What season is green dumplings a food?

Green dumplings are a spring snack, which is a specialty around the south of the Yangtze River, made by mixing the juice of mugwort before the Ching Ming Festival into glutinous rice flour and steaming it with bean paste filling and other ingredients.

Nearing Qingming, it is customary to eat green dumplings in Zhejiang Province, and many of them have recently appeared in stores on Shui Bei Street in Tangqi. People call Qingming fruits as Qingqing Wrapping, Qingming Dumpling, Aiming Fruit, Qingming Kuey Teow, etc., and Tangqi people love to call it "Qingyuanzi".

Generally selected weeds are mainly mugwort. Mugwort makes a dark green color and has a strong smell of mugwort. After the seasonal weeds are taken and made into fresh green juice, they are mixed into glutinous rice balls and steamed.

The green dumplings, green and oily, glutinous and soft, sweet and delicate, fragrant and refreshing, from the color to the taste have the smell of spring, is the Qingming season popular in Jiangsu, Zhejiang and Shanghai area of the seasonal food.