If you have to choose a food to represent the spring of Jiangnan, it must be the Qingtuan.In the eyes of the eaters, the green of spring is rubbed into the Qingtuan. One by one, the dough is as mellow and delicate as jade. After biting the skin that emits the faint grass breath, the sweetness inside will flow into the lips and teeth.
It is this touch of sweetness that has attracted countless customers to stand out from a lot of pastries and become the taste of Jiangnan Spring. At the time of the recovery of all things, it is necessary to taste a few mouthfuls, which can be regarded as meeting the ritual feeling of spring.
This year’s qingtuan was launched earlier than before. Before the Lantern Festival, there was a long line at the gate of time-honored brands. And these time-honored brands, basically originated in Zhengyi.
The authentic hand-made Qingtuan has been full of knowledge since it collected wort. Before the Qingming Festival, we often use the pulp wort to make the dough with beautiful color, rich aroma, and slightly sweet and wheat aroma. After the Qingming Festival, wormwood grew wildly in the south of the Yangtze River, and the Qingtuan also brought wisps of wormwood.
Clumps of green wheat straw rolled into juice, to dye a layer of green glutinous rice, as if the whole spring concentrated into a small dough. The crust must be fully kneaded and blended with the complete dough to maintain a delicate balance between soft waxy and elastic teeth.
