Why does northern China eat so many buns?
- The region’s harsh winters have created some of the world’s best comfort food
- Dumplings in the north are generally heartier than their southern counterparts, with thicker wrappings and more filling
Northern Chinese cuisine is comfort food at its finest — salty, greasy and hearty. Think fluffy wheat buns stuffed with ground pork, and handmade noodles drenched with thick bean sauce.
It’s also big on offal — liver, lung and intestines, mixed in salty stews of soy sauce and vinegar.
But how did this region develop such a delicious palate? Northern China’s food has been shaped by its harsh winters, where the temperature can drop as low as minus 40 degrees Celsius.
A cold climate means heavy carbs are a recurring theme.
And because rainfall in the north is sparser compared to other parts of the country, wheat is the dominant carb of choice.
Compared to rice — the other staple crop in China — wheat uses up to 8 per cent less water, making it easier to grow in the dry north.
That means most of the food is made with wheat flour. One breakfast staple is called a shaobing youtiao, essentially a deep-fried wheat cruller wrapped in baked flatbread — a bread sandwich if you will.
