At the table
Lift gently with chopsticks or a spoon. Let the hot sweet filling cool, then eat in small bites; no peeling or dipping is needed.
This sweet version contains pork fat, wheat and peanuts. Ask which filling and preserved-fruit additives are used, and whether it is steamed or fried.
Selected here is an undecorated steamed historical sweet version. Red-tinted petal edges and sesame-oil frying are presentation or cooking alternatives. Modern fillings may use mantou crumbs and other ingredients.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Selected here is an undecorated steamed historical sweet version. Red-tinted petal edges and sesame-oil frying are presentation or cooking alternatives. Modern fillings may use mantou crumbs and other ingredients.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet citrus, osmanthus and peanuts with rich pork fat.
- Chili heat
- Texture
- Thin soft frills, dense moist filling with small fruit and nut pieces.
- How it’s made
- Knead wheat dough and roll thin with starch dusting. Finely chop or crush candied citrus, peanuts, raisins and fatty pork; mix with pea flour, sugared osmanthus, rock sugar, white sugar and a little salt. Enclose in frilled pouches and steam.
Selected here is an undecorated steamed historical sweet version. Red-tinted petal edges and sesame-oil frying are presentation or cooking alternatives. Modern fillings may use mantou crumbs and other ingredients.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hubei.
About this regional connection
Hubei: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有黄州烧梅吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Huangzhou sweet shaomei
Huangzhou shaomei is a festive hospitality sweet associated with weddings and celebrations. Its gathered pouch and frilled crown suggest a pomegranate and flower petals.