My version of “Wo Tou” (窝头)was off the steaming pot. I only used polenta powder, plain flour, sugar and water. It was hard to shape and form the ingredients together but tasted all right. They said it’s better to put in condensed milk, sugar and milk to give it a better taste. Well, my question is, if we did do that, what was the point to make this polenta buns at the first place?

Many decades ago, people made them because they didn’t have any better things to eat. Nowadays, people make them because they have too much good food and they are sick of eating them.

Actually, the whole idea is about “Yi Ku Si Tian”(忆苦思甜). If you don’t taste the bitter side, what would make you to long for the sweetness?