Today, Xiaowotou is a tasty cornmeal cake that during the Qing Dynasty served as food for the poor before being incorporated into the imperial kitchens.
According to legend, when Empress Cixi left China in 1900 due to the conflict between the Eight-Nation Alliance and the Boxer rebels, she was given the only food the people had to eat—bird’s nest-shaped cornmeal buns to soothe her hunger. Upon her return to Beijing, she wanted these buns prepared again because she liked them very much.
The chefs of the imperial household took great care to reproduce them, using refined ingredients to create a golden bread, transforming them into one of the imperial delicacies.
The empress's return not only introduced Xiaowotou into the imperial palace but also marked a transition from a medieval era to a modern state for her empire.
Currently, Xiaowotou are made with refined cornmeal, and besides adding dates, they include other ingredients preferred by the customer. They are steamed and are a delicious dish with a sweet flavor and soft texture. In some cases, to make them softer, they are prepared with milk, making them different from the rougher original versions that were less appealing to foreigners.
Once the Xiaowotou are taken out of the steamer, they should be served immediately to enjoy their warmth, softness, and sweetness. Following local customs, people in China believe that Xiaowotou should be eaten early in spring according to the solar terms.
