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The eating custom of glutinous rice balls on the tip of the tongue

In the twinkling of an eye, the Lantern Festival will be in a few days. Of course, the Lantern Festival is inseparable from the company of delicious food! People in the North eat yuanxiao, and people in the South eat Tangyuan since ancient times! Tangyuan is one of the representative snacks of Han nationality in China with a long history. It is said that Tangyuan originated in the Song Dynasty. At that time, there was a new kind of food, that is, using various kinds of fruit baits to make stuffing, rubbing glutinous rice flour into balls outside, and eating it sweet and delicious after cooking. Because this kind of glutinous rice ball is floating and heavy in the pot, it was first called 'fuyuanzi', and later it was renamed Yuanxiao in some areas.

Chengdu laitangyuan

At the beginning of last century, Lai Yuanxin, a native of Jianyang, went to Chengdu to sell tangyuan. Because of its good quality and delicious taste, people called it "Lai tangyuan.". The glutinous rice dumpling is made of high-quality glutinous rice flour, which is kneaded with water and wrapped with sesame, sugar and lard. The Tangyuan is sweet and smooth, fat but not greasy, waxy but not sticky.

Sichuan Xinfei Tangyuan

Pengshui County, Sichuan Province, is a local snack made of glutinous rice flour, chopped dried bean curd and winter vegetables, fried with lard to make stuffing, cooked with stewed pig heart, pig lung and various seasonings. When eating, add onion, garlic powder, pepper powder, etc. to taste delicious. Founded in 1907.

Changsha sisters dumplings

The famous snack of a restaurant in Changsha has a history of more than 60 years. It got its name because it was operated by the two sisters of Jiang family in the early years. Its making method is to grind glutinous rice and rice, take powder to make skin, and make stuffing with jujube paste, sugar and osmanthus fragrans. Its color is snow-white, crystal clear, small and exquisite, sweet and delicious.

Ningbo Tangyuan

With refined white water milled glutinous rice flour as the skin and lard, sugar and black sesame powder as the stuffing, the dumpling skin is thin and smooth, white as mutton fat, and glossy,

Originated in the song and Yuan Dynasties, it has a history of more than 700 years. After inheritance and development, we have been selected into the ranks of Chinese famous snacks!

Suzhou five color Tangyuan

Located in Wumen rice noodle shop in Suzhou, it is made of glutinous rice flour and japonica rice flour. The stuffing is made of fresh meat, rose lard, bean paste, sesame and sweet scented osmanthus lard. The Tangyuan is sweet and salty, which is popular in Jiangnan. Founded in the Republic of China!

Shandong Zaoni Tangyuan

First, boil the jujube, wipe the mud, remove the film from the pig oil, and smash it with a knife. Add white granulated sugar to make the stuffing, and then grind the glutinous rice flour with water to make small dumplings. Stir fry the sesame and white granulated sugar to make small dumplings into fried noodles. Roll the cooked small dumplings in the fried noodles for a circle. When eating, the oil is soft.

Guangdong four style dumplings

First, boil or steam mung bean, red bean, sugar wax gourd and taro respectively, peel them, and then add sugar, sesame, cooked lard and other seasonings to make four kinds of sweet fillings. Then wrap the dumpling skin into four different fillings and mark them. Put four kinds of dumplings into the water with sugar to cook. Each bowl contains a different filling of dumplings. It is characterized by softness and delicacy, with different flavors.

Do these distinctive local dumplings make the originally monotonous Festival lively? Of course, we can't miss such local cultural dumplings!