The ratio of Artemisia argyi rice flour to glutinous rice flour is 1 to 10. When making mugwort leaves, first wash mugwort leaves, overheat them, rub off the bitter taste, then put them into a container according to the ratio of 1 ratio 10, add a proper amount of water, and knead them vigorously to make dough, and finally make Amy fruit.

Proportion of Artemisia argyi and glutinous rice flour

It has become a custom for Hakka people to make Aiguo every spring or festival. Folium Artemisiae Argyi is smooth but not greasy, soft and chewy. The stuffing can be made according to your own preferences, which can be used as a staple food or a snack.

Among the traditional foods in southern China, there is a kind of food that is picked from mugwort and made into Ciba, which is generally called Qingming Fruit or Qingming Baba, that is, the food made around Tomb-Sweeping Day.