The choice of trust

Brand entry Feedback
The choice of trust > Life Service List > Beijing > Beijing Shopping Guide > Beijing snacks > Siu mai Updated: 2024-08-01
Siu mai

Siu mai

  • Siu mai is a kind of snack made with hot noodles as the skin, wrapped in stuffing and steamed. The filling of Beijing siu mai varies according to the season: green leeks are the best in spring, lamb zucchini is preferable in summer, crab meat is in season in autumn, and three fresh foods are best in winter. Recommended store: Chen Jide...
  • List: The best Beijing snacks are recommended>> Popularity Index: 19141

Siu mai

Siu mai is a kind of snack made with hot noodles as the skin, wrapped in stuffing and steamed. The filling of Beijing siu mai varies according to the season: green leeks are the best in spring, lamb zucchini is preferable in summer, crab meat is in season in autumn, and three fresh foods are best in winter.
 
Recommended Stores:
Chen Jide Huiyuan is a little wheat
Per capita: 35 yuan
Address: Huilongguan West Street, North Xin Building 2, 110 bottom business
Phone: 010-57170440
Business hours: Monday to Sunday 07:00-21:00 
 
Sansheng Food De (Duhui Tiandi Store)
Per capita: 50 yuan
Address: B1 floor, Duhui Tiandi, No. 1 Xinyuan South Road (Exit A of Liangmaqiao Metro Station)
Phone: 010-64600199
Business hours:Monday to Sunday Lunch 09:00-14:00 Dinner 17:00-21:00 
 
Duyi Roasted Wheat Restaurant (Yongding Store)
Per capita: 70 yuan
Address: No. 15, Zhongli, East Street, Yongdingmen (near Chongwen District Bureau of Commerce)
Phone: 010-67057974
Business hours: Monday to Sunday 10:00-21:00

Related testimonials

  • Bean juice

    The influence of bean juice can be described as frightening. The juice is green in the gray, and the taste is sour and smelly. Not to mention that outsiders can't stand it, even the new Beijingers who claim to be Beijingers (who moved to Beijing after 49 years) can't grit their teeth and drink. But in the old Pekingese

  • Stir-fry the liver

    Beijing's fried liver has no heart and no lungs. This snack is neither fried, nor does it contain more than liver, and it is intuitively a big bowl of sticky. The accurate definition, Tang Lusun summed it up most concisely and clearly: pork liver and pig intestines with minced garlic thickened double stew. Simmer the pig thoroughly

  • Braised and boiled

    Referred to as a pot of pork stew, it is also one of the most popular and common Beijing snacks. When the small intestines, lungs, fire and fried tofu have been stewed for a long time, scoop a spoonful of old soup, cut a few sections of fire, and serve. At this time, you can also add some seasonings, such as vinegar garlic, which can be reduced

  • Burst belly

    The belly sold on the street is generally a water-burst lamb tripe. The lamb belly is divided into seven parts: gourd, food letter, belly plate, belly collar, sandan, mushroom, mushroom head, etc. In addition to the freshness of the ingredients, the effort of belly bursting is all about popping words. The water should be large, boiled, and the fire should be extremely powerful

  • Pea yellow

    Pea yellow should be the most moderate Beijing dim sum. The peas are grated, peeled, washed, boiled, sugar-fried, coagulated, cut into pieces, and finally made into pea yellows. After entering the mouth, it is cold and moist, slightly sweet, and it has a rustling texture when rubbed with your tongue, and sometimes you can taste it

About us    Website Cooperation   Contact the website   disclaimer

Copyright ©2024 The choice of trust

Statement: The content of this site comes from the Internet and user sharing, and does not represent the views of this site, if there is any infringement, please contact us to delete.