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Add Wotou
wō tóu wo t'ou 窝头 窩頭 Wotou is a type of steamed bread made from corn flour in Northern China.
Wotou is the shape of a hollow cone. A 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 bun of corn bas 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.[1][2][3][4]
The full name of the bun was the "Royal Wotou" 宫廷小窝头 gōng tíng xiǎo wō tóu.[5]
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.[6]
According to G. C. L. Howell in his article published in the China Journal of March of 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.[7][8][9][10][11][12][13]
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.[14][15]
A "conical temple roof" is similar in appearance to the shape of the wo-tou.[16]
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.[17][18]
It was known as "maize-soybean flour bread" "wo-t'ou" 窩頭.[19]
^Mary, Bai (20 Mar 2012).
"Steamed Bread in China, Mantou and Wotou - CITS". CITS - China International Travel Service, Head Office, China Travel. CITS - China International Travel Service, Head Office, China Travel. Retrieved 24 April 2014.
^Anderson, E. N. (1988).
The Food of China (illustrated, reprint, revised ed.). Yale University Press. p. 118.
ISBN0300047398. Retrieved 24 April 2014. {{
cite book}}: Invalid |ref=harv (
help)
^Horvath, Arthemy A. (1927).
The Soybean as Human Food. Vol. Volume 3 of National Government of the Republic of China, Ministry of Industry, Commerce and Labor, The Bureau of Industrial & Commercial Information, Booklet Series. Chinese Government Bureau of Economic Information. p. 44. Retrieved 24 April 2014. {{
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help); Cite has empty unknown parameter: |1= (
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^Horvath, Arthemy A. (1927).
The Soybean as Human Food. Vol. Volume 3 of National Government of the Republic of China, Ministry of Industry, Commerce and Labor, The Bureau of Industrial & Commercial Information, Booklet Series. Chinese Government Bureau of Economic Information. p. 45. Retrieved 24 April 2014. {{
cite book}}: |volume= has extra text (
help); Cite has empty unknown parameter: |1= (
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help); line feed character in |issue= at position 64 (
help)
^The Chinese Journal of Physiology, Volumes 13-14. Contributor Zhongguo sheng li xue hui. Chinese Physiological Society. 1938. p. 288. Retrieved 24 April 2014. {{
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^Chinese Medical Journal, Volume 56. Contributors Zhonghua yi xue hui (1914?-1949), Zhonghua yi xue hui (China : 1949- ). Chinese Medical Association. 1939. p. 103. Retrieved 24 April 2014. {{
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^The Philippine Journal of Science, Volumes 29-30. Contributors Philippines. National Science Development Board, Philippines. Bureau of Science, Philippines. Dept. of Agriculture and Commerce, Institute of Science (Philippines), National Institute of Science and Technology (Philippines). National Science Development Board. 1926. p. 291. Retrieved 24 April 2014. {{
cite book}}: Invalid |ref=harv (
help); horizontal tab character in |others= at position 13 (
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link)