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Handmade qingtuan are a Qingming Festival tradition in Pinghu, a county-level city of Jiaxing. [Photo/Tide News]

In Pinghu, a county-level city of Jiaxing, the arrival of Qingming Festival brings more than fields of blooming rapeseed.

Locals craft these jade-green rice balls by hand, turning seasonal ingredients into an edible tradition. The green comes from tender rapeseed leaves treated with lye to remove bitterness but keep their color. A precise mix of glutinous and regular rice ensures each bite is soft but holds its shape.

The real test lies in kneading the dough until the aroma is locked in and the texture turns silky. Shaping the dumplings demands precision — a well-formed shell must cradle the filling without breaking, then seal shut with a perfect finish.

For the savory crowd, the favorite is pickled greens with bamboo shoots. Fresh cabbage hearts are cured, chopped, and pan-fried with diced spring bamboo until crisp and fragrant. It tastes like countryside in motion — sharp, clean, and loud in the month.

The sweet side stands by red bean paste. Slow-simmered adzuki beans, sweetened and smoothed with lard, make for a glossy, rich filling. Break open a fresh one, and the air thickens with sugar and nostalgia.

The final flourish is a red dot of food coloring, carefully dropped from inches above to mark each finished qingtuan. A light touch is everything — the dot must land like a full moon without sinking the dough.