Sep. 02, 2020
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.
