Wotou is a staple in the North China, made of corn flour in the shape of a hollow cane. Xuejia Wotou, which originated in the Dao’s reign in the Qing Dynasty, enjoys wide fame and popularity in Dacheng County of Hebei province for its golden color, delicate taste, strong fragrance and rich nutrition.

It was alleged that in the Guangxu’s reign, Li Lianying, an imperial eunuch, once visited Dacheng County to taste Xuejia Wotou. Attracted by its flavor and taste, Li Lianying brought Xuejia Wotou to the Empress Dowager Cixi who later granted Xuejia Wotou a name—Golden Tower and awarded Xue’s family a horizontal inscribed board. Since then, Xuejia Imperial Wotou became one of the delicacies on the imperial menu and got its name. This interesting legend has been recorded in local historical county records.

Raw materials of Xuejia Wotou include soybean and millet flour. To guarantee its quality, before steaming, raw materials need to be peeled, mixed up in appropriate proportions and then grinded with millstone. Exquisite skills are required to knead the dough of Wotou and steaming.

Xuejia Imperial Wotou won itself great fame with its quality, attracting numerous visitors who come Dachengg country purposely to taste it.

Made of millet flour and soybean, Xuejia Wotou is indeed a green food of rich micronutrients, high protein, low fat, low sugar and rich fiber. Eating Wotou have diverse benefits to physical health including reducing blood fat, reducing cholesterol, lowering blood pressure, regulating central nervous system and even strengthen the capacity of human metabolism. The nutritive value and health function of Wotou are higher compared with most staples.

Xuejia Imperial Wotou has been developing and improving its flavor and techniques and been praised by visitors from other countries. Once a imperial cuisine that served the royal family, now Xuejia Imperial Wotou has been a common staple in daily life of Chines people.

Translator: ZHANG Ruochen