![]() ![]() Minced meat from sheep ribs containing some fat is ideal. The filling of the northern version consists of mutton or beef, along with green onion and radish, whereas the southern filling primarily uses glutinous rice with smaller amounts of mutton or beef. The southern Xinjiang recipes differ slightly from the northern version in terms of ingredients and method. In northwest China, the Uyghur people of Xinjiang adapted shaomai into two regional varieties. The mince, mushrooms and onion are stir-fried before being prepared as the filling. The Shanghai variation also contains shiitake mushrooms and onion. It is larger in size than the Cantonese version. Shaomai prepared in the Jiangnan region (stretching from Shanghai to Nanjing) has a filling similar to zongzi from the region, containing marinated pork pieces in glutinous rice, soy sauce and Shaoxing wine, steamed with pork fat. The filling largely consists of glutinous rice, pork hash, shrimp, shiitake mushrooms bamboo shoots and onion. It is spicy with pepper and the wrapper is translucent. This shaomai is named for its opening resembling the chrysanthemum flower petal shape. Hunan juhua shaomai Ĭalled the chrysanthemum shaomai, this variety is made in Changsha, Hunan province. The Hong Kong Siumaipedia was written to document the Cantonese variety. It is most often eaten with a sweet soy sauce and/or chili oil. ![]() The decorative presentations vary.Ī fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. ![]() Bamboo shoots, water chestnuts and pepper can also be added. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling". This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. Hohhot shaomai is commonly served with vinegar and tea, due to its greasiness. "Liang" is equal to 50 grams, being traditionally used as an indication of the total weight of the wrapping. Hohhot shaomai is served in the unit of "liang", which means either eight steamed ones served in a steamer tier, or eight fried ones served in a dish. It is then cooked by steaming or pan-frying. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower shaped top. Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. The wrapping is a very thin, round sheet of unleavened dough, with a pleat border. Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia. Mutton shaomai from Inner Mongolia Hohhot shaomai ![]()
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