Mandarin Chinese for steamed bread. Common in Northern China and Beijing-style cooking, mantou in its most common form is a palm-sized white "roll." The consistency is fairly soft, but dense and chewy. It's very mild in flavor, but surprisingly addictive. Great for rounding out a light meal, balancing off spicy food or settling an upset stomach.

Along with baozi, mantou are often eaten for breakfast. Besides plain white flour ones, you can get in flavors like taro or with bean in them. Regular ones are plain and solid, others are textured or wrapped. They are widely eaten in Taiwan as well.

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