Qu Zhifang harvests Chinese mugwort from his own vegetable garden. [Photo/WeChat account: zjzsrbs]

Early spring has always been a time when the people of Zhoushan, East China's Zhejiang province indulge in glutinous rice pudding.

Qu Zhifang, a maker of glutinous rice pudding in Jintang town, started making the delicacy on the fifth day of the first lunar month, which falls on Feb 5 this year.

The snack is made by mixing pounded Chinese mugwort with glutinous rice. It is important to add the appropriate ratio of Chinese mugwort and glutinous rice and make sure the Chinese mugwort leaves are well-grounded.

Qu Zhifang harvests Chinese mugwort from his own vegetable garden. [Photo/WeChat account: zjzsrbs]

Glutinous rice pudding is a seasonal delicacy as its essential ingredient - Chinese mugwort - can only be harvested in spring.

To ensure the supply and quality of this popular snack throughout the year, Qu grows Chinese mugwort in greenhouses.

Qu's glutinous rice pudding workshop has become a renowned food processing place in Zhoushan after 10 years of development and the snack is currently sold to Tianjin and other cities.

Glutinous rice pudding made by Qu. [Photo/WeChat account: zjzsrbs]

How to eat glutinous rice pudding:

Fry: Fry it in a pan after cutting it into small pieces and then dip it in some spices before eating.

Toast: Toast it in a pan until it becomes soft.

Steam: Steam it over a fire for 10 minutes

Tips:

You can also coat it with a layer of white sugar, honey, and sauce according to preference.