Haoziba is a special snack person in Lu 'an, Anhui Province. Crispy and delicious, soft and waxy, with burnt skin, perfectly combined with the unique fragrance of wormwood. Artemisia selengensis Baba is made of Artemisia selengensis, rice flour and bacon. Its preparation method is to wipe off the juice from Artemisia selengensis, burn oil in a pot and stir-fry bacon. Pour the chopped wormwood into the pot and stir-fry until fragrant.

Add the right amount of soy sauce, pour the right amount of water into the pot, turn off the heat after the water boils, and add the ground rice flour. Don't add too much rice flour at a time, stir while adding it to prevent the dough from being too dry. Then take a proper amount of dough, knead it into a ball, and then press it into a cake. Put a little oil in a non-stick pan and fry for 5- 10 minutes until both sides are golden.

The origin of Artemisia Baba

In ancient China, during the Cold Food Festival, people did not make a fire to cook, but only ate cold food prepared in advance without heating. Haozi Baba is a snack in southern Anhui, named after its color. Wormwood juice, which was only available before and after Tomb-Sweeping Day, was mixed into glutinous rice/glutinous rice/flour in proportion, rubbed evenly by hand, and then steamed with different fillings according to everyone's preference.

In other parts of China, there are similar traditional cakes made of glutinous rice around Tomb-Sweeping Day. In Guangdong and Taiwan Province provinces, it is called Aizan, and in Jiangxi, it is called Amigo.