The green dumplings are a Suzhou specialty, made by mixing the juice of mugwort into glutinous rice flour and wrapping it in bean paste or lotus seed paste, which is not too sweet and not too greasy, and has a light but long-lasting grassy aroma. Nowadays, some stores make green dumplings with wheatgrass, some with mugwort juice, and some with juice of other leafy vegetables pounded with glutinous rice flour and stuffed with bean paste. The dumplings are becoming less of a ritual and more often used as a springtime snack.

"Green dumplings" is the name of the area of Jiangsu and Zhejiang, some places also called "Qingming _", the famous gourmet in the Qing Dynasty Yuan Mei in the "with the garden food list", the green dumplings of the production method is also documented: "Pounding grass juice, and powder for dough, color as blue. and powder for dough, colored like jasper." In other parts of China, there are similar traditional pastries with similar production methods and consumption practices, all made of glutinous rice or sticky rice around the time of the Qingming Festival. It is called "Ai_" in the Hakka areas of Guangdong and Taiwan, "Ai_miguo" in the Hakka area of Jiangxi, "Ai_" in the southern Fujian and Chaoshan areas, and often called "Ai_" in the Guangfu area. "Ai Cake". It can be seen that the earliest origins of the green dough in the area of Jiangsu and Zhejiang, but with the development of society, each province has formed its own local characteristics of the green dough snacks, such as Beijing, there are specialized in the production of green dough stores, business is also very hot.