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As the Qingming Festival approaches, a beloved seasonal snack is returning to the table – this time shaped by creative hands into delicate, eye-catching works that are almost too beautiful to eat. In a small food workshop in Jinhua, in east China’s Zhejiang Province, Wang Lijuan is a recognized inheritor of the traditional craft of making Qingming Guo, a seasonal snack made from glutinous rice mixed with mugwort or wormwood paste. At the workshop, Wang and her partners shape batches of the green dumplings to keep up with the steady stream of orders. Each one carries a hint of spring – and the warmth of a centuries-old craft. Instead of sticking to the simple shapes traditionally associated with the snack, Wang has brought new ideas to the craft by blending old techniques with creativity. She colors and flavors the dough using natural ingredients such as mugwort, purple sweet potato and dragon fruit, avoiding artificial additives so that every shade comes straight from nature. #ChinaSeen