Qingming Fruit is a snack made by southern China during its stay in Tomb-Sweeping Day. Also known as Qingming steamed stuffed bun and Qing Tuan (it is also said that Qing Tuan and Qing Ming Guo are two kinds of food, with slightly different raw materials and shapes). Different places have slightly different names, shapes and raw materials, but they are all dyed green with plants.

Let's talk about the raw materials of Qingming fruit first. The skin of Qingming fruit is made of glutinous rice, but the plants used for dyeing vary from place to place. Because many plants have this function, the industrious and intelligent people in China use local materials.

The raw materials can be dactylum, Artemisia argyi, Bromus, Phyllanthus urinaria, Ramie leaves, Pulsatilla, Houttuynia cordata, Paederia Paederia, Quirrell, etc. Select one or more of them, press or cook to make green juice, or directly mash plants and mix them with glutinous rice to make green dough.

The fillings of Qingming fruit are also varied, both sweet and salty. Sweet ones are generally made of red bean paste, sweet-scented osmanthus, sugar, peanuts, white sesame seeds, coconut paste and other raw materials, while salty ones can be filled with fresh meat, bacon, diced bamboo shoots, white radish, mushrooms, peppers, tofu, sauerkraut, pickles, bean sprouts, oyster sauce and so on.

Qingming fruit has different shapes, including jiaozi shape, steamed bread shape and even flat moon cake shape. Salty fruit is generally made into the shape of jiaozi, and sweet fruit is made into a circle.

In Jiangsu and Zhejiang, most of them are steamed buns. In Lingnan, Hakkas like to make them into oblate shapes. In Jiangxi, Laobiao likes to knead them into jiaozi shapes. The most common processing method of Qingming fruit is steaming, but there are also a few places where frying and branding are used.