original Recipe
JackieBeer
Ingredients: chicken essence,salt,lotus root,pork belly,cooking wine,rock sugar,soy sauce,Jiang,garlic,octagonal,pepper,dried chili
MaciCassin
Steamed Dimsum, also known as Shaomai, is a pasta snack that is steamed with hot noodles as the skin. Shaomai originated in Dadu of the Yuan Dynasty and was born and raised in China with a long history. <br /><br />There are many explanations about the origin of the word shaomai. One saying is that in the early years, Shaomai was sold in teahouses. Diners drank thick brick tea or leafy tea and ate cakes while eating hot Shaomai. Therefore, Shaomai was also called "Zhaomai", which means "to sell"; Some people also said that Shaomai had thin skin and thin fillings, which would break when caught cold, and had to be burned and sold immediately, so it was called Shaomai; Another saying is that Shaomai was originally called Dianzibao, but because of its inelegant name and because its edge resembled fast-ripening ears of wheat, it was renamed Shaomai. <br /><br />To this day, the varieties of steamed meat in various places have developed very richly and the production has become more exquisite. For example, Anwei has duck oil roast sales, Hangzhou has beef roast sales, Jiangxi has egg meat roast sales, Shandong Linqing has mutton roast sales, Suzhou has three fresh roast sales; Changsha, Hunan has chrysanthemum roast sales; Guangzhou has dry steamed roast sales, fresh shrimp roast sales, etc.
