Do you know the Origin of Shumai?

As a Biscuit Making Machinery Suppliers, share with you. There are many other theories about the origin of the term siumai. There is another argument against mutton and siu-mai. It is said that the origin of siu mai was in Guihua City (Huimin District and Yuquan District) in the Qing Dynasty. In the late Ming and early Qing Dynasties, near Dazhao Temple on Danan Street, two brothers made a living selling steamed buns. Later, the older brother married a daughter-in-law, and the sister-in-law asked to split the family. Baozi, the kind-hearted brother has no money except for eating. In order to increase his income, he will marry a wife in the future. When steaming the buns on the stove, the younger brother will make some thin-skinned "baozi" and sell them separately. Brother, a little bit of money is accumulated. Many people like this bun, which is not like a bun, and named it "Sao Mai". Later, the name evolved and spread to the south and it was changed to Shu Mai.

Shumai Machine

There is also a saying: As early as the third year of Qianlong, Wang's family in Beijingli Village, Fushan County, opened a Fushan Shaomai Restaurant at Xianyukou outside Beijing's Qianmen and made fried triangles and various famous dishes.

On New Year's Eve a certain year, Qianlong returned from a private visit in Tongzhou and went to the Fushan Shaomai Restaurant to eat Shaomai. The siu mai filling here is soft and fragrant, oily but not greasy, white and crystal clear, like jade pomegranate. Qianlong was full of praise after eating. After returning to the palace, he wrote the three characters "Du Yi Chu" with his own handwriting, and ordered him to make a plaque and send it to the Fushan Shaomai Restaurant. Since then, the Shao Mai Restaurant has gained a reputation and its value has doubled. But this has little to do with the origin of the name. The reason why the top of the siu mai is not sealed is because the tea customers bring different types of side dishes, some are raw beef and mutton, ginger and green onions, and some are dried tofu with radish, greens and vegetables. To distinguish the side dishes of the tea customers, they are not sealed. After the steamed basket is finished, the shop Xiaoer will bring the steamer to the big table in the tea house and say: "You are here for the side dishes for the tea customers, please choose your choice." At this time, the tea customers ordered their own "pancake cabbage". Eat and drink. Another said that Shaomai originated from steamed buns.

The main difference between it and steamed buns is that it uses unfermented noodles to make the skin, and that the top is not sealed and made into a pomegranate. The earliest historical records: Nowadays, the varieties of Shaomai in various places are more abundant, and the production is more exquisite. For example, Henan has chopped stuffing shaomai, Hebei scallion pork shaomai, Anhui has duck oil shaomai, Hangzhou has beef shaomai, Jiangxi has egg shaomai, Shandong Linqing has mutton shaomai, Suzhou has three fresh shaomai; Hunan Changsha has chrysanthemum shaomai; Guangzhou has Dry steamed siu mai, fresh shrimp siu mai, crab meat siu mai, pork liver siu mai, beef siu mai and spare ribs siu mai, all have their own local characteristics.

Our company also has Shumai Machine on sale, please contact us.