Yiliang Governor's Shaomai

Yiliang Governor's Shaomai

　　　　Governor's Shaomai is a snack originating from Yiliang, Yunnan, with a history of over seventy years. During the Xinhai Revolution, Zhu Keqing, a native of Yiliang, opened Xingshengyuan, which became especially famous for its shaomai. The shop was always bustling with customers and could hardly keep up with the demand. The owner, struck by inspiration, came up with an idea: each customer would be sold only three shaomai. This psychological tactic increased customers’ curiosity, and the shop soon attracted a constant stream of visitors drawn by its reputation.

　　One day, an elderly man came specifically to try the shaomai. After finishing his portion, he wanted more, but the shop refused to sell him any more. He asked, “Even if the governor comes, you’ll only sell him three?” Zhu responded, “Even if the governor himself shows up, only three will be sold.” It was only several days later that people found out the elderly shaomai enthusiast was none other than Governor Tang Jiyao. And thus, the dish became known as Governor’s Shaomai.

　　There are many ways to make shaomai around China, each with its own unique flavor. However, Governor’s Shaomai is made in a distinctive style. First, the dough wrapper is made by mixing flour with eggs and then combining it with a hot oil broth to form the dough. This broth is made by simmering pork and chicken bones, resulting in a rich and savory liquid. The resulting dough, when rolled out into wrappers, naturally boasts superior taste—soft, glutinous, and slightly sweet. Furthermore, the filling of Governor’s Shaomai is meticulously prepared, blending raw and cooked ingredients. It combines the fresh tenderness of northern-style dumpling fillings with the rich, mellow taste of southern cooked fillings. The filling includes minced fresh pork, diced cooked pork, eggs, soaked dried mushrooms, bamboo shoots, dried scallops, and pork skin jelly, all carefully combined to create its distinctive flavor.