The green dumplings eaten on the Qingming Festival are made with either green wheatgrass or mugwort.

The green dumplings, also known as mugwort dumplings, are made from the juice of mugwort or wheatgrass, mixed with glutinous rice flour and sticky rice flour to form a dough, and then wrapped with fillings such as bean paste, peanut, and sesame to make a green dumpling the size of a child's fist. The green dumplings are green and oily, glutinous and soft, sweet and delicate, with a light but long grass aroma, a little sticky, but not sticky teeth, from the color to the texture have the breath of spring, is the Qingming and cold food season in China's folk a traditional snacks.

The green dumplings are as green as jade, glutinous and soft, fragrant, fat but not fat, a natural green healthy snack. [1]Steamed green soft skin, bean paste filling sweet but not greasy, with a light aroma of mugwort, sticky and delicious.

The green dumplings are a Han Chinese specialty snack around the Jiangnan area, green in color, with the juice of the pulp wheat grass or green wormwood juice mixed into the glutinous rice flour, and then wrapped into the bean paste filling, not sweet and not greasy, with a light but long grass aroma.

Nowadays, some stores make green dumplings with the juice of wheatgrass, some with the juice of mugwort, and some with the juice of other leafy vegetables, pounded with glutinous rice flour and stuffed with bean paste. The function of the green dumplings as a ritual is becoming increasingly diluted, and more people are used as spring snacks.