Wotou
.jpg) |
|
| Alternative names | Steamed corn bread |
|---|---|
| Type | Bread |
| Place of origin | China |
| Region or state | northern China, Beijing |
| Main ingredients | Corn flour, (or millet flour and soybean flour) |
 |
|
| Wotou | |||||||||
| Traditional Chinese | 窩頭 | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 窝头 | ||||||||
|
|||||||||
| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | wō tóu |
| Wade–Giles | wo-t'ou |
Wotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.
"Wo tou" literally translates to "nest head", since the wotou resembles a bird's nest with its hollow cone shape.
Wotou is the shape of a hollow cone. It was a cheap food for poor people but a legend grew on how it became a dish served in the Imperial Kitchens. The legend says that during Empress Dowager Cixi's flight to Xi'an from the Battle of Peking (1900) when the Eight-Nation Alliance invaded China in the Boxer Rebellion, Cixi received a bunch of corn buns to satiate her hunger. After her return to Beijing she ordered the Imperial cooks to make it again for her and the chef used more refined ingredients to create the golden colored wotou bun, which became one of the Imperial dishes. The full name of the bun was the "Royal Wotou" 宫廷小窝头 gōng tíng xiǎo wō tóu. It has been transformed into a popular food from its previous poor status.
A cake called wo wo t'ou was cooked in the same pot as a cabbage after being "slapped on the side" and it was made out of corn-meal and served during the late Qing at Peking University.
According to G. C. L. Howell in his article published in the China Journal of March 1934, The soy bean: A dietary revolution in China March of 1934, wo-tou was made out of millet flour at a ratio of 8 to soy flour at 3 or 2 in north China.
Wo-tou steamed bread would be heavy without soda so it was lightened by adding some Soda according to the Chinese Economic Journal and Bulletin.
A "conical temple roof" is similar in appearance to the shape of the wo-tou.
The Chinese Journal of Physiology described an experiment using mixed flour to make the hollow cone shaped wo-t'ou steamed bread, with it consisting of 2 parts millet, 2 parts red kaoliang, and 1 part soybean.
It was known as "maize-soybean flour bread" "wo-t'ou" 窩頭. It was also known as wo-wo-tou 窩窩頭, "bean-millet bread".
...
Wikipedia