Liu Zhang Li Mantou Dian

A traditional Northern-style manto made with fermented old dough. It is round and plump in shape, with a firm and chewy texture. The more you chew, the more you can taste the simple aroma of the dough. It is usually eaten as a staple food with other dishes.

A healthy manto made by adding whole wheat flour to the dough. It retains the nutrients of the wheat bran, has a light brown color, a coarser texture, and the natural aroma of wheat.

A Chinese bun with cabbage and minced meat filling. The skin is soft, and the filling is crisp and juicy with a balanced savory flavor, making it a common savory snack.

A bun featuring crisp bamboo shoot cubes and meat filling. The unique fragrance and crisp texture of the bamboo shoots, combined with the savory meat juices, create a refreshing and non-greasy flavor.

A spiral-shaped manto made with butter added during the process. It has a slightly yellow hue, a rich buttery aroma, and a softer, more delicate texture than regular mantou.

A manto made by replacing some of the water with fresh milk during kneading. It is white in appearance, soft in texture, with a faint milky aroma and sweetness, suitable for all ages.

A sweet bun filled with fragrant and rich jujube paste. The jujube paste filling is smooth and dense, with the unique fruity aroma of red dates. The skin is chewy, making it a classic Chinese dessert.

A healthy manto made by kneading various crushed nuts into the dough. You can bite into nut pieces with every mouthful, offering a rich texture and the fragrant aroma of grains and nuts.

A manto made with brown sugar (or black sugar), presenting a dark brown color. It has a rich sugarcane sweetness and a chewy, springy texture, making it a popular traditional snack.

Manto made with taro chunks or shredded taro. Taro particles are visible on the surface, emitting a natural, elegant taro aroma, with a soft texture.

A sweet bun filled with smooth red bean paste. The red bean paste filling is moderately sweet and delicate in texture, paired with a soft dough, making it a classic Chinese dessert.

A traditional bun with seasoned pork filling. The meat filling is savory, juicy, and flavorful. When bitten into, the meat juices seep into the dough, creating a rich and full flavor.

A steamed dim sum made by rolling the dough into a flower shape, creating distinct layers. It usually contains scallions and a little oil, with a savory flavor and aroma of scallions, and a soft, elastic texture.

A sweet bun filled with rich black sesame paste. The sesame filling has a strong aroma, a smooth texture, and is rich in nutrients.

A sweet bun filled with smooth taro paste. The taro paste filling is smooth and sweet, with a rich taro flavor.

The dough is made with pumpkin puree, giving it a golden color. The filling is usually pumpkin or custard. It has a soft and glutinous texture with the natural sweetness of pumpkin.

A Western-style manto with cheese slices rolled into the dough. The cheese melts when steamed, offering a savory and rich flavor that is popular among young people.

An innovative manto combining savory cheese with sweet and sour dried cranberries. The richness of the cheese and the fruitiness of the cranberries create a unique flavor with rich layers of texture.