For other frog species found in Taiwan, see Frogs of Taiwan. The domesticated Fried frog legs variety and wild Chinese populations of H. Mainland China, Hong Kong, Taiwan, Macau, and Chinese communities worldwide.
In Filipino, they are called “palakang bukid,” which means “frog of the field. The frogs are commonly found in wet markets, seafood markets, and pet stores. In wet markets, they are usually sold per piece or per kilogram. The medium-sized frogs are sold as pets in pet stores, and the smaller variant is sold as live food for arowanas. They are widely farmed in Sichuan, China, Malaysia, and Thailand. These frogs, though much smaller than their Western counterparts, are used by Chinese to cook frog legs and by Filipinos who cook them for adobo dishes.
Do Cryptic Species Exist in Hoplobatrachus rugulosus? An Examination Using Four Nuclear Genes, the Cyt b Gene and the Complete MT Genome. For meats roasted on spits over an open fire or a huge wood burning rotisserie oven, see siu mei. Shrimp shaomais by Stewart at Din Tai Fung in Taipei.
Flag of the People’s Republic of China. Flag of the Republic of China. In Cantonese cuisine, it is usually served as a dim sum snack. Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia. The wrapping is a very thin, round sheet of unleavened dough, with a pleat border.
There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a “neck” and a flower shaped top. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as “pork and mushroom dumpling”. A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs.