Amy Guo

Amy Guo

　　Amy Guo

　　It is made by kneading mugwort leaves and rice flour into a uniform dough in the right proportion, then steaming it in a bamboo steamer over high heat until the rice cake turns glossy, smooth, and no longer sticky to the touch — indicating it’s fully cooked. At this stage, the Amy Guo looks vibrant green, richly oily, and shiny. It gives off an inviting aroma that is simply mouthwatering, and the taste is wonderfully rich yet not greasy, sticky but not mushy, crispy yet not crumbly, making for an excellent texture and truly a perfect combination of color, aroma, flavor, and form.