Though there are nearly three weeks until the Tomb-Sweeping Day, green rice balls with a variety of flavors have been on the market. Green rice balls from time-honored brands are widely popular with their special fillings and authentic technique. Enthusiastic eaters are lining up for an early bite of the traditional food.

Green rice balls, or Qingtuan, are a traditional food for the Tomb-Sweeping Day in the south of the Yangtze River. Though most Qingtuan covering is made of glutinous rice mixed with Chinese mugwort or vegetable, many old brands are still using barley grass, the most traditional ingredient for Qingtuan covering.

Among all kinds of Qingtuan, vegan Qingtuan is known for its special ingredients and traditional technique: the covering is made of glutinous rice mixed with barley grass and cooking oil; the fillings are a mix of sweetened bean paste, sesame, Indian aster with bean, dried soy floss, egg yolk and more. 

A skilled cook can quickly make a steamer of Qingtuan. After 15 minutes of steaming, a refreshing scent would spread out. Qingtuan made by old brands is widely popular. They can sell 500–600 within a morning.

Qingtuan is not only a seasonal snack but also rich in nutrition. Barley grass can help with digestion and circulation.