Steamed Breads

Made from wheat flour, steamed breads account for much of the carbohydrates eaten in the north of China. This popular bread, called man tou, is believed to have originated here during the Song Dynasty (960—1279). The cooks of Sichuan refute this, however, claiming it was their invention. Until food distribution became more efficient in modern China, rice was not integral to northern cuisine; steamed breads were the staple of choice. Today, they are still central to many meals.