Warm mushroom bag: warm mushroom, scientific name of rat grass, also known as Foer grass. Growing in the fields in early spring, it is warm and sweet, and yellow and white flowers appear in summer. After picking in early spring, it is washed and dried, which has the functions of resolving phlegm and relieving cough, strengthening kidney and benefiting bones and muscles. In Taining, during the traditional "Spring Festival" every year, every household in the countryside will make warm mushroom bags to worship the land god and pray for a bumper harvest. On this day, relatives and friends from far and near come to taste each other, and this custom has been passed down to this day. The production of steamed stuffed bun with warm mushrooms can be divided into Package Ci and steamed stuffed bun due to different raw materials. Package Ci is made of rice and crushed dried mushroom powder. There are two ways to make it. One is to cook rice in boiling water until it is 67% mature, then take out the dried rice soup and pour it into a mortar with dried warm mushroom powder to make it into a ball. The other is to soak rice, grind it into rice slurry, and cook it in a hot pot into a paste ball. There are two other ways to make traps. One is dry frying, which is fried with shredded fresh bamboo shoots, bacon, dried bean curd, shrimp skin, onion and Chili powder. When wrapping, roll the dough into small pieces, then knead it into a cup of moderate thickness, then fill it with stuffing, pinch the two sides together and steam it in a steamer. When making steamed bread with warm mushrooms, 60% glutinous rice and 40% edible rice are soaked and ground into rice slurry, put into a cloth bag, pressed with water, then mixed with dried warm mushroom powder, kneaded evenly, then the rice balls are kneaded into small pieces, made into a pot, filled with stuffing, sealed, and steamed in a steamer to obtain steamed bread with warm mushrooms.