There are not many restaurants selling Shao Mai in Beijing and Duyichu Shaomai Restaurant, which lies in Qianmen Avenue and was named by Emperor Qian Long in 1752. It has the best reputation and attracts friends from home and abroad.

The wrappers of Shao Mai are made of flour, and it is rolled by a specially-made roller to form nice shape. Then it is put in different fillings in different seasons, usually young chives in spring, cucurbits together with mutton or vegetables in summer, crabs in autumn and pork with onion in winter. Steamed Shao Mai looks white and translucent, with beautiful pleats on the top, which look quite like sheaves of wheat heads or bunches of white flowers.

[Photo from chinaculture.org]