During the Qingming Festival, it is customary to eat green dumplings in the southern part of the country. The green dumplings are made from the juice of a wild plant called "wheatgrass," which is pounded and squeezed, and then the juice is mixed with dried, water-ground glutinous rice flour to make the dumplings.

The filling of the dumplings is made of fine sugar-bean paste, and a small piece of sugar lard is added to the filling. When the dumplings are ready, they are steamed in a cage, and when they come out of the cage, the cooked vegetable oil is brushed evenly over the surface of the dumplings with a brush, and the work is done.

The green dumplings are as green as jade, glutinous and soft, fragrant, sweet but not greasy to eat, fat but not fat. Green dumplings are also used to worship ancestors in the southern part of the people must have food, because of this, the green dumplings in the southern part of the folk food custom is particularly important.

A story about the green dumplings Qingming Festival Qingming Festival why eat green dumplings Shanghai people in the Qingming Festival before and after the custom of eating green dumplings, this custom can be traced back to more than 2,000 years ago in the Zhou Dynasty. According to the Zhou Rites, there was a regulation that "the fire was forbidden in the middle of spring in the country by the wooden pole", so the people turned off the cooking, "cold food for three days". In the cold food period, that is, one or two days before Weiming, but also specific for the "Cold Day Festival".　　

Anciently, the traditional food for the Cold Food Festival was glutinous rice cheese, wheat cheese, almond cheese, which could be made beforehand for the Cold Food Festival to feed the hungry without the need to raise the fire for cooking.　　Now, some of the green dumplings are made of green wormwood, some of them are made of wheatgrass juice and glutinous rice flour pounded and then stuffed with bean paste, which has been passed down for more than a hundred years, and is still an old face.

The practice of green dumplings is the first tender wormwood, small echinococcus into the cauldron, add lime steaming, bleaching lime water, kneaded into the glutinous rice flour, made into a turquoise green embryo, picked about 75 grams of dough each, rolled into long strips, one by one flattened, wrapped into the filling, such as bean paste filling, pinch together the mouth, rolled into a round ball, that is, the green dumplings into the billet.

The cage is lined with a wet cloth, put the green dumpling billet, steam on the pot for about 15 minutes until cooked, and then on the green dumplings coated with some sesame oil is ready. People use it to sweep tombs and pay homage to their ancestors, but it is more of a seasonal taste of the new, and the function of the green dumplings as a ritual is increasingly diluted.