In the southern part of China, eating qingtuan at the beginning of spring is a kind of tradition.

Qing dumpling is a kind of Qingming Festival food popular in the south of the Yangtze River, which is also a must-have offering at ancestral rituals.

The coloring is due to what salmon eat: shellfish that are enriched with a pigment that's related to carotene in carrots, called astaxanthin.