Steamed Cornbread
Steamed cornbread is made from a mixture of millet flour, millet groat flour, cornmeal, and chestnut flour. It is shaped into small cones with a round hole at the bottom of each, giving it a delicate and dainty appearance. Once steamed, it turns a golden yellow. Legend has it that this was a type of palace food favored by Empress Dowager Cixi during the Qing Dynasty. The version commonly eaten by ordinary people was mainly made from cornmeal (sometimes mixed with a bit of soybean flour) and was larger in size.
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