As a wide-eyed, naive seven-year-old, I watched my grandmother’s rough, wrinkled hands pull and knead mercilessly at white dough until the countertop was dusted in flour. She steamed small buns in bamboo baskets, and a light sweetness lingered in the air. Although the mantou looked delicious, their papery, flat taste was always an unpleasant surprise. My grandmother scolded me for failing to finish even one, and when I complained about the lack of flavor she would simply say that I would find it as I grew older. How did my adult relatives seem to enjoy this Taiwanese culinary delight while I found it so plain?
During my journey to discover the essence of mantou, I began to see myself the same way I saw the steamed bun. I believed that my writing would never evolve beyond a hobby and that my quiet nature crippled my ambitions. Ultimately, I thought I had little to offer the world. In middle school, it was easy for me to hide behind the large personalities of my friends, blending into the background and keeping my thoughts company. Although writing had become my emotional outlet, no matter how well I wrote essays, poetry, or fiction, I could not stand out in a sea of talented students. When I finally gained the confidence to submit my poetry to literary journals but was promptly rejected, I stepped back from my work to begin reading from Whitman to Dickinson, Li-Young Lee to Ocean Vuong. It was then that I realized I had been holding back a crucial ingredient–my distinct voice.
Over time, my taste buds began to mature, as did I. Mantou can be flavored with pork and eggplant, sweetened in condensed milk, and moistened or dried by the steam’s temperature. After I ate the mantou with each of these factors in mind, I noticed its environment enhanced a delicately woven strand of sweetness beneath the taste of side dishes: the sugar I had often watched my grandmother sift into the flour. The taste was nearly untraceable, but once I grasped it I could truly begin to cherish mantou. In the same way the taste had been lost to me for years, my writer’s voice had struggled to shine through because of my self-doubt and fear of vulnerability.
As I acquired a taste for mantou, I also began to strengthen my voice through my surrounding environment. With the support of my parents, peer poets, and the guidance of Amy Tan and the Brontё sisters, I worked tirelessly to uncover my voice: a subtle strand of sweetness. Once I stopped trying to fit into a publishing material mold and infused my uninhibited passion for my Taiwanese heritage into my writing, my poem was published in a literary journal. I wrote about the blatant racism Asians endured during coronavirus, and the editor of Skipping Stones Magazine was touched by both my poem and my heartfelt letter. I opened up about being ridiculed for bringing Asian food to school at Youth Leadership Forum, providing support to younger Asian-American students who reached out with the relief of finding someone they could relate to. I embraced writing as a way to convey my struggle with cultural identity. I joined the school’s creative writing club and read my pieces in front of an audience, honing my voice into one that flourishes out loud as well.
Now, I write and speak unapologetically, falling in love with a voice that I never knew I had. It inspires passion within my communities and imparts tenacity to Asian-American youth, rooting itself deeply into everything I write. Today, my grandmother would say that I have finally unearthed the taste of mantou as I savor every bite with a newfound appreciation. I can imagine her hands shaping the dough that has become my voice, and I am eager to share it with the world.