What did you eat in the morning?Is it fragrant steamed buns, or fluffy and delicious bread?You may think this is a very simple question, but have you ever wondered why the same food made with wheat and yeast has a completely different shape and taste in China and the West?
Why do Chinese make steamed buns out of wheat and yeast, while Westerners make bread out of them?What are the historical and cultural reasons behind this?So what is the reason for the huge difference in the use of wheat and yeast between China and the West?
Wheat is one of the earliest crops of mankind and one of the most important food crops. According to archaeological and genetic research, wheat originated in the two river basins of Western Asia, and about 10,000 years ago, local humans began to shift from collecting wild wheat to cultivating domesticated wheat. With the development of human civilization, wheat has gradually spread to Europe, Africa, Asia and other regions, and has become one of the main foods of people everywhere.
How did wheat come to China?According to historical records and archaeological discoveries, wheat was first brought into China by the Xiongnu in the Western Regions during the Western Han Dynasty. At that time, there were often wars between the Han Dynasty and the Xiongnu, and the Han Dynasty made peace with the Xiongnu in order to appease the frontier.
The Huns gave wheat as a tribute to the emperor and ** of the Han Dynasty. The people of the Han Dynasty were very interested in wheat and began to grow wheat in the Guanzhong region. Later, with the expansion of the Han Dynasty and cultural exchanges, wheat gradually spread to other parts of China, especially the northern regions, and became one of the main foods of the northerners.
After the Chinese owned wheat, they began to process and use wheat. The earliest method of using wheat in the Chinese was to grind wheat into flour, then knead it into a dough with water, cut it into small pieces, and put it in a pot to cook, which is what we call "dumpling" today.
The recipe is simple and easy, but the texture is not soft enough and the nutrition is not rich enough. In order to improve the taste and nutrition of wheat, the Chinese began to experiment with yeast to ferment wheat dough to make it fluffy and elastic, which is what we call "steamed bread" today.
The invention of steamed bread is a major innovation of wheat by the Chinese. Manju not only tastes better, but also is more nutritious, because the yeast produces some vitamins and amino acids during the fermentation process, which increases the nutritional value of wheat.
Another advantage of steamed bread is that it can be stored for a long time, is not easy to deteriorate, and is easy to carry and store. This was very important for the Chinese at that time, because the Chinese often needed to migrate or go on expeditions, and needed a convenient food to replenish their physical strength. Steamed buns meet this demand well and have become one of the main foods of the Chinese.
After Westerners also owned wheat, they also began to process and use wheat. The earliest way Westerners used wheat was to grind wheat into flour, then knead it into a dough with water, and then bake it in an oven, which is what we call "bread" today.
The bread is also simple and easy to make, but it is not fluffy enough and not nutritious enough. In order to improve the taste and nutrition of wheat, Westerners also began to experiment with yeast to ferment wheat dough to make it fluffy and elastic, which is what we call "leavened bread" today.
There are obvious differences between China and the West in the use of wheat and yeast. Chinese make steamed buns from wheat and yeast, while Westerners use them to make bread. This difference is not only reflected in the form and taste of the food, but also in the preparation and consumption of the food.
The Chinese method of making steamed buns is to divide the fermented dough into small pieces and then put it in a steamer basket to steam. Westerners make bread by forming the leavened dough into a whole and baking it in an oven. The way Chinese eat steamed bread is to cut it into small slices and then sandwich vegetables or meat, or dip it in sauce, or eat it directly.
Westerners eat bread by cutting it into thin slices and spreading it with butter or jam, or with cheese or ham, or eating it as is.
The Chinese use wheat and yeast to make steamed buns, which is a natural and ecological, collective and collaborative, traditional and innovative way, which embodies the Chinese values of balance and harmony, unity and collaboration, inheritance and development.
Westerners make bread from wheat and yeast as a way of practicality and efficiency, variety and individuality, enjoyment and entertainment, embodying the Western values of convenience and speed, choice and innovation, pleasure and fun.