Review of Related Literature and Studies

CHAPTER 2
REVIEW OF RELATED LITERATURE AND STUDIES
Foreign Literature
Dim sum is referred to as Shao Mai. Dim sum is a Cantonese dish made up of small
savory dumplings that are steamed or fried and served with a variety of fillings. The two
characters stand for "point/dot" and "heart" in their own right. It's called that because it's
supposed to "touch your heart" when you make it right. It's worth noting that the
Mandarin pronunciation is dian xin, while the Cantonese pronunciation is dim sum.
When translated, dian xin literally means "dessert," and it's only used to refer to dim
sum when it's served in a Cantonese-style restaurant. Because it is one of the most
traditional dim sum dishes, shao mai is a must-have in Cantonese restaurants. ( Monica
Chen, 2015)
The Cantonese pronunciation is siu mai. Siu mai in the Cantonese form is the
version that most people are familiar with. The filling is wrapped in circular dumpling
skins, and they're round. Pork and shrimp make up the filling. Ginger, shiitake
mushrooms, scallions, wood ear, and water chestnuts are all possible additions. The
pork dumplings are pronounced Shao mai in Mandarin. Northern-style shao mai are not
only pronounced differently, but they also look different. Northern-style shao mai are
formed like vases and stuffed with sticky rice and mince meat (they have a narrow neck
and a wider base). The word "shumai" is thought to come from a Japanese phrase for
steamed pork dumplings. Japanese shumai resemble Cantonese siu mai in
appearance.I'll refer to the Cantonese pork dumplings as "shumai" for the rest of this
piece because that's how they're frequently spelt in English.(Lin, L., 2022)
According to Huy Vu, dumplings come in a variety of shapes and sizes, but plump
pork and shrimp shumai, with their distinct blend of Asian aromatics and seasoning, are
a dim sum cart staple all over the world. The form of these dumplings is ideal for dipping
in a mixture of soy sauce and chile oil.Shumai, also known as siumaai, siomai, or
shaomai, are traditional Chinese open-faced dumplings and this recipe will help you
make shumai at home and even learn how to make dumpling wrappers from scratch.
(2021)
Local Literature
According to an article by Salazar (2017), the Philippines is now one of the fastest
growing meat eaters in the world. It incorporates the statistics on the top 10 of the
quickest growing meat consuming nations, and Philippines is one of the highest growing
rates. Compound manual growth rate from 2011 to 2012 was predicted to be over 30
percent a year for pork, chicken and beef. Per person the consumption of meat
decreased to 15 kilograms per person per year. Now it is 35 kilograms per person per
year and it is continuing to grow. It is also stated that the Philippines has the lowest
vegetable intake in Asia and is one of the lowest in the world. Dim Sum is a famous
street food in the country with the embracement of siomai. Siomai is prepared from
ground pork, beef, or shrimp in combination with other extenders such as carrots and
then wrapped in wanton wrappers. These are usually steamed or fried before being sold
(dela Cruz, Punzalan, Ramos, Reyes & Barcelon, 2017).
To glance around a yum cha restaurant, you will find that no one can resist the lure of
shumai. Its charm and taste have been passed down for generations, spread across the
world, and fused with local culture attracting many foodies.
Even though they just had a dish of steamed shumai in a restaurant or at a stall, the real
shumai lovers will buy a box of frozen shumai home for satisfying a craving for shumai
anytime. Siomai/Shumai – an iconic Chinese dim sum item, made with paper-thin wraps
and flavorful toothsome ground meat fillings. It's commonly seen coming out from hot
steamers, all the way down to the supermarket frozen food isles; as well as from high-
end restaurants to hearty street vendors' stalls. These delicate and delicious treats are
made with diversity and served with convenience, which is why they are adored by
people around the world. (ANKO FOOD MACHINE CO., LTD, 2020)
According to AnsarapNet, During the old days fried siomai was non-existent (at
least commercially), and since then siomai has all spotlight pointing to it, a Filipino
favourite that is eaten as a snack, a side dish or even as mains. Usually served with soy
sauce, calamansi and a special sauce made with chillies and garlic. It was one of my
favourite snacks, and during lunchtimes if a siomai is accessible from where I am
having my food, it would definitely be one of my side dishes. Many years later this alter
ego came out, a fried variant and it took the Philippines by storm, now the humble
siomai have a counterpart that is as equally loved.

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CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

(dela Cruz, Punzalan, Ramos, Reyes & Barcelon, 2017).

world, and fused with local culture attracting many foodies.

favourite snacks, and during lunchtimes if a siomai is accessible from where I am

siomai have a counterpart that is as equally loved.

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