2. Artemisia annua germinates in spring and is rich in vitamins, minerals, dietary fiber, carbohydrates, trace elements and other nutrients. It thrives in Tomb-Sweeping Day. At this time, Artemisia annua has the most delicate taste, and the packaged jiaozi is fragrant and delicious.

3. Green jiaozi is to mash a wild plant called "Pulp Wheat Straw", squeeze out the juice, then mix this juice with dry milled pure glutinous rice flour and knead it, and then start to wrap jiaozi. Jiaozi's stuffing is exquisite sugar bean paste, and a small piece of sugar lard is added when filling. Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done. Green glutinous rice balls, green as jade, sticky and soft, fragrant, sweet but not greasy, fat but not full. Green jiaozi is also a necessary food for people to sacrifice their ancestors in Jiangnan area. Because of this, green jiaozi is particularly important in the folk food customs in the south of the Yangtze River.