Corn husks can be very useful in Sichuan. People there have found a way to reuse it to make a specialty, Dongba. A local snack in Danleng County, southwest China's Sichuan Province, Dongba is made with indica rice. After soaking, grinding and fermenting the rice, they wrap the rice paste with corn husks and steam it.

In the old days, the snack was a seasonal food only for winter because the fermenting process relied on the typical local winter climate. But now, people can enjoy the food anytime.

(Video filmed by CGTN Nature)

(If you want to contribute and have specific expertise, please contact us at nature@cgtn.com.)