At the table
Break off a small piece to eat. The hollow base is part of the shape, not missing filling; no wrapper needs peeling.
Contains soy. Do not assume other flour blends or restaurant versions have the same ingredients.
This cornmeal, soybean flour, sugar, culinary alkali and water version is vegan and vegetarian; other versions need checking.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Other wotou use different flour blends or less sugar. This entry describes the small sweet corn-and-soy version.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet corn and soybean flavor.
- Chili heat
- Texture
- Fine-grained and compact, rather than fluffy like a wheat bun.
- How it’s made
- Fine cornmeal, soybean flour, sugar and a little culinary alkali are mixed with water, shaped into small hollow cones and steamed.
Other wotou use different flour blends or less sugar. This entry describes the small sweet corn-and-soy version.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Beijing.
About this regional connection
Beijing: Two Beijing Tourism traditional-snack features call 小窝头 a Beijing-area traditional specialty and palace snack; this supports association, not exclusive origin or present-day availability.
Ask if they have it first
请问你们有小窝头吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A refined form of a grain bun
This account describes a tradition or story, rather than an established historical fact.
Small sweet wotou turn grain flour into a neat little cone. The hollow base and thin walls distinguish them from a solid bun, while fine grinding gives this Beijing sweet a more delicate grain texture.