2. Artemisia annua germinates in spring and is rich in vitamins, minerals, dietary fiber, carbohydrates, trace elements and other nutrients. It is growing vigorously in Tomb-Sweeping Day. At this time, Artemisia annua has the most delicate taste, and the dumplings made are fragrant, full of color and flavor.

3. Green dumplings are made by mashing a wild plant called "Pulp Wheat Straw" and squeezing out juice, then mixing this juice with dried water mill pure glutinous rice flour and kneading, and then starting to make dumplings. The stuffing of dumplings is made of delicate sugar bean paste, and a small piece of sugar lard is added when filling. After the dumplings are made, put them into a cage and steam them. When they come out of the cage, brush the cooked vegetable oil evenly on the surface of the dumplings with a brush, and you're done. The green dumplings are as green as jade, sticky and soft, fragrant, sweet but not greasy, fat but not full. Green dumplings are also essential food for people in Jiangnan area to sacrifice their ancestors. Because of this, green dumplings are particularly important in folk food customs in Jiangnan area.