Cifantuan

Pieces of cifantuan in a traditional steaming basket
Alternative names	Chi faan, fantuan
Course	Breakfast, dim sum
Place of origin	Jiangnan, China
Region or state	Greater China
Main ingredients	youtiao (fried dough), glutinous rice
Media: Cifantuan

Cifantuan, also known simply as chi faan or fantuan, is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions.^[1][2] It is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk in its native Jiangnan.

Today, cifantuan is commonly available in two varieties. Whereas the "savory" variety includes ingredients such as zha cai (pickled vegetable), rousong (pork floss) and small pieces of youtiao being wrapped in the rice ball, the "sweet" variety adds sugar and sometimes sesame to the filling. There are many modern variations of the food which are made from purple rice and include fillings such as tuna, kimchi, or cheese.

Cifantuan is a major breakfast food item in Shanghai.^[3][4] Cifantuan is also popular in Hubei, Taiwan and Hong Kong.

• List of rice dishes
• Jumeok-bap, the Korean dish of Japanese onigiri-styled rice balls, with various fillings
• Lo mai gai
• Onigiri, Japanese glutinous rice dish formed into triangular or cylindrical shapes and often wrapped in nori
• Zhaliang
• Zongzi, Chinese glutinous rice dish served with various fillings wrapped in bamboo or reed leaves.

• What is Fan Tuan?