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As the Chinese New Year, or Spring Festival, draws near, Miancai Ba–a handmade delicacy that embodies homesickness and cultural tradition–is entering its busiest production and sales season in Yuping Dong Autonomous County, Tongren, Guizhou Province.

A traditional snack of the Dong ethnic group, Miancai Ba is made from glutinous rice mixed with wild cudweed, giving it a tender texture and one-of-a-kind herbal scent. The preparation involves several careful steps: selecting the ingredients, washing, grinding it into a paste, adding fillings, and wrapping. The cakes are then steamed in bamboo baskets lined with fresh pomelo leaves.

A woman picks wild cudweed for Miancai Ba in Yuping Dong Autonomous County, Tongren City, southwest China's Guizhou Province, on January 23, 2026. /Tongren Media Convergence Center

Fillings for Miancai Ba are seen in Yuping Dong Autonomous County, Tongren City, southwest China's Guizhou Province, on January 23, 2026. /Tongren Media Convergence Center

People make Miancai Ba in Yuping Dong Autonomous County, Tongren City, southwest China's Guizhou Province, on January 23, 2026. /Tongren Media Convergence Center

Miancai Ba fresh out of the steamer are seen in Yuping Dong Autonomous County, Tongren City, southwest China's Guizhou Province, on January 23, 2026. /Tongren Media Convergence Center

Fresh out of the steamer, Miancai Ba has a natural light green hue and a subtle cudweed aroma. It comes with both sweet and salty fillings, a soft, sticky, fragrant texture and a truly distinctive taste.

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Spring Festival snack: Miancai Ba