Full coverage: Chinese Qingming Festival

As Qingming approaches, “qingtuan”—green rice balls filled with red bean paste—are a seasonal favorite. But food safety is a big concern these days.

As Qingming approaches, "qingtuan" -- green rice balls filled with red bean paste -- are a seasonal favorite.

At 1p.m. today, people were lining up for freshly handmade qingtuan outside a Shanghai restaurant that has existed for some 70 years. The queue stretched all the way to the next intersection. Many people said they have come because they trust the food is safe.

“The qingtuan here tastes good and is very authentic. And they don’t put in any additives. I’ve tried some qingtuan from supermarkets, but you can tell they are not freshly made. They add ingredients to keep them soft,” a customer said.

Food safety is a legitimate concern among Shanghai’s residents. In the past few years, the government has barred some qingtuan products after conducting spot checks.

Qingtuan is a seasonal food in southern China to celebrate Qingming festival, a day when people go on family outings to sweep the tombs of their ancestors. Usually stuffed with red bean paste or seasonal herbs, qingtuan are made of rice flour and a herbal juice that give them a distinctive green color. They date back more than 2,000 years.

Wangjiasha restaurant sells more than 80,000 qingtuan every day, and sales often double around the Qingming Festival, which is next Monday. A restaurant manager explained the measures they have taken to ensure food safety.

“We purchase all ingredients from qualified suppliers. We also make all the fillings ourselves to ensure quality. We make our qingtuan fresh every day,” said Zhao Xiaoyu, deputy manager, Wangjiasha Restaurant.

Citywide, the Shanghai Food and Drug Administration is carrying out its annual qingtuan inspections at food suppliers and local restaurants. Results will be released on Thursday. Last year, one of 58 tested qingtuan samples had excessive bacteria.