Wormwood is also good food. In the traditional food in the south of China, there is a kind of Ciba made of wormwood as the main raw material (see Ai Ai). That is, fresh and tender wormwood and glutinous rice flour before and after Tomb-Sweeping Day are mixed in a ratio of one to two, wrapped with peanuts, sesame seeds, sugar and other fillings (mung bean paste will be added in some areas), and then steamed. In the Dongjiang Valley of Guangdong Province, local people pick fresh leaves and buds of wormwood as vegetables in winter and spring.

Wormwood decoction

Ingredients: beef (for miso soup) 100g, mugwort leaf 60g, beef (for meatballs) 100g, 8 cups of water, proper amount of clear sauce, 2 tablespoons of flour, eggs 1 piece. Sauce soup meat seasoning: salt 1 tsp, sesame oil 1 tsp, a little pepper noodles, garlic 1 tsp, meatball seasoning: salt 1 tsp, sesame oil 1 tsp, a little pepper noodles, garlic/kloc-0.

Production: 1) Season beef slices used to make miso soup with seasoning, add water to the soup, and season with clear sauce. (2) Blanch the tender mugwort leaves in boiling water, rinse them with cold water, remove the water and break them.

(3) Beef with low fat content should be selected to make meatballs. Beef and mugwort should be mashed together, and seasoning should be added to make meatballs with the size of 1.5cm.

(4) Dip the meatballs in a layer of white flour and soak them in the eggs, then put them in the cooked sauce soup and cook until they float on it. When cooked, put them in a bowl. Bleaching some mugwort leaves is also ok.