Artemisia Cake

Artemisia Cake

　　Eating Artemisia cakes on the third day of the third lunar month is a traditional custom in the Tongcheng and Huaining areas. According to tales passed down from elders, the “third day of the third month” is a festival for all departed souls. On this day, every family eats Artemisia cakes to honor the deceased while also praying for health and longevity for everyone, and protection from evil. The artemisia plant is known as mugwort, a type of herbaceous plant commonly called “cake mugwort,” with green leaves and slightly white undersides covered in fine fuzz. After spring arrives, it grows in low hills and wild fields. Once harvested, it is mashed, soaked, have its juice extracted, and then dried. It is then mixed with glutinous rice flour and water, and can also include ingredients such as cured meat to form round cakes. These can be steamed or pan-fried, and are delicious whether served hot or cold. These Artemisia cakes have a slight fragrant aroma of green herbs and are especially sweet and tasty, making them one of the most distinctive local foods.