Siu mai is also known as siu mai, slightly beautiful, Xiao rice, slightly mai, slightly plum, roasted plum, ghost unkempt, in Japan called 焼売, is to describe the top of the fluffy bunch folded like a flower-like shape, is a kind of hot noodles as the skin for the stuffing on the basket steamed snacks. The pen ~ fun ~ pavilion www.biquge.info shape is like a pomegranate, white and crystalline, the filling is thin and thin, fragrant and delicious. It is fragrant and delicious, and has the advantages of xiaolongbao and pot stickers, and is often used as a banquet delicacy among the people. Born and raised in China, it has a long history. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, it originated in the capital of the Yuan Dynasty, and then spread to Beijing and Tianjin to be called siu mai, and then to Jiangsu, Zhejiang, Guangdong, and Guangxi, where people called it siu mai; There are great differences between the north and the south in terms of how to make materials.

Siu mai is a very popular specialty snack that is said to have originated from steamed buns. The main difference between it and steamed buns is that the top is not sealed and made in the shape of a pomegranate, except that it uses unleavened noodles to make the skin. The earliest historical records: In the Chinese textbook "Pu Shitong" published in Goryeo in the 14th century, there is a record that Yuan Dadu sold "vegetarian sour stuffing and slightly wheat".

The book's note on "slightly wheat" says that it is made of wheat flour and steamed with thin slices of meat, and eaten with soup, which is called "slightly wheat" in dialect. "Wheat" is also "selling". Youyun: "The skin is thin and the meat is really chopped meat, and when the top is thin like a thread, it is called a little wheat." "With the dough as the skin, the meat as the filling, and the top as the stamen, the dialect is called siu mai." If you compare the preparation method of "slightly wheat" here with today's siu mai, you can see that the two are the same thing.

In the Ming and Qing dynasties, although the word "slightly wheat" was still used, the names of "siu mai" and "siu mai" also appeared, and "siu mai" appeared more frequently. For example, the tenth chapter of "The History of Confucianism": "Two plates of dim sum were served on the table, a plate of pork heart siu mai, and a plate of dumplings steamed with goose fat and sugar. There is also an account of "peach blossom siu mai" in "The Words of the Golden Bottle and Plum". During the Qianlong period of the Qing Dynasty, the bamboo branch words have the saying that "roasted wheat wontons are lined up on a plate". Li Dou's "Yangzhou Painting Boat Record" and Gu Lu's "Tongqiao Yiyi Lu" and other books all have the word siu mai.

"Qingping Shantang Story: The Story of Kuaizui Li Cuilian": "What's so difficult about siu mai and plaque food, I will also cut three soups and two cuts." Fu Chongju's "Chengdu Overview: Chengdu's Food and Recipes" lists "all kinds of siu mai, big meat siu mai, local vegetable siu mai, frozen vegetable siu mai, mutton siu mai, chicken skin siu mai, pheasant siu mai, golden hook siu mai, vegetarian roasted wheat, sesame siu mai, plum blossom siu mai, lotus pod siu ......mai, etc." Among them, "meat stuffing siu mai" is made with chicken and ham with seasonal vegetables as filling. "Oil and sugar siu mai" is made with diced oil, walnuts and sugar. There is also a kind of "braised sprouts siu mai" in southern China.

Today, there are more varieties of siu mai in various places, and the production is more exquisite. For example, Henan has stuffed siu mai, Anhui has duck fat siu mai, Hangzhou has beef siu mai, Jiangxi has egg meat siu mai, Shandong Linqing has mutton siu mai, Suzhou has three fresh siu mai; There are chrysanthemum siu mai in Changsha, Hunan; Guangzhou has dry steamed siu mai, shrimp siu mai, crab meat siu mai, pork liver siu mai, beef siu mai and pork ribs siu mai, etc., all of which have their own local characteristics. However, the authentic slightly wheat stuffing is still mutton and green onions, and now the early habits of the people in Hohhot are mainly based on a little wheat, and the restaurant is generally halal, and the taste is more pure, and the taste of a little wheat in other places is completely different. One or two is eight, which is much more than dumplings, and if you can eat half a catty, then you are really amazing.

