Plain steamed wheat bun — soft, chewy, very mildly sweet. The northern Chinese staple carb that fills the role rice plays in southern China.
Where it comes from
Northern China since at least the 3rd century; legend attributes invention to Zhuge Liang (Three Kingdoms era).
In the kitchen
Eaten plain alongside savory dishes; also halved, fried, dipped in condensed milk as dim sum (steamed-bun fritters).
Across cuisines
Mantou is a plain steamed wheat bun, soft and chewy with a mildly sweet taste. It serves as a staple carbohydrate in northern Chinese cuisine, similar to the role of rice in the south. Mantou has been a dietary staple in northern China since at least the 3rd century.
