Qin Yuan Shao Mai Xiao Zhao Toudao Ln Branch

When traveling to Hohhot, the must-eat item is siomai. Qinyuan siomai is very close to Xiaozhao. We missed the meal time and came here. There were still a few tables of diners in the restaurant. Hohhot was really hot at noon, so we chose a seat near the door. The siomai here are weighed by the dough, 1 liang 8 siomai, | fried siomai^ recommended, just out of the pot, super delicious, the bottom shell is crispy, once you bite it, the juice overflows, the filling is also large, and there are few green onions 😬. The vinegar here is all aged vinegar from Ninghua Prefecture, Shanxi, and it really goes well with siomai! Five-star recommendation! Sincerely!

I went there after reading the online reviews. The store is not big, but it is neat and tidy. The special Shaomai with vinegar tastes great. I recommend it to everyone! Believe me, if you like lamb, you must try it!

First of all, the environment is good, it feels clean and tidy, the service is also enthusiastic, and the most important thing is the taste of the siomai, which is very authentic, with the taste of old Suiyuan and old Hohhot. I recommend everyone to come here.

Today, let's talk about a Beijing snack: siomai. Perhaps due to family tradition, I first had siomai in my youth, and I haven't had it many times since. However, the fillings and styles are never the same, which is quite interesting. Beijing siomai's origins can be traced back to the Yuan Dynasty, when a dish called "suan shao mai" (vegetarian and sour filling) was sold in Yuan Dadu (present-day Beijing). It was described as "thinly sliced ​​wheat flour, wrapped with meat, steamed, and eaten with soup. In the local dialect, it's called shao mai." The name "shao mai" stems from the wrinkles on the top that resemble wheat ears or thread tips. During the Ming and Qing dynasties, "shao mai" gradually evolved into "siomai" or "shaomai." Ming Dynasty texts such as the Jin Ping Mei Cihua already mention "peach blossom siomai." By the Qing Dynasty, the name was firmly established as "siomai," and it became a common snack in Beijing and other areas. There are several main theories about the evolution of the name: • The "Shoumai" theory: Because siomai were often sold as a side dish in teahouses in the early days, they were called "shoumai," which later evolved into "siomai." • The morphological theory: Because the wrinkles on the top resemble flower stamens or wheat ears, they are also called "shaomei" or "shaomai." • Folk legend: According to legend, in the late Ming and early Qing dynasties, two brothers in Hohhot separated. To save money for marriage, the younger brother invented a thin-skinned, open-faced "baozi" and named it "shoumai." This spread, and the name gradually evolved into "siomai." In short, Beijing siomai originated from "shaomai" in the Yuan Dynasty. After evolving and spreading during the Ming and Qing dynasties, it was finally named "siomai," becoming a traditional snack with a strong local flavor. There are many more legends and stories about it. Follow me to learn more and explore Beijing more deeply. I'm a city guide. #TasteSpecialBeijingSnacks #In-DepthTourofTheCapital #BeijingTravelWithYou #ParentsTravelWithYou #StrollBeijingWithMe

(Subway fare: 2 RMB, taxis start at 8 RMB. Tourist attractions and delicious food are crammed into the same street, so you can easily enjoy the aromas while walking.) — 🛬 Landing As soon as the plane touched down, the city was at the end of the runway. A 15-minute taxi ride to the hotel took me to zero in on the jet lag. The driver's "Here you go, bro" instantly erased the jet lag. — 📅 Day 1 | A Complete Experience of Temples and Milk Tea 🌅 07:00 🥛 At "Ujumqin Milk Tea House," the stove gurgled, the copper kettle bubbling. My first sip of salty milk tea was like being enveloped in the morning mist of the grasslands. 🕌 08:30 🙏 "Dazhao Temple" had just opened. The sound of the sweeping monk's broom mingled with the chanting of sutras. The sunlight shone brightly on the silver Buddha's face. 🪕 10:00 🎒"Sai Shang Old Street" - Skip the Yiwu small goods and head straight to the adjacent "Kuan Xiangzi" (Wu Ting Xiang). Star-shaped cakes in your left hand, Zhusala dairy products in your right, and you'll be eating crumbs as you walk. 🍽️ 12:30 🥟"Qinyuan Shaomai" - Freshly rolled dough, oozing with mutton fat and chopped green onions, the juices burn your tongue. 🏯 14:00 📿"Wuta Temple" - So empty it seems like a private viewing area. Five small pagodas sit in a row, and the tinkling of wind chimes makes them seem like they're chatting. 🌇 18:00 🍯"Lao Wang's Dried Fruits" - Hawthorn strips dipped in yogurt, so sour it'll make your eyes squint. Next door, "Ma Wuwu Milk Skin Yogurt" - Milk skin so thick it could be used as a quilt. — 📅 Day 2 | The Contrast of Museums and Cafes 🥞 08:00 🧀[Qingheyuan Milk Tofu Pancake] Crispy on the outside and soft on the inside, the milk tofu is even stretchable. Paired with a cup of salty milk tea, it's a real treat. 🏺 09:30 🦕[Inner Mongolia Museum] The elevator went straight to the fourth floor, where a dinosaur skeleton looked down at me, making me feel dwarfed. On the second floor, the Hun Golden Crown was so dazzling I couldn't move. ☕ 12:00 ☕[4000m Coffee] The rooftop offers a view of the Daqing Mountains. The latte art is served in a small yurt. After finishing my drink, the girl next door borrowed my cup to take a photo. 🪷 14:30 🌸[Xilituzhao] I spun the prayer wheel, sparks flying, and the lama smiled and handed me a piece of candy. 🍵 4:00 PM 🥛 "Yuan Xi Yuan Shao Mai" (Second visit), this time with beef and scallion filling, and the owner gave me a bowl of brick tea to help with the greasiness. 🌃 7:00 PM 🎧 "Wanwu Coffee" transforms into a bistro at night, the owner plays Mongolian rock, and the milk-covered beer gets the best of me. — 📅 Day 3 | Sleep in until I wake naturally, then have another bowl before I roll up 🛏️ 9:00 AM Wake up naturally, the sun warms the curtains and makes them fragrant. 🥣 10:00 AM 🍴 "Xingyue Pastry" (Four Stars and Moon Cakes) - A final sprint, the sand apple filling is so warm it's soft, I'll pack it up for the ride. ✈️ 12:00 PM On the way to the airport, the driver played "Wild Geese" all the way, and the grasslands outside the car window looked like a movie rewinding. — ⚡ Secret Tips 1⃣ Don't return your subway card; keep it as a souvenir. It has a running lamb on it. 2⃣ Count the "liang" (two) on Shaomai (shaomai). One liang (two) is eight (eight). Don't step over the threshold of a temple; you've only been there once you've stepped over it. 4⃣ Remember to add sugar to your yogurt; without it, you'll be utterly awed. — 👜 Takeaway Milk skin, dried fruit, and salty milk tea powder will instantly fill your suitcase like a yurt. Goodbye, Hohhot. See you next time! #HohhotTravelGuide #CapturingCityHumanities