Photo taken on April 4, 2019 shows the steamed Qingtuan, or green sticky rice balls, in Yiyanshan village of Huzhou, East China’s Zhejiang province. Qingtuan, made from glutinous rice mixed with wormwood juice and stuffed with bamboo shoot, tofu and preserved meat, is a traditional snack popular mainly among people living in the south of Yangtze River during the Qingming Festival also known as Tomb Sweeping Day. [Photo/Xinhua]
Villagers make Qingtuan, or green sticky rice balls, in Yiyanshan village of Huzhou, East China’s Zhejiang province, April 4, 2019.[Photo/Xinhua]
Villagers pick wormwood to make Qingtuan, or green sticky rice balls, in Yiyanshan village of Huzhou, East China’s Zhejiang province, April 4, 2019.[Photo/Xinhua]
A villager makes Qingtuan, or green sticky rice balls, in Yiyanshan village of Huzhou, East China’s Zhejiang province, April 4, 2019.[Photo/Xinhua]
A villager picks wormwood leaves to make Qingtuan, or green sticky rice balls, in Yiyanshan village of Huzhou, East China’s Zhejiang province, April 4, 2019. [Photo/Xinhua]
A villager shows steamed Qingtuan, or green sticky rice balls, in Yiyanshan village of Huzhou, East China’s Zhejiang province, April 4, 2019.[Photo/Xinhua]
