Everything about Mantou totally explained
Mantou sometimes known as
Chinese steamed bun, is a kind of
steamed bun originating from
China. It is typically eaten as a staple in many parts of China. Made with milled
wheat flour,
water and
leavening agents, they're similar in nutrition and eating qualities to the
white bread of the West. In size and texture, they range from 4 cm, soft and fluffy in the most elegant
restaurants, to over 15 cm, firm and dense for the working man's
lunch. (As white flour, being more heavily processed, was once more expensive, white mantou were somewhat of a luxury in pre-industrial
China.)
Traditionally, mantou,
bing, and wheat
noodles were the staple
carbohydrates of the Northern Chinese diet, analogous to the
rice which forms the mainstay of the Southern Chinese diet. Mantou are also known in the south, but are often served as street food or a restaurant dish, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be further manipulated, for example by
deep-frying and dipping in sweetened
condensed milk.
They are often sold pre-cooked in the frozen section of Asian
supermarkets, ready for preparation by
steaming or heating in the
microwave oven.
A similar food, but with a filling inside, is
baozi. In some regions, mainly in
Southern China,
mantou can be used to indicate both the filled and unfilled buns.
Etymology
There is a popular story in
China that the name Mantou actually originated from the identically-pronounced word
mántóu meaning "
barbarian's head".
This story originates from the
Three Kingdoms Period, when the strategist
Zhuge Liang led the
Shu Army in
an invasion of the southern lands (roughly modern-day Yunnan and northern Burma). After subduing the barbarian king
Meng Huo,
Zhuge Liang led the army back to Shu, but met a swift-flowing river which defied all attempts to cross it. A barbarian lord informed him that, in olden days, the barbarians would sacrifice 50 men and throw their heads into the river to appease the river spirit and allow them to cross; Zhuge Liang, however, didn't want to cause any more bloodshed, and instead killed the cows and horses the army brought along and filled their meat into buns shaped roughly like human heads - round with a flat base - to be made and then thrown into the river. After a successful crossing he named the buns "barbarian's head" (
mántóu, ), which evolved into the present day
mántóu .
Variations in meaning outside Northern China
Prior to the
Song Dynasty, the word
mantou meant both filled and unfilled buns. The term
baozi arose in the
Song Dynasty to indicate filled buns only. As a result,
mantou gradually came to indicate only unfilled buns in
Mandarin and other varieties of
spoken Chinese. In
Mongolia, mantuu are basically the same as the Chinese mantou.
However, in many areas
mantou still retains its meaning of filled buns. In the
Jiangnan region,
mantou usually means both filled and unfilled buns ("
baozi").
The name
mantou is cognate to
manty and mantı; these are filled dumplings in
Turkish,
Persian, Central Asian, and
Pakhtan cuisines. In
Japan,
manjū (饅頭) usually indicates filled buns, which traditionally contain bean paste or minced meat-vegetable mixture (
nikuman 肉まん "meat
manjū"). Filled mantou are called
siopao in
Tagalog. In Korea,
mandu (饅頭) means
jiaozi (餃子).
Further Information
Get more info on 'Mantou'.
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