Qingming glutinous rice balls are made by mashing a wild plant called "Pulp Wheat Straw" to squeeze out juice, then mixing this juice with dry glutinous rice flour and wrapping it in jiaozi.

The filling of glutinous rice balls is exquisite sugar bean paste, and a small piece of sugar lard is added when filling.

Salted jiaozi is usually stuffed with minced meat, dried bean curd, carrots and bamboo shoots.

Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done.

Green glutinous rice balls are green as jade, waxy and soft, fragrant, sweet but not greasy, fat but not full.