Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:09:39Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:09, 23 September 2026
Line 1:		Line 1:
	{{#seo:		{{#seo:
	\|title=Qingtuan (青团) - Chinese Food Wiki		\|title=Qingtuan (青团) - Chinese Food Wiki
	\|keywords=Qingtuan,青团,Qingming,Jiangnan snack		\|keywords=Qingtuan,青团,Qingming dumpling,Jiangnan snack,mugwort rice ball
	\|description=Qingtuan are Jiangnan green sticky-rice dumplings ~~traditionally~~ eaten around Qingming Festival.		\|description=Qingtuan are Jiangnan green sticky-rice dumplings colored with mugwort or barley grass and eaten especially around Qingming Festival.
	}}		}}

Line 8:		Line 8:
	\| image = Qingtuan.jpg		\| image = Qingtuan.jpg
	\| caption = Qingtuan		\| caption = Qingtuan
	\| alternate_name = Green dumpling; Qingming youthuan; mugwort rice ball		\| alternate_name = Green dumpling; Qingming youthuan; mugwort rice ball; tsingtuan
	\| pinyin = Qīngtuán		\| pinyin = Qīngtuán
	\| type = Seasonal rice dumpling		\| type = Seasonal rice dumpling
Line 17:		Line 17:
	}}		}}

	'''Qingtuan''' (Simplified Chinese: 青团; Traditional Chinese: 青團; Pinyin: ''Qīngtuán'') are ~~bright~~ green ~~sticky~~-rice dumplings colored with Chinese mugwort or barley grass juice, filled with sweet bean ~~or other pastes~~, and eaten especially around Qingming in Jiangnan ~~regions~~ such as [[Shanghai Food]], [[Jiangsu Food]], and [[Zhejiang Food]].<ref name="wp">[https://en.wikipedia.org/wiki/Qingtuan English Wikipedia]</ref>		'''Qingtuan''' (Simplified Chinese: 青团; Traditional Chinese: 青團; Pinyin: ''Qīngtuán'') are jade-green glutinous-rice dumplings colored with Chinese mugwort or barley-grass juice, usually filled with sweet bean paste, and eaten especially in the weeks around Qingming (Tomb-Sweeping) in Jiangnan cities such as those covered on [[Shanghai Food]], [[Jiangsu Food]], and [[Zhejiang Food]]. Soft cold-food festival memory and ancestor-offering customs help explain why a snack that can be made ahead and eaten without reheating became seasonally iconic.<ref name="wp">[https://en.wikipedia.org/wiki/Qingtuan English Wikipedia: Qingtuan]</ref><ref name="bbc">[https://www.bbc.com/travel/article/20240404-the-sweet-chinese-dumpling-that-honours-the-dead BBC Travel: The sweet Chinese dumpling that honours the dead]</ref>

	== Characteristics ==		== Characteristics ==

	~~Soft,~~ chewy ~~glutinous exterior with~~ herbal ~~aroma~~; fillings are ~~usually~~ sweet. ~~Color~~ is ~~the visual signature~~.		The exterior is soft-chewy and faintly herbal; color ranges from deep moss to bright spring green depending on juice and modern colorants. Classic fillings are sweet red or black bean paste; soft Shanghai bakery counters also sell salted-egg-yolk, pork-floss, and other savory-sweet cores. Soft quality cues in seasonal writing prize a clean herbal aroma without bitterness, a skin that does not crack after steaming, and a filling that stays contained. Soft note: many convenience-store packs use matcha for color when fresh spring herb juice is scarce.<ref name="wp" />

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Glutinous rice flour~~, wormwood/~~mugwort or grass ~~juice,~~ sweetened ~~red~~ bean or lotus paste. Steamed.		Glutinous rice flour; juice or puree of mugwort (艾草) or barley grass; sweetened bean or lotus paste; optional modern fillings (pork floss, salted yolk). Steamed, sometimes lightly oiled to keep skins from sticking. Overview only—not a recipe.

