When much of the world thinks of Chinese food, do bread, dairy and dessert often come to mind? I’m not even referring to ingredients or dishes from hundreds or thousands of years ago, or Chinese restaurant kitchens adapted to local tastes.
My introduction to 馒头 (mántou), steamed wheat bread originally from northern China, is actually one of my fondest food memories. In 2004 I visited Singapore with my dad, and a couple of natives invited us to try chili crab. Not only was it delicious – but it was equally fun to sop up the chili sauce with fried mantou.
It’s easy to satisfy savory cravings in China, but what if wanted to grab me somethin’ sweet?
Due to various jobs and halcyon desires to rapidly fill up my passport, I’ve naturally spent more time getting familiar with Shenzhen menus more than any other in China. Based on past experiences, what better way to conclude a meal drowned in cooking oil and loaded with MSG (but I’m not actually against it…) than by getting served A) sliced tomatoes covered in granulated sugar, B) caramelized potatoes that will singe your mouth or C) durian anything?
Thank you kindly, but I’ll go with D) fried mantou with 炼奶 (liànnǎi), or sweetened condensed milk.
Have you tried this combo before? If you’re really looking to overdo it, order it with can of Coke.