Template talk:Chinese bread

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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]

It was also known as wo-wo-tou 窩窩頭, "bean-millet bread".^{[20][21][22][23][24]}

wo wo tou soy bean flour wheat flour millet

http://www.chinainfoonline.com/Chinese_Food/Steamed_Corn_Bread.htm

http://china.citw2008.com/html/2006/1014/35.shtml

http://www.cits.net/china-guide/china-traditions/chinese-steamed-bread.html

http://www.learnchineseabc.com/chinesefoodmenu3/1807_howtosay_royal_wotou_(steamed_corn_bun)_in_mandarin_chinese_pinyin.htm

http://www.hvmuseum.com/museum/node/209

http://books.google.com/books?id=MyJPwd72zhgC&pg=PA362#v=onepage&q&f=false

Page 142

http://books.google.com/books?id=PxbuAAAAMAAJ&q=How+far+can+soy+bean+products+prepared+by+Western+processes+be+used+to+supplement+the+Chinese+peasant's+daily+ration+of+food+?+%22+Wo-wo-tou+%22+Bread.+In+Northern+China+soy+bean+flour+is+mostly+used+as+an+admixture+with+wheat+flour,+millet+...&dq=How+far+can+soy+bean+products+prepared+by+Western+processes+be+used+to+supplement+the+Chinese+peasant's+daily+ration+of+food+?+%22+Wo-wo-tou+%22+Bread.+In+Northern+China+soy+bean+flour+is+mostly+used+as+an+admixture+with+wheat+flour,+millet+...&hl=en&sa=X&ei=EpYkVOXACo2iyATL34LwBw&ved=0CCoQ6AEwAA

http://books.google.com/books?id=BAcknxN_S8QC&pg=PA118#v=onepage&q&f=false

Rajmaan (talk) 22:21, 25 September 2014 (UTC)[reply]

1. "Steamed Corn Bread (窝头 Wotou) - Information on Chinese Food". CHINA INFO ONLINE. CHINA INFO ONLINE. Retrieved 24 April 2014.
2. "Wotou - China Tour". Beijing 2008 BEIJING INTERNATIONAL TRAVEL WEBSITE. citw2008.com, Beijing International Travel Website. Copyright© 2000-2006 citw2008.com. Retrieved 24 April 2014. {{cite web}}: Check date values in: |date= (help)
3. 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.
4. "Wotou". hvMuseum.com. hvMuseum. © 2007-2012 LearnChineseABC.com. Retrieved 24 April 2014. {{cite web}}: Check date values in: |date= (help); Text "hvMuseum.com" ignored (help)
5. "How to say Royal Wotou (Steamed Corn Bun) in Mandarin Chinese Pinyin". LearnChineseABC.com. LearnChineseABC.com. © 2007-2012 LearnChineseABC.com. Retrieved 24 April 2014. {{cite web}}: Check date values in: |date= (help)
6. Anderson, E. N. (1988). The Food of China (illustrated, reprint, revised ed.). Yale University Press. p. 118. ISBN 0300047398. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
7. Shurtleff, William; Aoyagi, Akiko (2013). History of Soymilk and Other Non-Dairy Milks (1226-2013): Including Infant Formulas, Calf Milk Replacers, Soy Creamers, Soy Shakes, Soy Smoothies, Almond Milk, Coconut Milk, Peanut Milk, Rice Milk, Sesame Milk, etc (illustrated ed.). Soyinfo Center. p. 362. ISBN 1928914586. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
8. Shurtleff, William; Huang, H.T.; Aoyagi, Akiko (2014). History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014): Extensively Annotated Bibliography and Sourcebook, Including Manchuria, Hong Kong and Tibet (illustrated ed.). Soyinfo Center. p. 1233. ISBN 1928914683. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
9. Shurtleff, William; Aoyagi, Akiko (2014). History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014) (illustrated ed.). Soyinfo Center. p. 1029. ISBN 1928914659. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
10. Shurtleff, William; Aoyagi, Akiko (2013). History of Soy Flour, Grits and Flakes (510 CE to 2013): Extensively Annotated Bibliography and Sourcebook (illustrated ed.). Soyinfo Center. p. 371. ISBN 1928914632. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
11. Shurtleff, William; Aoyagi, Akiko (2013). History of Soymilk and Other Non-Dairy Milks (1226-2013): Including Infant Formulas, Calf Milk Replacers, Soy Creamers, Soy Shakes, Soy Smoothies, Almond Milk, Coconut Milk, Peanut Milk, Rice Milk, Sesame Milk, etc (illustrated ed.). Soyinfo Center. p. 362. ISBN 1928914586. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
12. Shurtleff, William; Aoyagi, Akiko (2013). History of Tofu and Tofu Products (965 CE to 2013) (illustrated ed.). Soyinfo Center. p. 637. ISBN 1928914551. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
13. China Journal, Volume 20. China society of science and arts. 1934. p. 142. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
14. Chinese Economic Journal and Bulletin, Volume 1, Issue 1. Chinese Government Bureau of Economic Information. 1927. p. 180. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
15. 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. {{cite book}}: |volume= has extra text (help); Cite has empty unknown parameter: |1= (help); Invalid |ref=harv (help); line feed character in |issue= at position 64 (help)
16. 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= (help); Invalid |ref=harv (help); line feed character in |issue= at position 64 (help)
17. The Chinese Journal of Physiology, Volumes 13-14. Contributor Zhongguo sheng li xue hui. Chinese Physiological Society. 1938. p. 288. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help); horizontal tab character in |others= at position 12 (help)
18. The Chinese Journal of Physiology (1927-1950)., Volume 13. Chinese Physiological Society. 1938. p. 288. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
19. 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. {{cite book}}: Invalid |ref=harv (help); horizontal tab character in |others= at position 13 (help)
20. Zhongguo ke xue she (1926). The Transactions of the Chinese Association for the Advancement of Science, Volume 4. Chinese Association for the Advancement of Science. p. 26. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
21. Zhongguo ke xue she (1922). The Transactions of the Science Society of China, Volumes 1-5. Science Society of China. p. 26. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
22. Zhongguo ke xue she (1922). Transactions, Volumes 1-7. Science Society of China. p. 26. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
23. 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 (help)
24. China Journal, Volume 20. China society of science and arts. 1934. p. 142. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)