After the sting and before the Qingming Festival, the wild delicacies of early spring are thriving, which is a good season to eat malt cakes. The malt cake is soaked in sprouted barley, wild Buddha ear grass (also called rattle grass) as raw materials, steamed to present a fresh dark green, wrapped in bean paste or soybean filling, and then fried until both sides are yellow, with lard to add color and fragrance, it tastes sweet and soft and glutinous, the unique aroma of green grass is particularly attractive, it is the seasonal cake that Suzhou people must eat every year.