... and how prevalent is corn in Chinese cuisine?
But first question first. I've always understood that corn was first introduced to mainland China during the Columbian Exchange in or around 1492. But this paper I stumbled across seems to pour cold water on that theory.
A more interesting question to Chowhounds, I suppose, may be how the Chinese originally used corn in their cooking.
Nowadays, I suppose there are obvious things like creamed corn chowder or corn soup, or corn maybe mixed into fried rice or some sort of moo-shu filling, but those are really sort of bastardized versions of European dishes, or Americanized foodstuffs.
I can't think of any truly authentic recipes that either use corn as a main ingredient, or corn flour or cornmeal as a base.
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