Before the Qingming Festival, every family in urban and rural areas of Wenzhou grinds glutinous rice flour to make cakes, stuffed with pork, bamboo shoots, etc., or embedded with sweet sugar, commonly known as "Qingming cakes". In mountainous areas, Qingming grass is used to make cakes. Qingming grass is Miancai, also called "rice vegetable". The scientific name is "sage grass", an annual grass. During the Qingming Festival, the fine white leaves will sprout. People pick the tops of the leaves, wash them and mash them, mix them with glutinous rice flour, stuff them with fresh bamboo shoots, mustard greens, and diced meat, make cakes, steam them and eat them. Some families collect wild vegetables or grasses such as mian cai, malan head, ramie sprouts, etc. from the fields, cook them and dry them in the sun, then grind them into pieces and make them into cakes. , then steam it in a rice pot or steamer, commonly known as "artemisia cake". In Taishun, steamed glutinous rice buns are stuffed with sweet potato leaves or basil and rice flour on the first day, which is called "steamed rice dumplings". Cotton cabbage is green in color and tough. It is not only delicious, but can be stored for a long time and has a stomach-warming effect. On the Tomb-Sweeping Day, no fire is raised, and cold food is eaten as food. This is the ancient intention to commemorate Jie Zitui's burning of Mianshan to obtain cold food. "Now in Yueqing Chengguan, every time before and after the Qingming Festival, Qingming cakes are sold on the streets, and they taste delicious!"