mantou
Sign in to saveMantou (), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.
Key facts
- Food.name
- Mantou
- Food.image
- โต๊ะจีนหมั่นโถว.jpg
- Food.image_size
- 250px
- Food.caption
- Classic white mantou
- Food.alternate_name
- Chinese steamed bun, Chinese steamed bread
- Food.country
- China
- Food.region
- East Asia
- Food.type
- Bread, dim sum
- Food.main_ingredient
- Wheat flour, water, leavening agents
- Chinese.child
- yes
- Chinese.t
- 饅頭
- Chinese.s
- 馒头
- Chinese.p
- mántou
- Chinese.j
- maan4 tau4
- Chinese.poj
- bán-thô or bán-thâu
- Chinese.t2
- 麵頭
- Chinese.s2
- 面头
- Chinese.p2
- miàntóu
via Wikipedia infobox
Article
8 sectionsContents
- Description
- Etymology and history
- Folklore
- Variations of mantou
- Variations in meaning outside Northern China
- See also
- References
- External links
Mantou (), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.
== Description == Mantou are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from , soft and fluffy in the most elegant restaurants, to over , firm and dense for a worker’s lunch. As white flour, being more heavily processed, was once more expensive, white mantou were something of a luxury in preindustrial China.