Green dumplings, also known as Qingming fruit, is one of the food for ancestor worship during the Qingming Festival in Jiangnan and Shanghai, China, and is called green dumplings because of its green color. Created in the Song Dynasty, is one of the cold food of the Qingming Festival, then called "powder dough", to the Ming and Qing dynasties began to popular in Jiangsu, Zhejiang and Shanghai

Jiangnan eat green dough can be found in the earliest clues in the Zhou Dynasty, the "Rites of the Zhou" record that there was "in the middle of spring to the Wooden Duo fire ban in the state The Zhou Rites recorded that there was a rule of "forbidding the fire in the middle of spring in the country by means of a wooden pole", so the people put out the cooking and "eat cold food for three days". Three days of cold food to feed the hungry traditional food there is a "green fine rice", "trivial record": "Shu into the encounter cold food day, picking the sun tung leaves, fine holly dyed rice, color green and light." Ming dynasty "seven repair class haggard": "the ancients cold food pick Yang Tong leaves, dyed rice green to sacrifice, capital Yang Qi also, this change for the green and white dumplings, is the meaning of this also". Qing dynasty "qingjiazhu": "the market sells green dumplings cooked lotus root, for the sacrifice of the first product, all can be eaten cold."