青团Green Rice Balls: A Bite of Spring in Jiangnan

Dear traveler, if you visit China’s Jiangnan region in spring, you’ll notice a magical green treat that looks like little pieces of soft jade, carrying a fresh herbal fragrance. This seasonal delight is called Qing Tuan (青团 / Green Rice Balls / Mugwort Dumplings) — a limited-edition gift from nature that the Chinese share only in spring. Don’t be fooled by its simple look: each bite contains the warmth and tenderness of Jiangnan itself.

1. History: A Flavor Passed Down for Over 2,000 Years

The story of Qing Tuan dates back to the Spring and Autumn Period (over 2,000 years ago). Legend says that to honor a loyal minister, Chinese people observed the Cold Food Festival (one day before Qingming Festival) by avoiding fire and eating cold food. To stay full, locals made dumplings from mugwort juice and glutinous rice flour, which later evolved into Qing Tuan. By the Tang Dynasty, it had become an important ritual food for Qingming Festival, and it remains so today.

2. Cultural Meaning: The Taste of Qingming Festival

For the Chinese, Qing Tuan is not just a snack — it’s a taste that connects the living with their ancestors. During Qingming, families prepare Qing Tuan to honor their loved ones and to welcome the rebirth of spring. Nowadays, it’s also a favorite treat for spring outings. One bite feels like tasting the freshness of Jiangnan’s springtime itself.

3. Ingredients: Gifts From Springtime Fields

• Outer layer: Glutinous rice flour blended with mugwort (or wheat grass juice), giving the dumpling its signature green color and herbal aroma.
• Fillings:
  • Traditional: sweet red bean paste or savory pickled greens with bamboo shoots
  • Modern: salted egg yolk with pork floss, mango custard, matcha cheesecake
• The finished dumpling is glossy green, soft and bouncy to the touch — like edible jade.

4. How It’s Made: A Handcrafted Spring Ritual

Making Qing Tuan by hand is almost like a spring ceremony:

1. Harvest: Pick tender mugwort leaves in the morning and blanch them to remove bitterness.
2. Knead: Blend mugwort juice with sticky rice flour until smooth and elastic.
3. Fill: Wrap the dough around your chosen filling.
4. Steam: Place dumplings on bamboo leaves and steam for about 15 minutes, then brush lightly with oil.

The secret lies in hand-kneading, which gives Qing Tuan its unique chewy texture.

• First bite: A wave of herbal freshness, like standing on a meadow after spring rain.
• Second bite: A soft, chewy skin that doesn’t stick to your teeth.
• Third bite: The filling bursts out — sweet, savory, or creamy, depending on your choice.

5. Taste: Soft, Fragrant, and Full of Surprise

Qing Tuan tastes bouncy when cold and tender when warm, making every version a little surprise.

6. How to Enjoy It: The Chinese Way of Afternoon Tea

The best pairing? A cup of Chinese tea — Longjing (Dragon Well) or jasmine tea. The light tea balances the sticky rice and enhances the mugwort aroma. Locals love to eat Qing Tuan slowly while sipping tea, enjoying the calm rhythm of spring.

7. Where to Try Qing Tuan: Seasonal Spring Treats

Qing Tuan is a seasonal delicacy (March–May), and here are the must-try places in 2025:

• Shanghai – Shen Da Cheng (Nanjing Road): Famous for its classic red bean Qing Tuan.
• Hangzhou – Zhi Wei Guan (Lakeside branch): Known for creative molten fillings, popular among young people.
• Suzhou – Huang Tian Yuan: Insists on traditional handmade methods, offering the most authentic taste.

The price is budget-friendly (about 3–8 RMB each). To order, just say:

• “Yào yí gè Qīng Tuán” (I want one Green Rice Ball).
  Choose red bean if you like sweet, or pickled greens with bamboo shoots if you prefer savory!

8. Travel Tips for Visitors

• English Name: Green Rice Balls / Mugwort Dumplings
• Tips:
  1. Glutinous rice is heavy to digest — don’t eat too many at once.
  2. Best enjoyed fresh, as there are no preservatives.
  3. Some versions use wheat grass juice instead of mugwort, giving brighter color but milder aroma.
• Fun fact: The debate between sweet vs. savory Qing Tuan in Jiangnan is as passionate as Italians arguing about pizza toppings — try both!

DIY Bonus: Make Your Own Qing Tuan at Home

Blanch mugwort leaves, blend into juice, mix with sticky rice flour, and knead into dough. Wrap with red bean paste, roll into a ball, steam for 15 minutes — and your homemade Qing Tuan is ready!

Conclusion: Taste the Essence of Spring

Qing Tuan is more than just a snack — it’s a reflection of China’s seasonal food philosophy: using what nature gives at the right time to celebrate life. Standing in the misty spring rain of Jiangnan, biting into a soft green dumpling filled with herbal fragrance, you’ll understand why Chinese people say: “Spring rain is as precious as oil.”

This spring, add Qing Tuan to your food adventure list. This little green gem may just become your freshest memory of traveling in China.