CCTV News: Qingming culture also contains the favor of seasonal ingredients. In Shanghai, green dumplings and pastries of various flavors are hot.

At the entrance of a time-honored noodle shop in Jing'an District, Shanghai, citizens lined up to buy Qingtuan and buns. Various pastries made from seasonal ingredients in spring are favored by diners.

The dim sum master introduced that the store's Qingtuan stall has been queued since mid-March 2025, and the daily sales volume in the past two days is about 100,000. In order to cater to the tastes of consumers of different ages, a new flavor of green dumpling was also launched in 2025.

Another noodle shop located in Huangpu District, Shanghai has launched peanut butter crispy meat floss green dumplings and green wheat shepherd's purse buns. It is understood that Shanghai people love this "fresh" flavor the most in spring, especially steamed buns and desserts made of spring green leafy vegetables such as grass head, shepherd's purse, and malan head are the most popular. Nanchang, Jiangxi: Cotton bud grass is made of "Qingming Cake", sweet, delicious and popular

In Nanchang, Jiangxi, the traditional snack "Qingming Cake" is made of a wild vegetable grown in the local fields. Eating "Qingming Cake" on Qingming Festival is a traditional custom, and it also leaves the taste of spring at the tip of your tongue.

In the Qingming Festival, grass grows and warblers fly. In this large rapeseed field, there is a fresh and tender treasure of spring - cotton bud grass, which is also an excellent ingredient for making the seasonal delicacy "Qingming Cake".

Walking through the golden rapeseed field, the cotton bud grass on the ridge exudes the fragrance of grass, intertwined with the scent of earth.

Shuai Xiaoai, a villager in Xing Village, Xinmin Township, Anyi County, Nanchang, Jiangxi Province, introduced that the cake that has just grown a little yellow flowers is sweet and delicious. After washing the cotton bud grass, mash it in the stone mortar, use the juice to make cakes after it is released, and then you can start making cakes after kneading the dough.

Put a little cooking oil in the pot, then put in round "Qingming cakes" and fry slowly over low heat. Fry until both sides are crispy and have a grassy aroma in the middle, which is particularly delicious. Urumqi, Xinjiang: Creative food in the Great Bazaar attracts many tourists

Recently, in the Great Bazaar of the United Kingdom, Xinjiang, food micro-innovation with the theme of the local traditional staple food "naan" has become popular. Cross-border foods such as naan coffee, naan yogurt, naan Coke have attracted many tourists to check in and taste.

On the first day of the Qingming Festival, the Urumqi Grand Bazaar was crowded with people, ushering in a small peak in passenger flow. This stall surrounded by tourists sells unique "naan coffee".

The barista does not use common coffee cups, but injects the freshly prepared coffee liquid into the carefully baked "naan bowl", adding a strong wheat aroma to the coffee. This "cross-border combination" has attracted many tourists.

Bak naan into a "cup" shape, with sesame and rose petals added. This beautiful and delicious "nang cup" also produces unique and creative delicacies in Xinjiang such as naan milk tea, naan yogurt, naan ice cream, etc., interpreting naan, a traditional Xinjiang staple food, has been transformed into ever-changing ways to eat naan.

Among the popular creative foods during the holidays, naan is not only unveiled as a "bowl". The "Nan Coke" launched by the beverage store in Urumqi Dabaza, which frys the naan into four different flavors, including cumin and spicy, and is paired in a coke cup. The main feature is "eating and drinking".

Food microinnovation not only brings tourists a new taste bud experience, but also activates the active "gene" of the local food market and leverages new vitality for holiday consumption. On the first day of the Qingming Festival holiday, the Urumqi Grand Bazaar had a passenger flow of more than 70,000 people.