Shao Mai is a popular savory breakfast white as snow, a thin dough skin and lots of filling. With its top unsealed, Shao Mai looks like pomegranate.

Shao Mai originated from the late Ming Dynasty and the early Qing Dynasty when businessmen from Shanxi started business in Beijing including Wang Ruifu, the founder of Wang Ruifu. To make a living, he left his hometown and turn to Fushan Guild Hall,

In 1738, Wang opened a Wangji Liquor Store at Xianyukou. Inspired by Chayote Wine imported from other countries, Wang sold horse meat and other dishes that went with wine. Since then, his store was growing flourishing. After years of rapid development, Wang extended his business and made Wangji Liquor Store a large scale restaurant which enjoyed wide popularity.

In 1752, emperor Qianlong went by Qianmen Street and found this store. Hungry Qianlong found that Wangji Liquor Store was only one that stilled opened in the midnight. Qianlong went in the store and was served well. Curious Qianlong asked the name of this store, but Wang replied that the restaurant had not been named. Qianlong granted the restaurant Duyichu and asked his servants to inscribed the name on a tablet. Since then, Wangji Liquor Store was renamed Duyichu and enjoyed a wider popularity.

Shao Mai got its name because the flour on its top, which looks like white snow. However, the origins of Shao Mai can not be found now due to the lack of relevant historical records.

With the change of social circumstances, Duyichu has been innovating and improving its dishes on the basic of carrying forward traditional recipes. It stands as a time-honored restaurant of folk culture and cultural connotation.

Translator: ZHANG Ruochen