The green color of green dumplings was first taken from green plants.

The green color of the dumplings was first taken from green plants, such as mugwort, small spikenard, mudwort, sage, etc. The best way to use mugwort is around the time of the Ching Ming Festival, when the leaves are tender and green. Mugwort is best used around the time of the Ching Ming Festival, when the leaves are tender and green.

When making "green dough", first put the tender mugwort leaves and other green plants into a cauldron with lime to steam, then bleach off the lime water to make "green pulp", and then "green pulp" into the glutinous rice. Then the "green pulp" is kneaded into the glutinous rice flour to make the green dough, and finally the filling is wrapped and rolled into a ball to make the "green dumplings" billet.

The dumplings should be steamed in cold water, usually for 15 minutes. If the dumplings are filled with meat, steam them for an additional 5 minutes to make sure the meat is cooked.

The "green dumplings" contain a lot of carbohydrates, proteins, vitamins and trace elements, which can give people a sense of fullness, and also have certain health functions. Because mugwort has the effect of calming asthma, reducing fire, driving away cold and removing dampness, eating "green dumplings" made from mugwort juice also has these benefits.

"Green dumplings" with rich fillings, soft texture, but also with a light and long grass aroma, very distinctive, almost become a symbol of the food of the Jiangnan family Qingming Festival. In addition to the Jiangnan region, the Hakka people in Jiangxi, Guangdong and Fujian also have a snack similar to the "green dumplings", locally known as Ai Kuei or Ai Po.