Guess where the green color of Qingming food green dumplings first came from?

The "soul of the green dumplings" is the green plants such as young wormwood, small echinococcus, mud huai, wormwood, sage, Qingming grass and so on.

The original color of the green dumplings is not green, the reason why the green dumplings to be named, one is to take into account with the Qingming of the word "qing", on the other hand, it may be the green to the extreme color of the appropriate depiction. The green color of the dumplings makes them very appetizing.

According to evidence, the name "green dumplings" has a history of more than 1,000 years since the Tang Dynasty, and almost all of them are steamed at Ching Ming. In ancient times, people used to make green dumplings mainly for rituals, and although the shape of the green dumplings has remained unchanged for thousands of years, its function as a ritual has been increasingly diluted to become a highly seasonal snack.

Variations of the green dumplings around:

The green dumplings are called and eaten differently around the world, for example, the Ningbo area of Shanghai is called the green dumplings, and the Hangzhou area is called the Ching Ming Dumplings, which are stuffed with pickled vegetables, tofu, and cured meat in addition to the bean paste stuffing, but also salty, and wrapped with pickled vegetables, tofu, cured meat and other materials. In Sichuan, there are Qingming vegetable poi, while in Guizhou, green dumplings are called Qingming poi, and in the Hakka region, green dumplings are called ai, which is the collective name for all kinds of glutinous rice and sticky rice pastries in Hakka dialect.

The green dumplings are the food symbol of Qingming in Jiangnan, the southern region alone, as the green dumplings, there are a number of "variations", the most common filling wrapped in bean paste or egg yolk, rolled into a small bulging doughnut. Over the years, the classic style of green dumplings are also improving the filling, some novelty sour plum filling, salted meat filling also appeared in the market.

There is another type of food in the southern region that is similar to the green dumplings and is mainly popular among the Hakka people in the south: again, the dough is made from mugwort leaves as the basic ingredient, pressed into a thick round cake and steamed on the leaves, or made into hand-sized dumplings in the shape of this type of green dumplings locally known as ai kuey teow or ai poi, some of which do not have fillings and pay more attention to the aroma of the mugwort, and some of which are made with white granulated sugar and black and white sesame seeds as inner filling for sweetness.