It is a spring tradition in Zhoushan to eat Jintang glutinous rice pudding, which can be found on Jintang Island, and smell Chinese mugwort, an edible wild herb thought to prevent toxic insect bites.

Qu Zhifang and his family rise at four o'clock every morning and start picking Chinese mugwort leaves to make glutinous rice pudding.

The snack is made from 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.

How to eat Jintang 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.