Tong Qinmei, a 64-year-old Chinese woman started making qingtuan, a Chinese traditional festival food 30 years ago. As Qingming Festival approaches, people are flocking to get their hands on the green glutinous balls traditionally filled with red bean paste. /VCG Photo

Tong makes qingtuan using a traditional method, which keeps the fresh tastes of raw material. The green color of qingtuan comes from Chinese mugwort juice. Mugwort leaves are always used in Chinese traditional medicine, which can repel mosquitos, and is used to treat minor swelling. /VCG Photo

To make this snack, Tong starts by mashing fresh mugwort leaves in a stone bowl and then mixing them with flour. After that, a sweet filling of red bean is wrapped into the green dough. After being steamed, qingtuan becomes soft and delicate, with a mellow taste. /VCG Photo

Today, qingtuan, usually prepared and consumed as a street food in southern China, is sometimes seen in stores in packaged form. /VCG Photo