The fruity aroma of Artemisia argyi jumping on the tip of the tongue is the taste of spring that can be chewed in the mouth.

The practice of wormwood rice fruit:

1, fresh wormwood, wash impurities, put water in the pot to boil, add edible alkali, and cook until wormwood roots can be crushed by hand for about five minutes.

2. Take out the mesh basin and filter out the excess water. It's just cold and not so hot.

3. When the wormwood is not burnt, add glutinous rice flour and sticky rice flour to the basin, and then add salt like kneading noodles (the salinity depends on your taste).

4. Oil the pan, and fry the prepared folium Artemisiae Argyi in the oil pan for about three to five minutes, depending on the thickness of the folium Artemisiae Argyi.

Artemisia argyi Miguo is a common local snacks, which is widely popular in Suichuan, Ganzhou, Yongxin, Ruijin, Yanling and Taizhou, Zhejiang. It is made of cooked fresh folium Artemisiae Argyi and glutinous rice flour by kneading, stuffing and steaming.