The delicious mihuang. [Photo/Nuan News]

Mihuang (米黄) is a cherished traditional fermented millet griddle cake rooted in the households of Ordos' Junngar Banner.

Made from carefully soaked and stone-milled broomcorn millet, the batter is naturally fermented until it develops a gentle sour-sweet aroma. It is then ladled onto a thick, oil-seasoned cast-iron griddle and slowly baked over steady heat. The edges crisp while the center turns soft, airy, and tender, creating a striking textural contrast.

What defines mihuang is not only its ingredients, but the slow, patient fire behind it. Traditionally cooked over charcoal or wood embers, the griddle absorbs and releases heat evenly, allowing the millet aroma, sunflower oil fragrance, and subtle smokiness to blend harmoniously. Each bite carries a rustic depth – slightly crisp outside, pillowy inside, and a lingering warmth that recalls home kitchens and seasonal rituals such as Qingming Festival.