Majia Shaomai

Majia shaomai are open-topped steamed parcels: the dough is rolled into thin-rimmed lotus-leaf rounds wrapped around braised fresh beef or mutton, blooming open like a flower when steamed.

It comes from the Majia shaomai house, in business under its sign since about 1828 and among Shenyang's earliest Hui-Muslim eateries, handed down through the Ma family.

Served hot by the steamer tray, dipped in vinegar or eaten with garlic, often as breakfast or a snack with tea.

Its hallmarks are the hand-rolled lotus-leaf wrapper and a braised filling in which meat, oil and water stay distinct, with rice-flour dusting keeping the skin supple and intact.