User:Xiang Fang/sandbox

History
There are several theories regarding the origin of the name "shaomai" (mutton and scallion dumplings), one of which is that it was originally sold in teahouses where customers drank “brick” tea (tea that has been molded into bricks) or other types of small leaf tea and consumed pastries while eating hot shaomai, leading to the nickname "buy this" for the dish. Some claim that shaomai's edge folds, which are as lovely as flowers, are also known as "稍美 (shaomei),” which is another way of saying "beautiful burning edge." Another claim is that shaomai was initially known as “squeezing the wrapper” due to the perception that its name is primitive. It was dubbed shaomai because of the way its edge resembled a head of swiftly ripening wheat.

Legend
There is also a legend about shaomai, which is thought to have its true origins in Suiyuan, which is now Hohhot, the capital of Inner Mongolia. In the old city of Hohhot, at the end of the Ming Dynasty and the beginning of the Qing Dynasty, there were two brothers who made a living by selling steamed stuffed buns. Later, when the elder brother got married, the younger brother gave his portion of the money to his elder brother to support his new wife. Legend says that in order to create income for himself, the younger brother created a new shape of dumpling—shaomai. The younger brother worked in the shop to pack and sell steamed stuffed buns. Brother has no income, so he will separate to buy and sell steamed stuffed bun money to his brother, a little money to sell up. Many people like this steamed stuffed bun, named "捎卖".

Comparison with Japanese shaomai
Japanese shaomai, which originated in China, is usually made with minced pork and onions. The biggest difference between the two is that Japanese shaomai is open; you can see the meat inside with a green bean as a garnish, while Chinese shaomai is closed. The Japanese use store-bought wonton to wrap the meat, and the Chinese make their own wrapper. In addition, Chinese shaomai was originally served as a dessert. However, Japanese shaomai have always been served as a savory main dish.

The meaning of shaomai
Shaomai has been practiced in China for hundreds of years, and it represents the country's rich culinary tradition and dessert culture. It reflects the continuity of Chinese food culture.

Shao mai is one of the traditional desserts in China and is often served as a dessert in teahouses and restaurants in Guangdong and other places. “Shaomai is the Cantonese pronunciation. Cantonese-style shaomai are the version that most people are familiar with.” It represents China's food culture, emphasizing the pursuit of taste and craftsmanship.

This dish is usually served at family gatherings, festivals, and important occasions, so it is closely associated with social and family reunions. On these occasions, people can share delicious food and enhance family and friendship. Not only that, it plays a special role in some traditional ceremonies, such as weddings, birthdays, and festivals. It can symbolize happiness, blessing, and togetherness.

Regional differences
Shaomai in different regions has different flavors and characteristics, so it also reflects the regional culture and taste differences across China. Each place has its own unique characteristics of shaomai, which further enriches China's food culture.

With the international spread of Chinese culture, shaomai has also become one of the features of Chinese restaurants and is loved by international diners. For example, during the late 19th century, Chinese immigrants established the initial dessert eateries in Japan, specifically to serve the Chinese populace residing in the country. Later, it was gradually known and accepted by the public, and now it is a common food in Japan.