Each of the burnt wheat has its own characteristics, which are both delicious and delicious, and have a high ornamental value. The wheat tops of the siu mai have 24 pleats, like a thin waisted skirt, thin and translucent, green and transparent, slim. The food is fragrant but not greasy, and the aftertaste is endless.

An old shop in Beijing was founded in the Qing Dynasty in the third year of Qianlong (1738). It was originally a small hotel “Wangji Wine Shop” opened by Shanxi Wang Ruifu. It was renamed “One Place” in the 17th year of Qianlong (1752). Burning wheat. In the course of hundreds of years of development, a set of exquisite siu mai production techniques has been formed, in which the siu mai's suede craft is a must, and the burnt husks are 24 pleats each. There is a lot of burnt wheat varieties in one place, only one in the country. The old shop was originally known for its pork stuffing, beef stuffing, vegetarian filling and San Xian (pork, sea cucumber, shrimp), and then added seafood, such as fish, crab, and shrimp, according to seasonal changes. Seasoned pork, mainly made from pork, mixed with cabbage, leeks, fennel, pumpkin, green onions, zucchini, etc. Since the 1980s, nourishing burnt wheat such as Hawthorn siu mai, Yipin red siu mai, simmered siu mai, etc. have been developed in one place, and innovative techniques have been developed to produce two-color siu mai, colored siu mai, jade siu mai, and peppermint. Wheat and other special features. At the same time, it actively enriched the taste of roasting wheat, and introduced more than 30 kinds of burnt wheat, such as sour, sweet, salty, fresh, fragrant and spicy.