Corn cakes

Corn cakes

　　In Yunnan, corn is commonly known as "baogu." Corn cakes are a seasonal delicacy made from fresh young corn during the corn harvest. They are simple to make, have a refreshing taste, and are especially prized for being sweet, nutritious, and delicious.

　　Corn originated in Mexico and Peru and was introduced to China around the 16th century. Li Shizhen’s "Compendium of Materia Medica" contains records about corn. The fat in corn is a beneficial substance, with linoleic acid content as high as 60%, and it also contains lecithin, vitamin A, E, and more. It can help lower blood cholesterol and soften arterial walls, making it an ideal food for those with arteriosclerosis, coronary heart disease, hypertension, and fatty liver. Foreign sources report that in countries such as Africa, Italy, Spain, and Brazil, cancer rates are relatively low because corn is a staple food. Similarly, long-lived regions of the world such as the Caucasus also primarily consume corn. (Kunming)