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Weihai steamed buns——the most basic and classic Chinese cuisine

2017/7/18 16:22:55   source:Sdchina.com

As soon as the pot lid was open, a delicious smell filled the room. The sweet smell came from the steamed buns made by Wang Haiyan, a villager of Tanxitou Village in Nanhai New Distirct of Weihai City, east China’s Shandong Province.

Recently, Denis from France and Naeem from Pakistan, at the invitation of Sdchina.com, paid a visit to the village to reveal the veil of Chinese steamed bun. Mantou, also known as steamed bun, originated in China and is a basic but classic part of northern Chinese cuisine.

The 50-year-old Wang Haiyan has been making steamed bun for decades and is a true master of making steamed bun. The steamed buns made by Wang sell very well and many people far away from here also come to buy.

Wang said she learned the making craft of mantou from the old generation but had made some new adjustments to the producing process. Then Wang show the foreign guests her “secret weapon”——fermented dough ——for making delicious steamed buns.

“I don’t use yeast but still can steam delicious mantou, for I use the fermented dough as a starter of making steamed buns,” said Wang Haiqin. “In the past, we usually knead the dough by hand. It’s really tiring and hard to make the dough soft and even, but now the kneading machine makes it easier.”

After a series of preparations, Wang takes out several wooden moulds for Denis and Naeem. The moulds are designed in various shapes to mold the steamed bun. The steamed buns are both well-decorated and delicious shaped by the mould.

Then Wang got ready a steamer with some water to steam the buns. She still used the large iron pot not oven to steam mantou, because only in this way can wheat retain its original fragrance.

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Sponsor:Information Office of Shandong Provincial People’s Government