But the names of the north and the south are slightly different. In Zhejiang, Jiangsu and Guangdong, people call it steamed dumplings, while in northern areas such as Beijing and Inner Mongolia, people call it steamed dumplings, steamed dumplings and Shaomei, with similar pronunciations. Everyone calls it steamed dumplings, but it's just for good luck.
Shaoshao is so popular because of its advantages. It is fuller than steamed stuffed bun and more refreshing than fried dumpling. At the same time, it has the advantages of steamed buns and pot stickers, and it smells delicious, so it often becomes an important role in folk banquets.
China, a native of China, has a long history. It originated in Beijing in the late Ming and early Qing Dynasties, and later spread to Beijing and Tianjin in the form of steamed dumplings, and then to Jiangsu, Zhejiang, Guangdong, Guangxi and other places, and was called steamed dumplings. There are great differences between the north and the south in the methods of using steamed dumplings.
However, it is worth noting that the difference between Shaoshao in the north and Shaoshao in the south is that its stuffing is mainly mutton and green onions, which is different from that in the south. One characteristic of steamed dumplings production in old Beijing is that it usually does not have a back cover. This is the place where sales are flexible. Whenever tea guests bring all kinds of side dishes, some are beef, mutton and ginger, some are radish, green vegetables and dried beans. Therefore, in order to distinguish the sales of customers, the store is not sealed when making.
Now, there are many shops that produce and sell food in Beijing, but the most famous one is the time-honored "Du Yi". Du Yi is the most popular place, making three delicacies and crab meat, which is very popular with big guys.