Haozi Baba is a cooked product, which is firm and hard when it is cold. There are various heating methods, such as frying, frying, making soup, etc., and they can also be placed on the top of steamed rice and steamed at the same time. The most convenient thing is to sit around the kang and bake in the hot ash of firewood. Bake one and clip one out with a poker. After a little cooling, pat off the dust by hand, tear it into small pieces and put it in your mouth. It really smells of wormwood, which melts in your mouth.

The main components of Artemisia selengensis Baba are rice flour (glutinous rice flour, japonica rice flour and indica rice flour), bacon and mugwort leaves (Artemisia selengensis and Artemisia selengensis). Artemisia arenaria can be steamed in a steamer, or fried on both sides until golden brown, crisp outside and soft inside, which makes it taste better. Haozi Baba has the smell of green wild vegetables, which is delicious and really the most authentic food.

The origin of the song Baba

In ancient China, during the Cold Food Festival, people did not make a fire to cook, but only ate cold food prepared in advance without heating. Haozi Baba is a snack in southern Anhui, named after its color. The wormwood juice, which was only available before and after Tomb-Sweeping Day, was mixed into glutinous rice/glutinous rice/flour in proportion, kneaded evenly by hand, and then packaged into different fillings according to everyone's preferences and steamed.

In other parts of China, there are similar traditional cakes, which are made of glutinous rice before and after Tomb-Sweeping Day. In Guangdong and Taiwan Province provinces, it is called Aizan, and in Jiangxi, it is called Amigo.