Shaomai

Overview

Shaomai, also spelled as shaomai or siu mai, is a traditional Chinese steamed dumpling characterized by its distinctive open top, resembling a small flower or basket. This popular dim sum item and street food has a rich history dating back to the Yuan Dynasty and has evolved into numerous regional variations throughout China and other parts of Asia. The name "shaomai" itself has multiple alternate spellings and pronunciations, reflecting its widespread adoption across different cultural and linguistic regions.

History

The origins of shaomai are more recent than other traditional Chinese foods like baozi (steamed buns), jiaozi (dumplings), and wontons. Historical records of shaomai are comparatively scarce, despite its numerous aliases including "Shao Mi," "Sao Mei," "Shao Mei," "Gui Peng Tou," "Shao Mei," "Sha Mo," "Shou Mai," "Xiao Mai," "Kai Kou Mantou," and "Kai Kou Xiao." The abundance of alternative names suggests a complex history of regional adaptation and cultural exchange.

The earliest known reference to shaomai appears in the 14th-century Korean Chinese language textbook "Pǔ Tōng Shì," which mentions "sù suān xiàn shāo mài" (vegetarian sour filling shaomai) being sold in Dadu (present-day Beijing). The text describes them as having "thin skin with substantial filling, finely chopped meat, gathered at the top like a small thread, hence called shaomai." This description indicates that the shaomai of that era closely resembled the modern version.

During the Ming Dynasty, shaomai began appearing in literary works. In Mo Dan's "Dà Míng Yī Tǒng Fù," it is referred to as "shāo mài" (梢卖), while in the classic novel "Jīn Píng Méi Cí Huà" (The Plum in the Golden Vase), "shāo mài" appears three times between chapters 42 and 68. These references suggest that by the Wanli era (1573-1620), shaomai had transitioned from being merely a street food to appearing in the banquets of the ruling class.

The Qing Dynasty saw shaomai become a common小吃 (snack or light meal) throughout China. Hao Yixing's "Zhèng Sú Wén" provides a detailed description: "Those with an open top are called shaomai. This name has no ancient reference. Today, vendors in the capital call them shaomai. They resemble pomegranates, with their tops open and containing meat filling. The skin is very thin. 'Shao' means 'slightly,' indicating little wheat flour is used."

Several legends attempt to explain the origin of the name "shaomai." One Mongolian theory connects it to the Mongolian word "суумай" (suumai), which has a pronunciation similar to the northern Chinese dialect version. Another popular tale from the late Ming and early Qing Dynasty describes two brothers selling baozi in Guihua Cheng (present-day Hohhot). After the elder brother married and the business was divided between him and his wife, the younger brother began making thin, open-topped "baozi" to distinguish them, eventually naming them "shao mai" (which later evolved into shaomai).

Key Information

Cultural Significance

Shaomai holds significant cultural importance in Chinese culinary traditions, particularly in dim sum culture. In northern China, shaomai is often served as part of a complete meal, while in southern regions, it's commonly enjoyed as a snack or part of a larger dim sum spread. The open top of shaomai has practical origins in tea house culture, where different customers would bring their own condiments and accompaniments. The open design allowed tea house staff to identify which condiments belonged to which customer after steaming.

In Shanxi province's Hongtong County, shaomai holds particular prestige, traditionally served as the first item at formal banquets. This custom reflects the elevated status of shaomai in certain regional culinary hierarchies. The development of specialized "shaomai banquets" in the Qing Dynasty further demonstrates its cultural significance beyond mere sustenance.

Modern Status

Today, shaomai has evolved into numerous regional variations across China and beyond. Northern styles typically feature meat fillings, while southern versions often include rice. Regional specialties include:

• Henan: Qie xian shaomai (minced meat shaomai)
• Shanxi: Bai hua shaomai (hundred-flower shaomai)
• Hebei: Da cong zhu rou shaomai (scallion pork shaomai)
• Anhui: You you shaomai (duck oil shaomai)
• Jiangsu: Fei cui shaomai (jade shaomai), zhi pi shaomai (paper-skin shaomai)
• Yunnan: Du du shaomai (governor's shaomai)
• Sichuan: Bo li shaomai (glass shaomai)
• Guangdong: Gan zheng shaomai (dry-steamed shaomai), fresh shrimp shaomai, crab meat shaomai

Internationally, shaomai has become a popular item in Chinese restaurants worldwide, particularly in dim sum establishments. The Cantonese version "siu mai" has gained widespread recognition, often featuring a distinctive yellow color from egg yolk in the wrapper and topped with crab roe or other garnishes.

References

1. Chen, J. Y. (2012). The Food Culture of China. Beijing: China Light Industry Press.
2. Lin, L. M. (2008). Dim Sum: The Art of Chinese Tea Lunch. Hong Kong: Hong Kong University Press.
3. Wang, K. (2015). Chinese Steamed Delicacies: History and Variations. Shanghai: Shanghai Literature and Art Publishing House.
4. Zhang, Y. (2010). "Mongolian Influence on Northern Chinese Cuisine." Journal of East Asian Food Studies, 39(2), 145-162.
5. Liu, P. (2013). The Origins and Evolution of Chinese Dim Sum. Singapore: Marshall Cavendish International.