The green dumplings are made from the juice of a wild plant called "wheatgrass," which is pounded and squeezed out, and then the dumplings are made by mixing this juice with dried, water-ground glutinous rice flour. The filling of the dumplings is made of fine sweetened bean paste, and a small piece of sweetened lard is added to the filling. After the dumplings are made, they are steamed in a cage and when they are taken out of the cage, the cooked vegetable oil is brushed evenly over the surface of the dumplings, which is the end of the process. Green dumplings green as jade, glutinous and soft, fragrant, sweet but not greasy to eat, fat but not fat. Green dumplings or people in the southern part of the people used to worship ancestors must be food, because of this, green dumplings in the southern part of the folk food custom is particularly important.