Shaomai 烧麦
Shaomai is featured among the local specialties of Leshan.
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Open-topped steamed dumplings listed among Dongdajie's foods; a useful small savory order during a breakfast or snack walk.
How it is made
Thin wheat wrappers are gathered around a savory filling with the top left open, then steamed. Local shaomai fillings vary, so the name describes a dumpling form rather than guaranteeing sticky rice or a particular meat.
Flavour & texture
The wrapper is tender and slightly pleated at the edge, while the filling is moist and substantial. Fresh steaming keeps the top from drying.
Local roots & traditions
Shaomai appear among Leshan's breakfast and old-street snack choices.
How to order Shaomai
Ask about the filling and order a small basket while trying other foods.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Mabian wontons 马边抄手 →
Thin wheat skins are wrapped around seasoned minced filling and boiled, then served in broth or a chili-based dressing. The wrapper is folded loosely enough to remain tender around the filling. The result is silky and soft, with a small savory meat center. Clear broth emphasizes the filling, while red-oil dressing creates a stronger spicy contrast.
Bingfen and lianggao 冰粉·凉糕 →
Bingfen is a soft jelly served with syrup and toppings, while lianggao is a denser rice-based cake cut into pieces and dressed sweetly. They are separate desserts, even when listed together. Bingfen is slippery and delicate; lianggao is smoother and more substantial, with brown-sugar syrup commonly providing the sweetness.
Questions before you order
What name should I show when ordering?
Show 烧麦 for Shaomai. Ask about the filling and order a small basket while trying other foods.