Huaiyuan Ye’er Ba

Last updated 2026-11-09 — Ye’er Ba — created in the 1920s by an elderly man surnamed Zong in Huaiyuan, originally named Wild Cotton Roll and commonly known as Mugwort Steamed Bun. It is made by grinding a mixture of rice, glutinous rice, and an appropriate amount of peas. The finished product has a milky-white color, is moist and delicious, and is known for not sticking to the plate, chopsticks, or teeth, hence it is also called “Three-Non-Stick Ye’er Ba.” There are two types of fillings: one is a savory flavor reminiscent of Sichuan sausage, and the other is a sweet flavor with the fragrance of citrus. The product is wrapped in citrus leaves, and its shape resembles an ear, which is why it is named “Ye’er Ba” (Ear-shaped Pastry). Additionally, because it is steamed wrapped in citrus leaves, it not only carries the refreshing aroma of citrus but also offers therapeutic effects such as regulating qi and relieving phlegm.