Provenance Technique Library

Jiangnan region (Shanghai, Jiangsu, Zhejiang) — specifically associated with the Qingming Festival Techniques

1 technique from Jiangnan region (Shanghai, Jiangsu, Zhejiang) — specifically associated with the Qingming Festival cuisine

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Jiangnan region (Shanghai, Jiangsu, Zhejiang) — specifically associated with the Qingming Festival

Qingming Festival Qing Tuan

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.

Chinese — Festival Food — Rice Cakes →