Jiangnan region (Shanghai, Jiangsu, Zhejiang) — specifically associated with the Qingming Festival
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.
Grassy, herbal, slightly bitter mugwort against sweet bean paste — delicate spring flavours
{"Mugwort juice must be extracted fresh — blanch, squeeze, blend","Colour fades if overworked — add juice gradually","Glutinous rice dough must be smooth and slightly tacky but not sticky","Steam gently — high heat causes dumplings to burst"}
{"Brush with oil after steaming to maintain glossy appearance","Serve same day — glutinous rice firms significantly when cold","Shanghai version uses ai cao (mugwort); Anhui uses barley grass; both are valid"}
{"Using dried mugwort instead of fresh — insufficient colour","Overworking the dough — loses delicate herbal fragrance","Underfilling — correct ratio is filling equal to dough weight"}
Every Grain of Rice — Fuchsia Dunlop