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''Mantou'', often referred to as Chinese steamed bun/bread, is a type of cloud-like steamed bread or bun popular in Northern China. The name ''mantou'' is said to have originated from 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 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 rice, which forms the mainstay of the southern Chinese diet. They 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 savory or sweet filling inside, is ''baozi''. ''Mantou'' is the older word, and in some regions (such as the Jiangnan region of China, and Korea) ''mantou'' (or the equivalent local reading of the word) can be used to indicate both the filled and unfilled buns, while in Japan the equivalent local reading of the word refers only to filled buns. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mantou」の詳細全文を読む スポンサード リンク
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