Rain Water is the second solar term of the year, and in Anhui, it brings a seasonal favorite: Haozibaba (蒿子粑粑), a local rice cake made with fresh wormwood.

After the first spring rains, tender shoots peek from the mountains. They are kneaded to remove any bitterness while keeping their fresh, green aroma, then mixed with soft glutinous rice flour and a touch of savory cured meat. Over a flickering stove, the dough is hand-pressed into round cakes and slowly pan-fried until golden on both sides. The sizzle fills the air with the scent of mugwort, rice, and meat, blending with the misty rain outside

Families gather around the table, enjoying the first taste of the season, warmed by spring aromas and nature’s freshness. Each bite carries wishes for a smooth year, abundant harvests, and family well-being.

Produced by Cheng Xuqi, AICC