In my hometown of Ningbo, glutinous rice balls are one of the most unique snacks. They are now famous throughout China and have become a delicacy known to women and children.

Every year on the fifteenth day of the first lunar month, when the Lantern Festival comes, every household, in addition to making lanterns and guessing lantern riddles, must enjoy a bowl of glutinous rice balls with their families.

The glutinous rice balls are small and exquisite, exquisitely made, round in size, like the fifteenth full moon, as big as a small walnut, white and tender, filled with fragrant lard and sesame fillings, not only attractive in appearance , the smooth and sweet taste is even more memorable. It tastes smooth and delicate, with a strong aroma of lard, and a special taste in the mouth. However, we Ningbo people have a habit of eating glutinous rice balls. We put the glutinous rice balls freshly out of the pot in a bowl and don't rush into your mouth. Send it, otherwise the high-temperature lard filling will definitely burn the tip of your tongue, and the sesame seeds will take the opportunity to splash and scribble on your face, turning you into a big painted face, so you have to wait. After it cools down for a few minutes, Gently bring it to your mouth with a spoon, and carefully bite it to open an opening before swallowing it whole.

Nowadays, in order to make profits, many businesses from other places use the name Ningbo glutinous rice balls to make quick-frozen glutinous rice balls and sell them in the freezers of major supermarkets. Those glutinous rice balls are far inferior in taste to the authentic glutinous rice balls made by our Ningbo locals.

Ningbo’s delicious glutinous rice balls are actually very simple to make. Just add water to the winter noodles and mix it into a dough, dig out a piece the size of a rubber, spread it out flat, add the lard and sesame filling that you have already prepared, knead to seal, then put it into the palm of your hand and roll it into a small ball, put it in Pour it into boiling water, wait until it floats, then add cold water, go back and forth three times, and then you can enjoy it.