Wotou

Wotou, also known as Chinese cornbread, is a distinctive steamed bread made from cornmeal that originates from Northern China. Its name, "wotou" translates to "nest thing" aptly describing its hollow, cone-shaped form resembling a bird's nest.

Originally, wotou was a simple and inexpensive food, often consumed by the impoverished. However, its status elevated dramatically when it entered the Imperial Kitchens. According to legend, during the chaotic period of the Battle of Peking in 1900, Empress Dowager Cixi was fleeing and needed sustenance. She was offered corn buns, which she found palatable. This encounter led to the creation of the refined, golden-colored wotou bun, which ultimately became an Imperial delicacy.

This specialty bread, known as "Royal Wotou" evolved from its modest origins into a prestigious dish. Traditionally, it was made from a combination of millet flour, soy flour, and other ingredients, shaped into its distinctive cone form. The addition of baking soda helped to lighten the bread, a detail noted in the Chinese Economic Journal and Bulletin. The shape of wotou has even been compared to a conical temple roof and referred to by names such as "maize-soybean flour bread" and "bean-millet bread" in various texts.

Wotou's transformation from a basic staple to a symbol of cultural heritage and culinary refinement underscores its rich history and significance in Chinese cuisine.