Cifantuan
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Many pieces of cí fàn tuán in a traditional steaming basket
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| Origin | |
|---|---|
| Alternative name(s) | Cifan, chi faan, fantuan |
| Place of origin | Jianghuai region, China |
| Region or state | Chinese-speaking areas (China, Hong Kong, Taiwan) |
| Details | |
| Course served | Breakfast, Dim sum |
| Main ingredient(s) | youtiao (fried dough), glutinous rice |
| Cifantuan | |||||||||||||||||
| Traditional Chinese | 糍飯糰 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 糍饭团 | ||||||||||||||||
| Hanyu Pinyin | Cífàntuán | ||||||||||||||||
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| Chi faan | |||||||||||||||||
| Traditional Chinese | 粢飯 | ||||||||||||||||
| Simplified Chinese | 粢饭 | ||||||||||||||||
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Cifantuan is a kind of food in Chinese cuisine, originating from Shanghai.[1][2] It is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk in Eastern China, Hong Kong and Taiwan.
In Hong Kong, it is usually known as chi faan. In Shanghai, the equivalent term cifan means compressed glutinous rice generally, and is used in compound names such as cifan gao, "glutinous rice cake", a toasted cake also made from compressed glutinous rice.
In recent years, there have been innovations on the traditional cifantuan, originating from Hong Kong and Taiwan, then reverse-introduced into Shanghai and its vicinity. Today, cifantuan is commonly available in two varieties. The "savoury" variety includes ingredients such as zha cai (pickled vegetable), rousong (pork floss) and small pieces of youtiao being wrapped in the rice ball. The "sweet" variety adds sugar and sometimes sesame to the filling.
See also
References
- ↑ News365.com.cn. "News365.com.cn." 上海的小吃. Retrieved on 2009-08-15.
- ↑ Phoenix television. "Phoenix television." 糍飯糰與豆漿. Retrieved on 2009-08-15.
External links
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