There are various theories about the origin of the word roasted wheat. One theory is: in the early years, the siu mai was sold in the teahouse, and the diners drank the thick brick tea or various small leaf teas, ate pastries, and ate the hot siu mai, so the siu mai is also called "piggybacking", which means "piggybacking and selling"; Some people also say that because the edge of the roasted wheat is slightly wrinkled like a flower, it is also called "slightly beautiful", which means "the side is beautiful"; There is also a theory that the siu mai was originally called a pinch bun, because of the indecent name. And because its side resembles an ear of wheat that is about to ripen, it was renamed Roasted Wheat. Nowadays, siu mai has become a delicious staple food, so it is commonly called "siu mai".

As early as the third year of Qianlong, the Wang family of Beijingli Village, Fushan County, opened a Fushan Roasted Wheat Restaurant at the Xianyukou outside the front gate of Beijing, and made fried triangles and various famous dishes. On the night of Chinese New Year's Eve one year, Qianlong returned from a private visit to Tongzhou and went to Fushan Roasted Wheat Restaurant to eat Roasted Wheat. The roasted wheat filling here is soft and fragrant, oily but not greasy, white and crystalline, like a jade pomegranate. Qianlong was full of praise after eating, and after returning to the palace, he personally wrote the three big characters of "all in one place", and ordered someone to make a plaque and send it to the Fushan Roasted Wheat Museum. Since then, the reputation of the roasted wheat restaurant has spread far and wide, and its value has doubled

Another theory is for mutton and green onion roasted wheat. It is said that the real origin of siu mai is in Suiyuan in the Qing Dynasty, which is now the capital of Inner Mongolia - Hohhot. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, in the old city of Hohhot, there were two brothers who made a living selling steamed buns, and later the elder brother married a daughter-in-law, and the sister-in-law asked to divide the family, and the steamed bun shop belonged to the brother and sister-in-law, and the younger brother worked in the store to make steamed buns and sell steamed buns.

In order to increase his income and marry his daughter-in-law in the future, when the younger brother steamed the buns, he made some thin-skinned "buns", which were sold separately, and the money from selling the buns was given to the elder brother, and the money from the sale was accumulated, and many people liked this bun that was not like the buns, and was named "piggyback", and then the name evolved, and it was changed to roast wheat when it spread to the south. Now the people of the old city of Hohwa call it slightly beautiful. Eat it is also very particular, eat some local snacks before eating, as a foreshadowing, after eating to drink brick tea, other teas are not as greasy as brick tea.

Siu mai is also a traditional Muslim food. The Southern Hui and the Northern Hui are slightly different in terms of ingredients and production methods, and the northern Hui siu mai is generally filled with beef or mutton with other condiments, such as green onions and radish. The southern Hui people are mainly filled with glutinous rice, supplemented by beef and mutton. In addition, there are also differences in size, small in the north, large in the south, although there are some differences in flavor, but delicious, never tired of eating is the community characteristics of the Hui people in the north and south.

In the production of siu mai of the Hui people in the north, choose a large, watery radish, wash and slice it, and cook it in a pot until it can be broken by hand. Then, wrap it in a white cloth to squeeze the water dry and chop it up. Choose fatter lamb ribs and chop them into foam. Choose long white shallots, peel and remove the leaves, and cut into thin slices. Choose high-quality soy sauce, five-ingredient noodles, good sesame oil, and high-quality monosodium glutamate.

Mix pepper water, radish, green onions, sesame oil, salt and other seasonings in the meat filling, stir well and set aside. Select high-quality fine flour, stir and knead repeatedly with warm water, as a agent, use glutinous rice noodles as a mending surface, roll out a very thin dumpling skin with a roller-type rolling pin, roll glutinous rice noodles while rolling, pack the stuffing into the dough when wrapping, pinch into a pomegranate flower shape, and a lantern-shaped roasted wheat on the bottom, and steam it for 20 minutes on the basket.

When eating, add an appropriate amount of garlic juice and sesame oil from the flower mouth on the top of the roasted wheat to make the taste more beautiful.