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37
most northerners prefer food made of wheat flour, and mantou is the
most popular form of such food. It is made by steaming the dough and
is therefore described in English as “steamed bread”.
The first step in the traditional method of making mantou -
fermenting the dough. Normally a small piece of leaven is kept from
the previous time. This is well mixed in flour and water to make a
new piece of dough, which is left for a few hours to swell. The
leavening dough, when ready for steaming, contains a high degree of
acid, so a suitable amount of soda solution must be mixed and well
kneaded in it. The dough is then divided into smaller pieces, either
round or square, which are arranged well spaced on a rack, and
steamed under cover.
A kind of active yeast has been developed in Beijing and
Shanghai in recent years, making the steaming of bread easier. All one
has to do is to solve the yeast in cold or lukewarm water and mix it
well in dough. The dough is then kneaded, divided and shaped into
pieces of a suitable size. Leave them in a temperature of 20 С to 30 С
for half an hour at most, and they are ready for steaming. This method
cuts short the period of leavening and improves the taste of the
steamed bread.
An interesting story tells about the origin of mantou. It was first
made, so the legend goes, by order of Zhuge Liang, a famous
statesman and chief minister of the State of Shu during the Period of
Three Kingdoms (220-280 A. D.). On an expedition to conquer the
cave-dwelling southern Man barbarians who had often marauded his
state, he came to the side of the Lushui River at the head of a big
army. Someone told him that the river was poisonous and treacherous
and that human lives would be lost in crossing unless the tyrannical
River God was appeased. The way to do this, the man said, was to
offer him mantou (heads of the captured barbarians) as human
sacrifice. Now Zhuge Liang was a kind-hearted man. He accepted the
suggestion but ordered to use "heads" (tou) made of dough instead of
real human ones, thus saving a number of lives.
Since then the story goes on to say mantou (barbarians' heads)
has become a popular food and spread to the north of China.
Text 2. Noodles (Miantiao)
Noodles are a form of staple food very popular among the
Chinese. They can be made either by hand or by machine and, by the
way they are made, are divided into "cut noodles" or "dried noodles".
most no rt herne rs p re fer foo d made o f w heat flo ur, a nd ma nto u is t he
most pop ula r fo rm o f s uc h food. It is made b y stea ming t he d o ugh a nd
is t here fore described in Englis h as “ steamed bread”.
The first step in t he t rad it io na l met hod o f mak ing manto u -
fe rme nt ing t he do ugh. Nor ma lly a s ma ll p iece o f lea ve n is kept fro m
the pre vio us t ime. This is we ll mixed in flo ur a nd water to make a
new p iece o f do ugh, w hic h is le ft fo r a few ho urs to swell. The
lea ve ning do ugh, w he n read y for s tea ming, co nta ins a high de gree o f
acid, so a s uitab le a mo unt o f soda solut io n mus t be mi xed a nd we l l
kneaded in it. The do ugh is t he n divided into s ma ller p ieces, e it he r
ro und o r sq uare, w hic h a re arra nged we ll spaced o n a rack, a nd
stea med under co ve r.
A k ind o f act ive yeast has been de ve lo ped in Be ij ing a nd
Sha ngha i in rece nt years, mak ing t h e steaming o f bread easie r. All o ne
has to do is to so lve the yeast in cold o r lukewarm water a nd mix it
well in do ugh. The do ugh is t he n k neaded, d ivided a nd s haped into
pieces o f a suitab le s ize. Lea ve the m in a te mperat ure o f 20 С to 30 С
for ha lf a n ho ur at most, a nd t he y are ready fo r stea ming. This met hod
cuts s hort t he pe riod o f lea ve nin g a nd imp ro ves t he taste o f t he
stea med bread.
An interest ing story te lls abo ut t he origin o f ma ntou. It was firs t
made, so t he le ge nd goes, b y o rder o f Zhuge Lia ng, a fa mo us
states ma n a nd c hie f mi nister o f t he State o f Shu d uring t he Period o f
Three Kingd o ms (220 -280 A. D.). On an e xped it io n to co nq ue r t he
cave-d we lling so ut he rn Man barba ria ns who had o fte n ma ra uded his
state, he ca me t o t he s ide o f t he Lus hui R ive r at t he head o f a b ig
army. So meo ne to ld him t hat t he river was po iso no us and treac hero us
and t ha t huma n lives wo uld be los t in c rossing unless t he t yra nnica l
Rive r God was appeased. The wa y to d o t his, t he ma n sa id, was to
o ffer hi m man tou (heads o f t he captured barba ria ns) as hu ma n
sacrifice. Now Zhuge Lia ng was a kind-hearted ma n. He accepted the
suggest io n b ut o rdered to use "hea ds" (tou ) made o f do ugh instead o f
real hu ma n o nes, thus saving a number o f lives.
Since t he n t he sto ry goes o n to sa y manto u (ba rbaria ns ' heads )
has beco me a popula r food a nd spre ad to the nort h o f C hina.
Text 2. Noodles (Miantiao )
Nood les are a form o f stap le fo od very pop ula r a mo ng t he
Chinese. The y ca n be made e it he r by ha nd or b y mac hine a nd, b y t he
way t he y are made, are divided int o "c ut nood les " or "d ried nood les ".
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