The production process of Qingtuan in Zhengyi Wenkui Zhai is a traditional skill project in the sixth batch of representative projects of Suzhou's municipal intangible cultural heritage. Qingtuan has been used as an offering to ancestors during the Qingming Festival by the people of Jiangnan since the Southern Dynasties. It has a history of more than 1,600 years. After being passed down as a custom, it has become a seasonal pastry. Zhengyi Qingtuan is a famous seasonal delicacy in Kunshan. Zhengyi, formerly known as Xinyi, was incorporated into Kunshan Bacheng Town in 2004 and is now called Zhengyi Street. Around the Qingming Festival every year, Zhengyi Old Street is the busiest. There are many large and small Qingtuan workshops on the street. Kunshan locals and diners from Suzhou, Shanghai and other surrounding areas will come to buy Qingtuan. Among them, Wenkui Zhai, a century-old store, is the most famous. Its handmade Qingtuan craftsmanship is particularly exquisite. Wenkui Zhai was built in the late Qing Dynasty. Wenkui Zhai's owner Shen Wenkui found that although the Qingtuan made with wheat straw juice is good, it has a grassy taste that affects people's appetite and cannot become a snack that customers like. In the 1930s, he created a unique technique for making Qingtuan. The Qingtuan made with this technique is fresh and refreshing, and is widely welcomed by diners. After the 1970s, Wenkuizhai Qingtuan became famous at home and abroad with the advantages of modern transportation. In 1999, it was rated as a famous snack in Jiangsu Province. Today, Wenkuizhai Qingtuan stores are spread all over Suzhou City and its affiliated counties and towns, and have spread to major cities such as Shanghai and Nanjing. Many tourist attractions and major hotels use Wenkuizhai Qingtuan as a seasonal snack to entertain guests and international friends. Zhengyi, Bacheng, Shipai, Suzhou and other places are its main circulation areas. The Qingtuan production process mainly includes soaking, mixing, mixing, mixing, steaming and cutting. The key to Wenkuizhai Qingtuan technology is: after squeezing out the green juice from the wheat straw, use lime water to make the pulp. The specific process is: first crush the lime and soak it, then filter out the impurities and set aside. When making it, wash the fresh wheat straw, add an appropriate amount of clean water to mash it, squeeze out the green juice, and then use lime water to make the pulp. How much lime water to add is the family secret of Wenkuizhai. Therefore, it is difficult for ordinary people to master the technique. Secondly, the glutinous rice for making Qingtuan should be carefully selected, and the best ones are full and crystal clear. The red dates and red beans used as Qingtuan fillings should be cleaned of impurities, not moldy or rotten, and full of grains, washed and crushed. Pure white sugar should be used; lard must be fresh and thick. After the glutinous rice is ground into powder, it is kneaded into small balls, wrapped with fillings, and steamed in a steamer. Use a high fire when steaming, pour a layer of cooked vegetable oil when taking it out of the steamer, and then pour it into a large plate and cut it one by one for sale. This kind of Qingtuan has an attractive fragrance when it comes out of the steamer, with bright color, green and dripping, and it is glutinous and not sticky when chewing. It also has a natural fresh-keeping function. It will not break, crack or change color after being stored for seven days, and it is still soft and smooth. With its unique craftsmanship, Wenkuizhai has brought a small Qingtuan into the big market, and even sold it at home and abroad, activating the local economy, and has important scientific and economic value. At the same time, Qingtuan ancestor worship is a custom that has been passed down for thousands of years and has remained popular for a long time. It expresses the national spirit of the Chinese people who never forget their ancestors and has great historical and cultural value. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)