Qingtuan

Qingtuan is a green-colored glutinous rice dumpling originating in the Jiangnan region of China and eaten throughout the country, its color and flavor coming from Chinese mugwort or barley grass mixed into the rice dough. It is traditionally filled with sweet red or black bean paste, though modern versions use salted egg yolk, meat floss, matcha or other contemporary fillings. Because the grass used is only edible in early spring, the dumpling is closely tied to the Qingming Festival held around April 4 to 5, when it is traditionally eaten. The dish grew especially popular in Jiangsu and Zhejiang provinces during the Ming and Qing dynasties and is now common street food nationwide, with convenience stores often selling matcha-colored versions in place of the traditional herbs. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/