This kind of "green soul" is green plants such as tender wormwood, mucro grass, humulus humifusae, mugwort, rat weed and Qingming grass.

The original color of the Youth League is not cyan. The reason why the Youth League is named is that it is consistent with the word "Qing" in Qingming, and on the other hand, it may be an appropriate description of its extreme green color. A well-made youth league has a green appearance, which can greatly increase people's appetite.

According to textual research, the name of the Youth League began in the Tang Dynasty for more than 1, years, and almost all the Youth League was steamed during Qingming Festival. In ancient times, people made the Youth League mainly as a sacrifice. Although the Youth League has been circulated for thousands of years, its appearance has not changed, but its function as a sacrifice has gradually faded, and it has become a seasonal snack.

Changes of Youth League in different places:

Youth League names and eating methods vary from place to place. For example, Ningbo in Shanghai is called Youth League, and Hangzhou is called Qingming Tuanzi. The stuffing in it is not only bean paste, but also salty, with pickled vegetables, tofu, bacon and other materials. There are clear dishes Baba in Sichuan, while Qingtuan in Guizhou is called Qingming Baba. In Hakka area, Qingtuan is called Ai Zan, which is a general term for all kinds of glutinous rice and sticky rice cakes in Hakka dialect.

Qing Tuan is the food symbol of Qingming Festival in the south of the Yangtze River. Just like Qing Tuan, there are many "variants" in southern China. The most common stuffing is wrapped in bean paste or egg yolk and kneaded into a plump little dumpling. Over the years, the classic Qing Tuan has been constantly improving its stuffing, and some novel sour plum stuffing and salted meat stuffing have also appeared in the market.

There is also a kind of food similar to Qing Tuan in southern China, which is mainly popular among Hakkas in the south: it is also made of wormwood leaves as the basic raw material, pressed into a thick round cake and steamed on the leaves for cooked food, or made into a hand-sized jiaozi shape. This type of Qing Tuan is called Ai Ai Ai or Ai Zhen by locals, some of which have no stuffing and pay more attention to the fragrance of wormwood, while others are filled with white sugar and black and white sesame seeds.