth, rolled into long strips, picked into an equal number of billets. Sprinkle a little dry flour on the dough, flatten it with the root of the palm of your hand, sprinkle another layer of dry flour, use a small olive-shaped rolling pin, press it horizontally on the edges of the dough, snap the rolling pin with your right hand to roll it forward, and draw it with your left hand to draw it backward, draw the small dough (moistened by the dry flour) to rotate it and quickly roll it into a lotus leaf-shaped crust that is a little thicker in the center and thinner on the edges and has a wavy pattern. Fresh green vegetables to remove the roots and petioles, as long as the green leaves, let go of the pot of water to blanch a little, add a little alkali (to maintain the green of the vegetables), out of the pot with cold water to rinse cool, and then squeezed out the water, with a knife, chopped as puree. Into the skin bag, wring out the water, poured into the bowl, add salt, sugar, lard and seasoning, that is, into the emerald filling. Left hand to support the skin, right hand wrapped into the filling, then the left hand gently raised five fingers pinch together, pinch the mouth of the Siu Mai skin, shaped like a head of garlic, the middle waist is thin, the mouth is open to reveal the filling, crepe crepe folded staggered, on the cage with a high-fire steaming for about five minutes can be, and finally sprinkled on the mouth of the Siu Mai on a small amount of chopped ham. "Emerald roasted wheat" skin as thin as paper, steamed green stuffing hidden out of the heart, the oil can be seen, so it is called "emerald roasted wheat".

People eat for days, eat, wear and use, eat is the first, is the big thing. Nowadays, living conditions are good, well-fed basic not a problem, however, people began to like to eat specialty snacks, such as in the South want to eat the North's siu mai, in the North want to eat the South's siu mai, now can do.

Northern roasted wheat, originally called "a little wheat pocket", because of its shape like a pocket. Shandong scholar Pu Songling wrote "daily use of common words - diet chapter" recorded many Shandong food, "a little wheat pocket really tasty, bun head bleaching and loose stone." Qianlong, Yang Miren "Bamboo Words" has "a little wheat wonton plate, new powder good soup dough" sentence, it has become prevalent in Kyoto, Shandong and other places in the north of the famous snacks.

Siu mai with crab brain

In the south, siu mai started a little later, for example, Qianlong Qiantang scribe Yuan Mei, known for his study of food, but the name "a little wheat" is not in the "With the garden food list". It was not until the Daoguang period that the name "Shao Mai" was recorded in the "Tongqiao Yizhao Records" as one of Suzhou's confectioneries. At that time, the famous "crab meat siu mai" sold in a siu mai restaurant with the name "Xiaoyoufang" was already mentioned in the "Miscellaneous Songs of the Capital Gate" in Kyoto. The poem reads: "In the middle of July, there is a small remaining fragrance, and a new flavor is added to take advantage of the autumn wind. The jade plate is piled up like snow, and the thin skin should be red with crab." Crab filling siu mai exquisite, penetrate between the lines, read the mouth-watering. Today, around the siu mai, similar, has been customized, crab yolk siu mai is more common in Jiangsu, Zhejiang and other areas, because Jiangsu, Zhejiang and other areas in the fall crab listing, crab yolk siu mai unique flavor, often in short supply.

Sandwiches, burgers and other convenience foods may be foreign foreign yakisoba, we tasted the traditional yakisoba, may also want to go often foreign yakisoba.