1. The plant used to make green dumplings during Qingming Festival is mugwort or wheatgrass. The green color of the green dumplings is made from wheatgrass juice, mixed with glutinous rice flour, and then wrapped in bean paste filling. It is not sweet but not greasy, and has a light but long flavor.

Grassy aroma.

Some of the qingtuan sold on the market today are made from wheat straw, and some are made from wormwood juice. The function of qingtuan as a sacrificial offering is increasingly diminished, and more people use it as a snack for spring outings.

2. Qingtuan is a traditional snack in the Jiangnan area. It is green in color. It is mixed with glutinous rice flour with mugwort juice, and then wrapped in bean paste filling or lotus paste. It is not sweet or greasy, and has a light but long grass aroma.

3. Qingtuan is a traditional snack that people in Jiangnan eat during the Qingming Festival. According to research, the name Qingtuan began in the Tang Dynasty and has a history of more than 1,000 years. Qingtuan is almost always steamed every Qingming Festival. In ancient times, people made Qingtuan.

The dumpling is mainly used for sacrifices. Although the qingtuan has been passed down for thousands of years and its appearance has not changed, its function as a sacrificial object has been increasingly weakened, and it has become a highly seasonal snack.

4. Features of the dish: Green dumplings are as green as jade, glutinous, tough, soft, fragrant, fat but not plump, and are a natural, green and healthy snack.

After steaming, the skin becomes green and soft, and the bean paste filling is sweet but not greasy. It has a light aroma of mugwort and is fragrant and glutinous.