(ECNS) -- It's a tradition among the Hakka to make green dumplings during Qingming Festival in East China's Jiangxi Province.
They pick fresh Chinese mugwort leaves, squeeze them into juice, mix them with flour to make them into disks, fill them with cured pork, chopped bamboo shoots, pickled cabbage and steam them in a boiler.
After steaming, the green dumplings become soft and delicate.
Chinese mugwort has been used in several applications since ancient times.
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