On our eating tour of Shanghai, we came upon a shop on Huaihai Lu that sold steamed corn on the cob. Perfect for nomming while walking back to our serviced apartment.
A couple of bites into one, I started asking Naomi’s mum how they managed to put sweet glutinous rice into every kernel of corn – because, you know, this is China, and they can damn well do anything they like these days.
So apparently it wasn’t a GM corn cob we were nomming on, but a naturally occurring variant of corn found in China, The Philippines, and Burma.
(No pictures. Hands were tied eating).
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