Wormwood cake is a traditional cake widely popular in Jiangsu, Zhejiang, Hakka, Minnan, Chaoshan and Guangfu areas. Jiangsu and Zhejiang provinces are called "Youth League", Hakka areas in eastern Guangdong and Taiwan Province Province are called "Aijun", northern Guangdong and Jiangxi regions are generally called "Ai Guo" or "Aiou", and southern Fujian and Chaoshan regions are called "Ai Guo" and Guangfu. The production methods and related customs in different places are similar, and the eating methods of sweet or salty stuffing, steaming or frying are different. Jiangsu and Zhejiang provinces usually make dough with bean paste stuffing or other sweet stuffing; Hakka people generally press mugwort leaves into oblate shapes, which are mainly sweet. Jiangxi people like to wrap meat stuffing and knead it into the shape of jiaozi.

"Bang" is the general term for all kinds of glutinous rice/sticky rice cakes in Hakka dialect. Ai hairpin is generally made and used during the Qingming period, so it belongs to Qingming hairpin and is also the most common Qingming hairpin. Qingming Hairpin includes Ai Hairpin, Tian Ai Hairpin and Zhu Ye Hairpin. Every year in Tomb-Sweeping Day, during the Qingming Festival, when people go out for sacrifices and outings, they will pick some fresh leaves of Artemisia argyi, ox nose, bamboo leaves, Paederia and gendarmerie to make various Qingming hairpins.

In Song Dynasty, Chen recorded the food "Green Suimi: Erythrina leaves, fine holly, especially those who are near the water" in his book "Sui Shi Guang Ji". When people live in cold food, their leaves are dyed with rice, which is blue and bright, and the food is Ziyang. It is called Torreyami, and Taoism calls it Green Rice and Stone Hungry Rice. "

Ming Langying mentioned eating "green dumplings" at the Cold Food Festival in Volume 43 of the Seventh Revision. "This green jiaozi is made by adding brome and grass juice to glutinous rice, and the fillings are mostly red bean paste or jujube paste. Before putting in the steamer, the new reed leaves are placed at the bottom. After steaming, the color is green and lovely, and the leaves are fragrant. It is a very popular food in Tomb-Sweeping Day. "

For more details, please refer to the entry "Youth League".