Wowotou is mostly made of corn flour or hybrid flour, which is rich in dietary fiber and can stimulate intestinal peristalsis and prevent cardiovascular diseases such as atherosclerosis and coronary heart disease. It produces satiety, is beneficial for obese patients to eat, and can be used as diet food.
Wowotou is common in the north, but not common in the south. The southern pasta tastes soft, so it is not easy to buy authentic coarse grain flour. Wowotou made by mixing corn flour and soybean flour, after steaming, every bite exudes the aroma of coarse grains, which is very delicious. However, because Wowotou is not fermented dough, it is solid dough, and you will be full after eating two or three.
Extended data
Wowotou is made of corn flour or hybrid flour. The big ones weigh half a catty, and the small ones weigh two or three ounces. The shape of Wowotou is conical, with a small top, a large bottom and a hollow center. In order to make it easy to steam and cook, there is a hole at the bottom (called Wowoer in Beijing), and because it is the same staple food as steamed bread, Beijingers call this food Wowotou.
Today's Wowotou is a kind of green, delicious, nutritious and healthy food. Because coarse grains are good for health, they are widely loved by consumers.
Taboos and side effects: children and weak digestion should not eat more.
Baidu encyclopedia-wowotou