Qingming, or Pure Brightness, is a solar term that evolved into China's only festival of its kind. Over the centuries, it has absorbed various customs and traditions, marking a time when people honor their ancestors and step out of winter's gloom to welcome the renewal of life. During the Song Dynasty (960 -1127), Qingming was once a seven-day holiday, allowing ample time for savoring the season's beauty by flying kites and picking willow branches as well as quiet moments of remembrance, paying tribute to those who came before with flowers and delicacies.

Qingtuan

Qingtuan, a steamed glutinous rice dumpling tinted green with herbs, has been a staple of Qingming offerings in Jiangnan region since the Southern Dynasties over 1,600 years ago. Its signature color comes from barley grass, a plant that thrives along rivers and fields in the water-rich south, known for its deep hue and distinct aroma. 

Blended into glutinous rice dough, the freshness of barley grass complements the sweet or savory fillings, making qingtuan a seasonal delicacy across Jiangsu, with each town and many time-honored brands adding their own twist to the classic.

Mingqian Tea

Mingqian tea refers to tea leaves picked before Qingming, when cooler temperatures and slow growth result in tender buds packed with amino acids, giving the tea its bright green color, floral fragrance, and smooth taste. Compared to gold for their value, these early harvest teas are among the most prized in China. 

Jiangsu boasts a rich tea culture, with famous varieties such as Dongting Biluochun, Nanjing Yuhua Tea, Wuxi Hao Tea, Lianyungang Yunwu Tea, and Tianmu Lake White Tea already entering peak harvest season.

Spring Veggies

Jiangsu has a near-obsession with spring veggies, best captured in the celebrated "eight leafy greens": Chinese toon, shepherd's purse, wild onion, wolfberry leaves, field aster, toothed bur clover, pea shoots, and Chrysanthemum greens. They bring the fresh, earthy taste of the season to the table. Dishes like field aster mixed with dried tofu, shepherd's purse dumplings, and Chinese toon omelette are seasonal must-haves.

Spring bamboo shoots are another highlight. The beloved dish yanduxian stew combines tender bamboo shoots with salted and fresh pork and celtuce, simmering the essence of spring into a single comforting pot. Meanwhile, stir-fried bamboo shoots offer a richer, more intense flavor.

Then there's pucai, an aquatic vegetable as white as snow and as tender as silk, making it a coveted ingredient in Huaiyang Cuisine. Mixed with fresh pork and made into dumplings, it releases a burst of fragrant broth with every bite.

As we honor tradition and pay tribute to those who came before, we also gather around seasonal flavors that mark the start of a new cycle.

Source: Jiangsu Provincial Department of Culture and Tourism, The Information Office of Yangzhou, JSBC

Photos: Jiangsu Provincial Department of Culture and Tourism