Shaomai

Shaomai

　　Also known as "Shaomei," it is a traditional and enduring delicacy from Hohhot. As early as the Qing Dynasty, this local dish had already gained fame in the capital. At that time, restaurants serving shaomai in the Qianmen area of Beijing often hung signs that read "Guihua City Shaomai." Visitors coming to Hohhot all make it a point to try shaomai to consider their trip worthwhile. The making of shaomai involves a unique craft, with carefully selected ingredients — the wrapper is thin and delicate, the mutton filling has the perfect ratio of fat to lean, and it is seasoned with scallions, ginger, and other condiments. Once steamed, the shaomai gives off a rich and aromatic fragrance. In appearance, the wrapper is as thin as cicada wings, translucent and shiny; when lifted with chopsticks, it hangs like a delicate pouch, and when placed on a plate, it looks like small, round pies. It tastes fragrant without being greasy. It can be described as a delicious meal with both an appealing shape and rich flavor. In Hohhot, shaomai used to be served exclusively as a breakfast food, mostly offered by teahouses. Nowadays, it has become a staple dish in many restaurants and a common household delicacy.