Sorghum can be cooked as congee or used to make liquor.
Tips
culture
高粱米 was a staple in northern China before rice and wheat became fully dominant, and is still the key grain behind 白酒 like Maotai and Fenjiu. Xinhua defines it simply as 碾去皮的高粱子实 — sorghum kernels with the husk removed.
