The green dumplings are the most representative food of the Qingming Festival. They are green and oily, soft and sticky, not too sweet and not too greasy, with a light but long grass aroma, and are even more fragrant and smooth in the mouth.

The custom, which dates back more than 2,000 years, is that people prepare a lot of pastries in advance to satisfy their hunger because they can't make fire on the cold food festival. The green dumplings, made by pounding green wormwood and glutinous rice flour and filling them with bean paste, can be kept for three to five days, thus meeting the needs of people for rituals and eating without cooking.

The green dumplings have evolved to the present day, and their function as a ritual has become increasingly diluted, bringing more of a fresh taste experience to the people.

Fresh mugwort to remove the stalks and leave the young leaves, add a few grams of baking soda to the water, add the mugwort leaves after boiling, cook for 2 minutes; boiled mugwort leaves into a wall-breaking machine into a puree; glutinous rice flour with sugar into the mugwort leaves into the puree, and kneaded to a smooth, non-sticky dough; divided into equal sized doses, take a dough flattened, wrapped in a good stuffing and kneaded into a round shape, the water is boiled, put into a pot of steam over high heat for 15 minutes.