History siomai

Everybody enjoy a bit of siomai during past time being out of boredom
or when hunger strike.Siomaiis a famous street food in the Philippines
but it is originated from Hothot, Inner mongoliain Cantonese cuisine it
is usually served as a dimsumsnacks, and adopted by the Filipinos as
partof their diet. Shoimaior shumaiare bite sized dumplings
that originated in the ancient times,
when rural farmers would visit teahouses in the afternoon after a hard day’s
work. Tea has been
standard drink in the Chinese empire ever since it was allegedly
discovered by Emperor ShenNung. The story goes that
some camellia leaves accidently fell into a pot of water he has
boiling.Once teahouse owners discovered that eating something
with the tea aided digestion, theystarted adding various snacks or
dim sum to the menu. The siomaiwas served in tea houses as a
secondary product. The name was given as a sideline product “sold
as sideline”, with tea. The
name was later transformed into modern forms, changing the
characters while keeping theoriginal pronunciation. The product
was initially in the form of meat and vegetables wrapped inthin
sheets, and were sold weighing only the wrapper, a tradition which is still kept
in Huhhot.Siomaifillings initially varied according to seasons: garlic
chives were used in the spring, muttonand pumpkin in the summer, crab
meat during autumn, and mixed seafood in the winter.Cantonese siomaiis
the most well-known variant, with its standard filling comprised of
groundpork, one small whole or chopped shrimp, Chinese black mushrooms,
green onions, and ginger.The center is usually garnished with an orange
dot formed out of crab roe.The local siomaiwe now enjoy combines
ground pork and chopped carrots, withsliced jicama
sometimes added as an extender. It is usually seasoned with soy
sauce. A bit of porkfat is also sometimes added to the mixture to
keep the dumplings moist while they steam. Andalthough the
siomaias a member of the dim sum family might have been intended as
a light
afternoon snack, it’s now enjoyed by Filipinos everywhere as a
cheap, tasty entrée alongside a
mound of hot, fluffy rice.