Talk:Cifantuan

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Characters[edit]

Why are the first characters of the traditional and simplified names of this food different words? (粢 and 糍). Badagnani 21:36, 17 February 2006 (UTC)

Cantonese pronunciation[edit]

If this is also eaten in Hong Kong, can someone add the Cantonese pronunciation also? Badagnani 21:37, 17 February 2006 (UTC)

Other categories?[edit]

Should this be added in Category:Dim sum and/or Category:Dumplings? Badagnani 21:38, 17 February 2006 (UTC)

Cooked?[edit]

Is this thing steamed or otherwise cooked? The article just says it's wrapped. Badagnani 18:36, 5 February 2007 (UTC)

The glutinous rice is steamed; the youtiao is fried. The youtiao is wrapped in the rice. Traditionally this is done while the rice is warm, and is served immediately. These days, however, it may be found pre-prepared and served cold. --PalaceGuard008 (Talk) 01:03, 27 October 2007 (UTC)

Origins[edit]

Ci fan is from Jiangsu province, not Shanghai specifically. —Preceding unsigned comment added by 151.204.143.64 (talk) 16:25, 2 March 2008 (UTC)

WikiProject Food and drink Tagging[edit]

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 10:40, 3 July 2008 (UTC)

Triangular type sold in convenience stores[edit]

One type is called "三角飯糰" (Sānjiǎo fàntuán) and is sold in every convenience store in Taipei. It is triangular and comes in a special wrapper that contains "紫菜" seaweed separated from the rice to keep it from getting soggy/damp. As you unwrap it according the the instructions the seaweed then wraps the rice.

These are identical to the snacks called 삼각김밥 (samgak gimbap) in Korea, and to one type of onigiri (お握り or 御握り) in Japan. Only the ingredients differ.

"Normal" or "prototypical" fantuan, gimbap, and onigiri all take other forms, only the triangular mass-produced variety are identical across all three cultures. — Hippietrail (talk) 10:04, 1 February 2014 (UTC)

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