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Qingtuan, a seasonal delicacy during the Qingming Festival, is also made from highly seasonal ingredients. Generally, mugwort leaves are used, but other green vegetables or wild vegetables can also be used. Green wheat seedlings can also be used. In short, the color should be dark green. What I used today is mugwort, which is similar to mugwort. This herb is a traditional Chinese medicine that nourishes the liver. It doesn’t taste as bitter as mugwort, and I personally think it tastes better. In addition to the traditional bean paste, there are now a variety of fillings. Today I made jujube puree. Although it is a dessert, the sweetness is made from the jujube itself without adding any sugar. It is a very healthy green dough. I also made salted egg yolk pork floss. If you like sweet, choose this. If you like salty, choose pork floss.
