The sweet green rice ball is a Qingming Festival (Tomb Sweeping Day) food
popular in Jiangsu and Zhejiang Provinces. It is also a must-have offering at
ancestral rituals in the south of the Yangtze River.
Like glutinous rice dumpling, Qingtuan is made from glutinous rice and
stuffed with red bean paste. The difference is that squeezed wormwood or brome
grass is used in the making of wrapper.
Qingming fruit (or Qingming guo). It looks like dumplings in shape, but
tastes different from dumplings. The wrapper of Qingming fruit is made from
squeezed wormwood, rice and glutinous rice. Finally, it is stuffed with bean
filling and cooked by steaming. Aside from sweet fillings, people also use diced
bacon, dried bamboo shoot, diced mushroom and dried beancurd as substitutes.
Eating Sanzi (or deep-fried dough twist)on Qingming Festival is a
convention throughout China. Sanzi is a kind of fried food. People called it
cold food in the old days.
Spring-pancake or chunbing is a traditional Chinese food unique to the
northern regions. Eating spring pancakes is a customary way to celebrate the
coming of spring.
Spring pancakes are the low-budget vegetarian's version of Peking duck. The
pancake is slightly thicker than those used for duck, and it is seasoned with
not only savory brown sauce and spring onions, but also piled with any
combination of a plentiful selection of stir-fried and marinated dishes, before
being rolled up tight for spill-free eating.