Sorghum is a plant of the genus Sorghum in the family Gramineae.

Sorghum, also known as sorghum, millet, etc., is a plant of the genus Sorghum in the family Poaceae and is an economic crop. According to properties and uses, it can be divided into edible sorghum, sugar sorghum, broom sorghum, etc. It is widely cultivated in China, with the most in Northeast China.

Sorghum is the seed of the grassy herbaceous plant teosinte. The leaves are similar to corn, but narrower, the inflorescences are conical, the flowers grow at the top of the stems, and the seeds are reddish brown. In China, sorghum is an important raw material for wine making. Famous wines such as Moutai, Luzhou Tequ, and Zhuyeqing are all brewed with sorghum grains as the main raw material. Moreover, sorghum has been known as "the essence of five grains and the growth of hundreds of grains" since ancient times.

There are many varieties of sorghum, including early-maturing varieties, medium-maturing varieties, and late-maturing varieties, which are further divided into conventional varieties and hybrid varieties; the tastes include regular, sweet, and sticky; the plant types include tall stems, medium-high Sorghum stalks can be divided into sweet ones and non-sweet ones. The colors of grain include red, white, white-faced, red-faced, neither red nor white, etc.

Delicacies made from sorghum:

There are many ways to eat sorghum cake. It can be fried, steamed, boiled or fried. Sorghum cake can also be made into sorghum noodles and sorghum dumplings. , sorghum glutinous rice cake, these are relatively unique delicacies, and the addition of special brown sugar, sesame seeds, and soybean noodles make it more unique in flavor.