Mugwort cake, also called Qingtuan, is a traditional folk snack in Guangdong, Guangxi, Hunan and Guizhou. It is also a food eaten during Qingming Festival and Cold Food Festival.

In ancient China, during the Cold Food Festival, people generally did not cook over a fire and only ate cold food. Cold foods are all prepared in advance and do not need to be heated. Among them, mugwort cake is one of them. It uses mugwort, a type of mugwort that only appeared around the Qingming Festival. The juice of the mugwort is mixed with a proportion of glutinous rice (or sticky rice, flour). ) inside, knead it evenly by hand, then wrap it with different fillings and steam it according to everyone's preference.

In China, there are similar foods and pastries in many places. The preparation methods are similar to mugwort cakes. They are made from glutinous rice or sticky rice before and after the Qingming Festival. It is called "Ai Cake" in the Hakka area of ??Guangdong and Taiwan, "Ai Guo" in the Hakka area of ??Jiangxi, "Ai Kueh" in southern Fujian and Chaoshan areas, and "Ai Cake" in the Guangfu area.

Mugwort cake tastes sweet and fragrant, soft and glutinous, with the aroma of mugwort leaves. The appearance is dark green, the filling inside is bean paste, and the entrance has a faint fragrance of mugwort leaves.