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.
Steamed buns (mantou)
The original Chinese bread, these pillowy buns are made with a yeasted dough and steamed in large trays to stay soft and warm. Traditionally mantou is plain, but these days you can find plenty of new incarnations, including green onion, sweet potato or brown sugar.
There are mainly two types of Chinese bread and buns, one being baozi (包子) and the other being mantou (饅頭).
To many people's surprise, bread is a common staple food in Chinese households. Traditionally, people in northern China live mainly on wheat-flour based dishes such as noodles and bread. Unlike noodles, Chinese bread hasn't gained as much attention as it deserves.
The climate and soil conditions in the mentioned region was much better for growing rice than for other crops, which is why rice consumption has been prevailed there. However, since the rice is not suitable for baking bread as we used it in the West, no bread culture has developed there.
Rice is a major staple food in China. It is mainly grown in southern China. Chinese people eat rice almost every day for meals. People also use rice to produce wine and beer.
Chinese daily meals consist of four food groups: grains, vegetables, fruit, and meat. Because of lactose intolerance, Chinese do not consume large amounts of dairy products. Instead, Chinese substitute these with soymilk and tofu, which also contain large amounts of protein and calcium.
“Asian-style bread is high in fat and sugar – about 15 per cent ft and 25 per cent sugar. These two work together to give the soft texture.”
Bread is a universal food: today there is no country in the world in whose culinary tradition there is not some form of bread. From Mesopotamia to the tables of the whole world, bread has been the symbol of culture, history and anthropology, of hunger and wealth, of war and peace.
Today China is the world's biggest consumer of wheat, which the country uses to make a host of noodles, dumplings, buns, and other pastries. But it wasn't always that way. Wheat only came to the area now known as northern China toward the end of the Neolithic period, some 4,600 years ago.
To understand why shokupan is so popular in Japan, think of it as the bread version of a bowl of plain steamed white rice: It's both a neutral backdrop for other foods as well as the star of the meal.
Shokupan. Nothing is more Japanese than fluffy white shokupan, otherwise known as Japanese milk bread. Known for its soft, airy texture and milky sweetness, shokupan is often sold in thick slices that make a great base for butter, jam and other toppings.
Many classic Chinese dishes are naturally gluten free, such as steamed vegetables, rice, and tofu. If you're craving something a little heartier, stir fried chicken or beef with vegetables is a great choice. And of course, no meal is complete without soup – try hot and sour soup or egg drop soup for a delicious option.
Unless you have a medical condition such as celiac disease, wheat allergy, or non-celiac gluten sensitivity, there is no need for you to avoid bread! In fact, bread can be included as part of a healthy, balanced diet every day – yes that is correct, every day!
Drowsiness, nausea and aches have all been associated with cutting back significantly on carbs. This happens when your body no longer has glucose to rely on as a source of energy but hasn't made the switch to use stored fat as an energy source.
While rice is a popular dish in Asia, bread sits alongside at the top as a must-have item in almost all households. Many markets have their traditional dishes or products that are made from bread.
Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as 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.
Why is Japanese bread so soft and fluffy and has the mochi-like texture? The answer is because of the “Yudane” method. The Yudane method makes the bread pillowy soft and fluffy and also keeps the bread from drying out quickly.
Shokupan translates quite simply as 'food bread' – a name which reflects its development during the Occupation Era (1945-52), when powdered milk and imported wheat became a cheap dietary substitute.
Many Dongyang residents, young and old, said they believed in the tradition passed on by their ancestors that the eggs decrease body heat, promote better blood circulation and just generally reinvigorate the body. “By eating these eggs, we will not have any pain in our waists, legs and joints.