Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Jiangnan region (Shanghai, Jiangsu, Zhejiang) — specifically associated with the Qingming Festival
II
Description
Qing tuan: emerald-green glutinous rice dumplings made for Qingming (Tomb Sweeping Festival, early April). Colour comes from mugwort (ai cao) or barley grass juice mixed into the dough. Filled traditionally with sweet red bean paste; modern versions include salted egg yolk, pork floss, and matcha.
III
The Thread
—Japanese sakura mochi (cherry blossom rice cake)
—Korean surichwi tteok (mugwort rice cake)
—Vietnamese banh it la gai (dark leaf rice cake)
IV
Flavour Context
Grassy, herbal, slightly bitter mugwort against sweet bean paste — delicate spring flavours
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year