Siu mai

Siu mai is a national folk snack, its shape is like a pomegranate, the skin is thin and crystalline, and the filling is delicious. Because of the different fillings, the siu mai in various places also presents different local characteristics, such as dry steamed siu mai in Guangzhou, duck fat siu mai in Anhui, three fresh siu mai in Suzhou, and so on. There are also various names for roasted wheat, Wuhan is called roasted plum, Chaoshan is called Xiaomi, and Hohhot is called ghost unkempt...... It is no exaggeration to say that there are a thousand kinds of siu mai in the eyes of a thousand people.

The core of siu mai lies in the filling, the north of the siu mai is traditionally wrapped in meat, while the south prefers glutinous rice as the filling, Wuhan is one of the representatives of glutinous rice stuffing siu mai. Diced pork, shiitake mushrooms, and bamboo shoots are added to the glutinous rice, and black pepper is a vital filling seasoning for Wuhan siu mai. In addition, Wuhan roasted wheat is famous for its heavy oil, which carries hunger and glutinous rice, which is one of the most common breakfasts eaten by dock workers in the past. 

Wuhan's roasted wheat is sold on "two", generally there are four in one tael, about six yuan a tael, and one person has enough to eat. In the traditional siu mai shop, there is a flower black tea for diners to eat with siu mai to quench their thirst, and the elderly especially prefer to take a bite of heavy oil roasted wheat with a sip of flower black tea.

Wrapped in fried wheat is a new way to eat roasted wheat in Wuhan recently, in which a whole piece of siu mai is stuffed into a fried oil cake. The combination of the crispiness of the oil cake and the softness of the siu mai enriches the taste experience and is favored by Wuhan diners.