Artemisia Baba is a traditional Chinese delicacy with strong local characteristics and cultural connotations. In the traditional festival of Qingming Festival, people will pick artemisia grass and make artemisia baba to remember their ancestors, cherish the present and look forward to the future.
The production of Artemisia Baba requires the selection of fresh Artemisia grass, after washing, cut into small pieces, add glutinous rice flour and an appropriate amount of water and stir evenly, and then knead it into a ball by hand, and finally it can be eaten after steaming. The taste of Artemisia Baba is glutinous, fragrant and delicious, rich in nutrition, and has the effects of clearing heat and detoxifying, moistening the lungs and relieving cough, strengthening the spleen and stomach, etc., and is deeply loved by people.
In the process of making Artemisia poop, people make some adjustments according to different regions and cultural backgrounds. For example, some places will add some spices such as bean paste, sesame seeds, and sugar to the poop, or innovate in shape and texture. These innovations not only increase the taste and nutritional value of Artemisia Baba, but also make this traditional delicacy more contemporary and culturally significant.
In addition to making Artemisia Baba in the traditional festival of Qingming Festival, people also make Artemisia Baba in other festivals and celebrations. For example, during the Dragon Boat Festival, people will use wormwood instead of artemisia grass to make Artemisia baba to commemorate Qu Yuan;During the Mid-Autumn Festival, people will add some osmanthus and fruits when making Artemisia Baba to increase the taste and nutritional value.
In short, as a traditional food with strong local characteristics, Artemisia Baba is not only a kind of food enjoyment, but also a cultural and emotional inheritance. By making and eating Artemisia Baba, we can better understand and experience the charm of traditional Chinese culture and local characteristics.