Yangshuo Ai Ye Ba, a specialty of Yangshuo, Guangxi

This type of rice cake is soft, sweet, pure, and refreshing. It is not greasy when eaten, and not only has a strong aroma of sesame, but also a special aroma of wild wormwood. The aftertaste is endless. Ai Ye also has a rich aroma, with a fragrant taste that fills the mouth. It is sticky but not sticky, and has a medicinal taste

The production method of Yangshuo Ai Ye Ba

Ai Ye Ba made by removing spots from a mold is also called "Yin Zi Ba". When making it, first grind the glutinous rice into flour. Pick the wild wormwood and wash it clean. Put it in a pot and boil it with clear lime water. Take it to the riverbank with a dustpan and scrub it. Rinse off the bitter water and chop it up. Stir fry sesame until fragrant, then pound it into fine powder in a mortar. First, a small amount of glutinous rice flour is used to make a dozen or so Baba (commonly known as Baba Niang), which is cooked together with wormwood leaves and brown sugar chips in a pot, scooped up and then rubbed evenly with glutinous rice flour. The longer you rub it, the better, the stronger the Baba will be. After kneading Baba Niang and glutinous rice flour, they are made into round ones, wrapped with sesame sugar filling cores, slightly flattened by hand, and put them into a box with carved patterns. This box needs to be wiped with tea oil or peanut oil in advance. After the cake is pressed flat and printed with flowers in the printing box, the wooden printing box is turned upside down and knocked. The cake will come out of the box, and the patterns on it will be clearly visible, with prominent wheel corners and neat lace, resembling a beautifully carved artwork. After printing the rice cakes, place them one by one with grapefruit or taro leaves, steam them in a bamboo steamer, and then take them out of the pot for consumption