Fried Mantou

Alternative names	Zha Mantou; deep-fried mantou; fried steamed bun; 金银馒头; golden mantou
Pinyin	Zhá mán tou
Type	Deep-fried steamed wheat bun
Course	Snack / breakfast / dessert-adjacent
Place of origin	China
Region or state	Nationwide Chinese home and restaurant cooking; dim sum and northern tables; diaspora Chinese restaurants
Other	Fried plain mantou — variant of Mantou, not filled baozi

Fried Mantou (Simplified Chinese: 炸馒头; Traditional Chinese: 炸饅頭; Pinyin: Zhá mán tou; also deep-fried mantou; sometimes styled 金银馒头 when mixed white and fried pieces appear) are plain Mantou (unfilled steamed wheat buns) cut or left whole and deep-fried until the exterior turns crisp and golden while the interior stays fluffy. A common modern serve pairs them with sweetened condensed milk for dipping. Soft claims that one restaurant invented frying mantou are folk—the technique is widespread. This page covers the fried preparation; the base staple remains Mantou, and it is not filled Baozi.^[1]

Characteristics

Crisp deep-gold crust; airy steamed crumb inside; mildly yeasty; sweet when dipped in condensed milk, or savory with other dips.

Ingredients (overview)

Day-old or fresh mantou; frying oil; optional condensed milk or savory dips. Overview only.

History and culture

Home and restaurant reuse of leftover mantou; popularized on Chinese and diaspora menus as a shareable snack. English menus say "fried mantou" or "deep-fried steamed buns." See Mantou and Youtiao.

Serving and variations

Snack platter, breakfast side, or dessert-like share plate. See Mantou, Youtiao, and Baozi.

References

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