Workers make qingmingguo at the Baihe Xunwei Creative Culinary Workshop. [Photo/IC]

The Baihe Xunwei Creative Culinary Workshop in Wucheng district, Jinhua, Zhejiang province, was abuzz with activity on March 15.

As Qingming Festival approaches, Wang Lijuan — a representative practitioner of the intangible cultural heritage of qingmingguo-making — has been busy with her partners creating new products at the workshop.

Qingmingguo is also referred to as qingtuan, or green sticky rice dumplings infused with mugwort, and is often eaten during Qingming Festival.

Cakes with flower patterns. [Photo/IC]

The team crafts the seasonal delicacies using ingredients such as mugwort, purple sweet potato, and dragon fruit. Drawing on traditional techniques, they creatively shape the cakes with spring floral motifs inspired by peach blossoms, daffodils, daisies, and other flowers. The colorful creations have become popular with customers both online and offline.