As Qingming Festival fast approaches, Quzhou in Zhejiang province is unveiling its beloved seasonal culinary delicacy, qingmingguo, also referred to as qingtuan, or green sticky rice dumplings infused with mugwort.

This soft, savory snack is a staple of Quzhou's springtime – offering a wonderful taste of the season's fresh flavors.

Qingmingguo, or green sticky rice dumplings, can be enjoyed steamed for a soft, chewy texture. [Photo/WeChat account: quzhouta]

The key ingredient in the qingmingguo is mugwort, which grows abundantly in Quzhou's countryside. Its fresh scent, reminiscent of spring, is essential for creating this traditional treat.

After washing and blanching the mugwort, it's then mashed into a paste, ready to be mixed with glutinous rice.

The process involves steaming the glutinous rice and combining it with the mugwort paste in a traditional mortar. The rhythmic pounding melds the ingredients into a smooth, elastic dough. Once the dough is ready, it's rolled out to form the green skin of the qingmingguo.

Qingmingguo can also be enjoyed pan-fried for a crispy exterior. [Photo/WeChat account: quzhouta]

It's the fillings that make qingmingguo truly special. Savory versions include a mix of spring bamboo shoots, meat, and dried tofu, while sweet varieties feature red bean paste, sugar, and sesame.

After all the preparations are complete, families and friends then gather to shape the dough into vibrant green dumplings or press them into molds with intricate patterns. After being steamed or pan-fried, this traditional treat offers a delightful taste of spring in every bite.