Historical Allusion to Green Dumplings
Legend has it that one year during the Ching Ming Festival, when the general of the Taiping Heavenly Kingdom, Li Xiu Cheng, was being pursued by the Qing soldiers, a farmer who was plowing nearby came forward to help him by disguising Li Xiu Cheng as a farmer and plowing the land together with himself. Not having captured Li Xiu-sheng, the Qing soldiers did not let up, so they set up additional guards in the village, and every person leaving the village was inspected to prevent them from bringing Li Xiu-sheng something to eat.
After returning home, the farmer was thinking of what to bring to Li Xucheng to eat, a foot stepped on a clump of mugwort, slipped and fell, and when he climbed up, he saw that his hands and knees were tinted with a greenish color. He immediately had a plan, and quickly picked some mugwort home to wash and boil squeeze juice, kneaded into the glutinous rice flour, made a rice ball.
And then put the green dumplings in the grass, mixed with the sentries at the entrance of the village. Li Xiu Cheng ate the green dumplings and found them fragrant, glutinous and non-sticky. After dark, he bypassed the Qing sentries and returned safely to the base camp. Later, Li ordered the Taiping army to learn how to make green dumplings to protect themselves from the enemy. The custom of eating green dumplings was then spread.
How to buy green dumplings
One is to smell, there is a strong fragrance of raw materials are more reliable.
The second is to see, the color is green for the top, green and black is in the cooking mugwort put too much edible alkali, or the mugwort is older.
Three is a light pinch, especially soft and collapsed is pure glutinous rice or glutinous rice more or added the sake of the clarified powder. The pursuit of "chewy" consumers are advised to buy added sticky rice flour or rice flour.