Making Qingming dumplings usually uses mugwort or artemisia annua. It is a snack in the Jiangnan area. It can be eaten raw or cooked. It is sweet and soft. Qingming dumplings have been around since ancient times. It became popular and people would eat Qingming dumplings during the Cold Food Festival. Today, Qingming dumplings have become a snack for people to eat. The name of the grass used to make Qingming dumplings

Many people don’t know what the grass used to make Qingming dumplings is called. It may be Artemisia annua or mugwort, both of which can be used to make Qingming dumplings. Qingming dumplings are also called mugwort. Steamed buns and mugwort cakes are snacks in the Jiangnan area. They can be eaten raw or cooked daily.

Qingming dumplings have a long history. In ancient times, there was the Cold Food Festival. During this festival, food was not allowed to be eaten, especially meat dishes. The purpose of this was to feel the ancestors' feelings. Life is difficult, so at this stage people will make dumplings made of mugwort or artemisia and eat them. People will also eat Qingming dumplings until the Qingming Festival.

Qingming dumplings are fragrant when eaten, sweet but not greasy, and are loved by everyone. Making Qingming dumplings requires the use of glutinous rice flour and rice flour, and the amount of glutinous rice flour is greater than Glutinous rice flour is used, so the dumplings made in this way are soft and delicious, but if the elderly and children eat it, the amount of glutinous rice can be reduced, otherwise it will increase the burden on the gastrointestinal tract.

When making Qingming dumplings, some bean paste is usually added to increase the sweetness of the dumplings, and the making method is relatively simple. You need to clean the artemisia annua and place it Boil it in boiling water to remove the bitter taste, then crush it and add it to the glutinous rice flour and rice flour. Stir it with the sugar, flatten it and add the bean paste.