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Green rice ball
Release date:
2026-03-07 15:24
Source:
Qingtuan, originating in the Spring and Autumn period and passed down through millennia, is a cherished delicacy of the Jiangnan water towns. It is mentioned in Lang Ying’s “Qiqiu Leigao” from the Ming dynasty and in the late‑Qing “Wumen Zhuzhi Ci.” To make qingtuan, one carefully selects natural juice from wheatgrass or mugwort, kneads it into high‑quality glutinous rice flour, and fills it with sweet bean paste or other fillings, shaping it into emerald‑green balls. After steaming, the dumplings take on a lustrous jade‑green hue, release a fragrant aroma, and offer a sweet yet not cloying flavor that leaves you craving more.
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