multigrain buns
杂粮包· za liang bao
Taste & Role
Served as a staple carbohydrate alongside stir-fries, braises, and soups, or enjoyed on its own as a wholesome breakfast or snack. They are typically steamed until fluffy and can be split and stuffed with savory fillings or spread with condiments.
What it is
Multigrain buns are soft Chinese steamed buns made with a blend of whole-grain flours, such as whole wheat, oats, cornmeal, millet, or buckwheat, often mixed into regular all-purpose flour. They are a heartier, more nutritious variation of plain white mantou and are popular across northern China. Some versions include add-ins like black sesame, crushed nuts, or dried fruit for extra texture.
Nutrition
per 100 g- Calories
- 241 kcal
- Protein
- 9.9 g
- Total fat
- 1.24 g
- Carbs
- 47.5 g
- Fiber
- 6.2 g
- Sodium
- 359 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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