Tangyuan originated in the Song Dynasty in China. At that time, Mingzhou began to eat a novel food, which used black sesame, lard and sugar as raw materials. First, black sesame seeds are ground into powder, then lard and white sugar are put into the mixture and kneaded into balls to make stuffing, and glutinous rice flour is used to knead the outside into a circle. When cooked, it tastes sweet and delicious. Because this kind of dumpling cooked in a pot floats and sinks, it was originally called "floating Zi Yuan", and later it was renamed as dumpling.

Exercise:

1, Tangyuan, round, like longan, is a favorite snack for the elderly and children. However, it takes some effort to make glutinous rice balls. At first, stir with clean hands. When touching white rice flour, it is like stirring white clouds. Stir with one hand and scoop up the clear water in the silver clay pot, and add it while stirring.

2. After turning into mud, scoop it up with your hands. Tangyuan is like snow at this time. After shoveling to a certain extent, make it into a few fingers thick, and then break it into several sections. Then, put these slices into the palm of white jade and hold them up and down with both hands. The twisting action of the upper and lower palms will make round and lovely dumplings.