Guidong Mugwort Ciba
2022-03-10
In March, Mugwort Ciba, a green and fragrant glutinous rice cake wrapped in mugwort leaves, are always served on the dining table of the common people in Guidong County. It tastes soft and waxy with sweet or salty flavor, giving people an endless aftertaste.
“Every time I get home, Mugwort Ciba is a must-eat snack whose aromas will linger in the month even after a small bite. Whenever I eat it, it brings back a lot of childhood memories. For me, Mugwort Ciba is also a taste that can arouse my feeling of homesickness,” said Chen Zhiwen, who has been working out of hometown for many years.
Moisturized by spring rain, the green and tender mugwort leaves decorate mountains and fields and perfume the air. People who go out for a spring outing have a new fun by picking mugwort leaves and making fresh Mugwort Ciba.
Wild mugwort growing among the clear water and green mountains of Guidong County, is free from modern industrial pollution. Therefore, the Mugwort Ciba made by that is bright green and becomes dark green after out of the pot, worthy of the name as green food.
The crescent-shaped Mugwort Ciba is stuffed with preserved meat, dried bean curd and dried pepper, while the triangle Mugwort Ciba with sesame, crushed peanuts and white sugar. Both spicy and sweet flavors have received rave reviews.
“Every spring we will go to the mountains and fields to pick mugwort leaves, which then will be pounded into rice dough with gluttonous rice powder in the farmers’ market. We will put some peanut, sesame, sugar or preserved meat and Chinese scallion in the middle and roll them into small green dough before steaming. That’s it, the Guidong Mugwort Ciba! Our family earn a lot by selling Mugwort Ciba every year,” a villager surnamed Guo said with a satisfied smile.
In recent years, with more and more people traveling here, Mugwort Ciba has also been well-received by tourists and known to the public.
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