Ching Ming Guo is a soft rice noodle snack made by collecting sage or mugwort from the fields, washing and mashing the juice, mixing it with dried water-ground glutinous rice flour and rice flour to form a skin, and then wrapping it in a filling.

The sage or wormwood is washed with clean water, blanched in a boiling pot (optionally with a spoonful of salt), fished out immediately after blanching and rinsed with cold water, and then pounded in a mortar and pestle (the original method) and crushed in a blender (the modern method) to make a paste.

Pre-ground the appropriate amount of glutinous rice and round-grained polished rice into a moist, fine rice flour and the paste of grass, mix well and knead into a dough, steamed, and then rolled into small pieces and flattened to make the outer skin. (Or use rice rice paste and mugwort in a cauldron and mix until the rice paste becomes solid, so as to make the outer skin)

(1) salty Qingmingguo: the raw materials for the filling are cut into dices or small pieces, put into the hot pan fried and fried and seasoned with an appropriate amount of salt, chili pepper;

(2) sweet Qingmingguo: sesame seeds, bean paste, and other fillings pre-mixed with the general have to join the sugar to make the filling wrapped into the cooked can be.

To be out of the pot after the skin cooled into the filling, respectively, made their preferred shape, on the pot and then steam on high heat for about a quarter of an hour can be.