For meats roasted on spits over an open fire or a huge wood burning rotisserie oven, see siu mei. Shrimp shaomais by Stewart at Din Tai Fung char siu bun Taipei. In Cantonese cuisine, it is usually served as a dim sum snack. Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia.
The wrapping is a very thin, round sheet of unleavened dough, with a pleat border. There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a “neck” and a flower shaped top. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi.
