Outside of China, call me sugar-free Chinese bread!

BEIJING, June 14, 2024 /PRNewswire/ — A China.org.cn report on Chinese gourmet dishes:

Welcome to China Mosaic! Not long ago, Mantou (Mantao) entered the bread festival as the representative of Chinese flour foods and attracted worldwide attention. Today, we are honored to have Mantou on our program.

“Hello! My name is Mantou, and in France, they call me Mantao. I am a Chinese food made from home-grown flour, and my specialty is my healthiness and good taste. Please give me a show of hands!”

Thank you Mantou.

At this bread festival, although the organizer described it as sugar-free Chinese bread, mantou is in many ways different from bread. For starters, rather than cooked at a high temperature, mantou is steamed — that’s why it’s also called steamed bread, which also gives it its white color and slightly chewy texture.

As a traditional Chinese gourmet dish, mantou also carries rich cultural significance. About 2,000 years ago, the mantou was mainly used as a sacrifice. With ground meat inside, mantou was not so affordable for common people at the time. Today, on certain special occasions, sending mantuos to those we care for remains a custom in the north of the country. China rural areas: People make mantous in different shapes, giving them auspicious meanings as a symbol of best wishes.

After centuries of evolution, mantou has now become one of the main staple foods of the Chinese. Moreover, it not only occupies a special place in Chinese cuisine, but has also become popular in many countries other than China.

Besides the mantou, the kaleidoscope of Chinese flour-based foods really pleased the audience. In Rome, Italy, a Suzhou-style noodle restaurant “Xin Noodles” has achieved great success. Once it’s open every day, a vacant table is almost impossible to find. Like many other flour-based foods China, Changshu noodles with fried toppings are nutritious and cooked with many special features. First, “no noodles without current seasonal ingredients.” The restaurant will offer different toppings depending on the season, such as bamboo shoots in winter and Chinese crabs in autumn; second, the restaurant is known for “taste tailoring,” frying each topping order uniquely to give each bowl of noodles the personalized flavors; third, it champions localization, serving more than 20 toppings based on local consumer preferences.

In fact, it is not uncommon for Chinese gastronomy to go global. Huoguo (hot pot) and malatang, among other Chinese cuisines, have become favorites of food lovers around the world. Outside the offshore branches of Chinese tea drinks Mixue Bingcheng (Mixue Ice cream&Tea) and Chagee, long lines of enthusiastic consumers can often be seen. According to projections, in 2026, the volume of China’s offshore food and beverage market will likely exceed 400 billion dollars.

Mantou’s business trip to Francehas brought more flavorful, attractive and nutritious traditional Chinese gourmet dishes to the radar of foodies around the world, whetting their appetites and building a bridge between different cultures.

Mosaic from China
http://www.china.org.cn/video/node_7230027.htm

Mantou: Outside of China, call me sugar-free Chinese bread!
http://www.china.org.cn/video/2024-06/14/content_117253809.htm

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SOURCE China.org.cn

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