	== History and culture ==		== History and culture ==

	Qingming seasonal ~~food~~ of the ~~lower Yangtze; modern~~ bakery ~~versions sell beyond the festival~~. Related sticky snacks include [[Tangyuan]] and [[Nian Gao]].		Soft cultural framing links qingtuan to the older Cold Food Festival (寒食), when fires were traditionally avoided and advance-prepared cold foods were practical; Qingming later absorbed much of that remembrance calendar, and green rice balls stayed on the table as offerings and seasonal eats in eastern and southern China.<ref name="wp" /><ref name="bbc" /> Soft historical notes describe Southern Dynasties–Song herbal rice foods and Ming–Qing documentation of filled green balls closer to today’s dumpling form; exact one-to-one lineage claims should stay soft.<ref name="sh">[https://english.shanghai.gov.cn/en-GlobalTasteinShanghai2026-LocalFlavors/20260402/aa840c4f9bc742478a5e00f6e8203588.html Shanghai.gov English: ‘Qingtuan’: A taste of spring]</ref> Soft Shanghai “tasting spring” (尝春) language treats qingtuan as an early edible sign of the season. Soft ritual function as grave offering has faded for many urban buyers who now treat it as bakery merchandise that appears a few weeks each year. Related sticky snacks include [[Tangyuan]] and [[Nian Gao]].

	== Serving and variations ==		== Serving and variations ==

	Seasonal snack. See [[Shanghai Food]], [[Zhejiang Food]], and [[Chinese Rice Snack]].		Seasonal snack, cold or room-temperature; soft gift-box and supermarket packs extend availability slightly beyond Qingming week. Soft bakery queues in Shanghai and Hangzhou appear in the fortnight before Qingming as locals buy by the box for home and for grave visits. Soft regional cousins include Fujian and Taiwan Qingming rice cakes under related green-herb names, sometimes denser or differently filled. Soft modern savory-sweet cores (pork floss with salted yolk) sit beside classic bean paste on the same trays—treat as contemporary bakery fashion rather than ancient rite. Soft contrast: not the same as everyday [[Tangyuan]] boiled in soup, nor as [[Nian Gao]] New Year cake, nor as matcha dessert balls sold year-round without festival framing. Soft travel writing often pairs qingtuan tasting with spring outings and tea. See [[Shanghai Food]], [[Zhejiang Food]], and [[Chinese Rice Snack]].

	== See also ==		== See also ==
Line 46:		Line 46:

	== References ==		== References ==
			{{Reflist}}
	{{~~reflist~~}}

Admin: [CFWK] create Qingtuan (Round11 P4 dish)

2026-09-22T10:35:09Z

[CFWK] create Qingtuan (Round11 P4 dish)

New page

{{#seo:
|title=Qingtuan (青团) - Chinese Food Wiki
|keywords=Qingtuan,青团,Qingming,Jiangnan snack
|description=Qingtuan are Jiangnan green sticky-rice dumplings traditionally eaten around Qingming Festival.
}}

{{Infobox chinese food
| image = Qingtuan.jpg
| caption = Qingtuan
| alternate_name = Green dumpling; Qingming youthuan; mugwort rice ball
| pinyin = Qīngtuán
| type = Seasonal rice dumpling
| course = Snack / festival
| country = China
| region = Jiangnan (Jiangsu / Zhejiang / Shanghai)
| other = Green grass-juice sticky rice balls for Qingming Festival
}}

'''Qingtuan''' (Simplified Chinese: 青团; Traditional Chinese: 青團; Pinyin: ''Qīngtuán'') are bright green sticky-rice dumplings colored with Chinese mugwort or barley grass juice, filled with sweet bean or other pastes, and eaten especially around Qingming in Jiangnan regions such as [[Shanghai Food]], [[Jiangsu Food]], and [[Zhejiang Food]].<ref name="wp">[https://en.wikipedia.org/wiki/Qingtuan English Wikipedia]</ref>

== Characteristics ==

Soft, chewy glutinous exterior with herbal aroma; fillings are usually sweet. Color is the visual signature.

== Ingredients (overview) ==

Glutinous rice flour, wormwood/mugwort or grass juice, sweetened red bean or lotus paste. Steamed.

== History and culture ==

Qingming seasonal food of the lower Yangtze; modern bakery versions sell beyond the festival. Related sticky snacks include [[Tangyuan]] and [[Nian Gao]].

== Serving and variations ==

Seasonal snack. See [[Shanghai Food]], [[Zhejiang Food]], and [[Chinese Rice Snack]].

== See also ==

* [[Shanghai Food]]
* [[Jiangsu Food]]
* [[Zhejiang Food]]
* [[Tangyuan]]
* [[Nian Gao]]
* [[Chinese Rice Snack]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Qingtuan - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Qingtuan (Round11 P4 dish)