1, legend has it that one year during the Ching Ming Festival, Li Xiu Cheng was chased by the Qing soldiers, a farmer to help him escape the Qing soldiers, but the Qing soldiers set up guards to prevent others from bringing food to Li Xiu Cheng, the farmer then picked mugwort home to make dumplings, mixed in the grass, to avoid the sentries, Li Xiu Cheng also ate the dumplings, and safely returned to the base camp, and then Li Xiu Cheng ordered the Taiping army to learn how to make dumplings to protect themselves from the enemy. Later, Li Xiucheng ordered the Taiping army to learn how to make green dumplings in order to protect themselves from the enemy, and the green dumplings were thus spread.

2, green dumplings is a traditional snack around the southern region, green, with the juice of mugwort into the glutinous rice flour, and then wrapped into the bean paste filling or lotus seed paste, not sweet and not greasy, with a light but long grass aroma.

3. Nowadays, when stores make green dumplings, some use wheatgrass, some use mugwort juice, and some use other green leafy vegetable juices and glutinous rice flour pounded and then filled with bean paste. The function of the green dumplings as a ritual is becoming increasingly diluted, and more people are used as spring snacks.