A large bamboo tray of golden millet sits beside a stone mill, a blue-and-white bowl holds millet porridge, a few steaming wotou buns rest on leaves in a bamboo tray, and a bundle of red sorghum heads stands beside them.
Millet and sorghum
Introduction
Millets, sorghum, barley, oats, buckwheat and the other grains eaten as staples.
Millets and other grains cover foxtail and broomcorn millet, sorghum, barley, oats, buckwheat and highland barley, the grains of dry fields, together with whole wheat grain that has not been milled. They are mostly cooked as porridge or rice, or ground and steamed into wotou buns or rolled into noodles, and sorghum and millet are also used to brew liquor. Millet remains from the Cishan site in Hebei are more than eight thousand years old, and millet is generally thought to have originated in the Yellow River basin. Foods made from milled wheat belong to Wheat Foods, buckwheat and oat noodles to Coarse-Grain Noodles, tsampa and other highland barley foods to Tibetan Cuisine, and tubers go to Introduced Crops or Seasonal Vegetables by origin.