Product Code Database
Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.
A cake called wowotou 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, wotou was made out of millet flour at a ratio of 8 to soy flour at 3 or 2 in north China.
Wotou steamed bread would be heavy without soda, so it was lightened by adding some sodium bicarbonate according to the Chinese Economic Journal and Bulletin.
A "conical temple roof" is similar in appearance to the shape of the wotou.
The Chinese Journal of Physiology described an experiment using mixed flour to make the hollow cone shaped wotou steamed bread, with it consisting of 2 parts millet, 2 parts red kaoliang, and 1 part soybean.
It was known as wotou 窩頭, "maize-soybean flour bread." It was also known as wowotou 窩窩頭, "bean-millet bread".
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