In Tomb-Sweeping Day, the people of Yuexiang have the custom of eating green jiaozi, green meatballs and green cakes, which are very popular. Qing, called Ai in the book, is a perennial herb with thin leaves and thick leaves. The leaves are fragrant, not only edible, but also have the value of hemostasis. Green can be roughly divided into semi-green, cotton green and mugwort. Banqing looks like a vegetable with thin and fragrant leaves, which is a good thing to make green dumplings.

In Tomb-Sweeping Day in March, peaches and willows are green, flowers bloom and fall, and green is green. Among the people who go for a walk to sweep the graves, there are also green pickers. They came to the hillside and fields in the suburbs with a vegetable basket in one hand and a knife in the other, and they could pick two or three pounds of green in about half a day.

To make green jiaozi, green jiaozi is washed, cooked, mashed, mixed with glutinous rice flour, and wrapped in the shape of jiaozi. The stuffing of green dumplings is divided into sweet and salty, and the sweet dumplings are made of sugar and cowpeas into bean paste; Stir-fry shredded pork and green bamboo shoots with pickled cabbage, or stir-fry dried shredded pork and pickled cabbage, and steam green balls in a steamer. When the green jiaozi comes out, the smell of Qing Xiang permeates the whole room, which will make you have an appetite and endless aftertaste.

People make green jiaozi, green balls and green cakes. Green jiaozi is not only a sacrifice for ancestors in Qingming Festival, but also a seasonal delicacy for people in Yuexiang. Almost every household, whether in the city or in the countryside, wraps green jiaozi to taste the freshness. Now, you can buy delicious green jiaozi in the streets. Visible, green jiaozi has been widely circulated in Yuexiang.