The glutinous rice balls are ground into pulp, and the powder is used to make Chengdu Lai Tangyuan.

At the beginning of the last century, Lai Yuanxin, a native of Jianyang, went to Chengdu to sell glutinous rice balls. Because of the good quality and delicious taste of the glutinous rice balls, People call it "Lai Tangyuan". The glutinous rice balls are made from the finest glutinous rice flour and mixed with water, then wrapped with a filling made of sesame seeds, white sugar and melted lard. The glutinous rice balls are characterized by being sweet and smooth, fat but not greasy, waxy but not sticky.

Sichuan Heart and Lung Rice Balls

A snack in Pengshui County, Sichuan. It is made from glutinous rice flour, chopped dried tofu and winter vegetables, stir-fried with lard and stuffed, cooked and served with Made of braised pig heart, pig lungs and various seasonings.

When eating, add chopped green onion, minced garlic, pepper powder, chili pepper, etc. to make it fragrant and delicious.

Changsha Sisters Tangyuan

This famous snack in a restaurant in Changsha has a history of more than 60 years. Since it was the two Jiang sisters who ran this food in the early years, it got its name. The method is to grind glutinous rice and rice, use powder to make the skin, and use jujube paste, sugar, and sweet-scented osmanthus to make the filling. Its color is snow-white, crystal clear, small and exquisite, and sweet and delicious.

Shanghai Leisha Tangyuan

Shanghai’s famous snack with a history of more than 70 years. It is made by boiling and grinding Dahongpao adzuki beans, boiling stuffed glutinous rice balls, and rolling bean paste on the outside. It is characterized by its beautiful shape, bright color, and pleasant bean aroma.

Ningbo lard glutinous rice balls

Made of glutinous rice flour ground in white water as the skin, lard, white sugar, and black sesame powder as the filling. The glutinous rice balls have a thin and smooth skin, as white as mutton fat, and are shiny Shine.

Suzhou Five-Colored Rice Balls

Located at Wumen Rice Noodle Shop in Suzhou, they are made with glutinous and japonica rice noodles and wrapped with fresh meat, rose lard, bean paste, sesame, osmanthus lard, etc. Five types of fillings. The glutinous rice balls are both sweet and salty, and are a popular Jiangnan flavor.

Shandong sesame and jujube glutinous rice balls

First, boil the big red dates, remove the cores and rub the mud, remove the pork suet film and smash them with a knife, add the two with white sugar and knead them into the filling, and Grind glutinous rice flour to make small glutinous rice balls, stir-fry sesame seeds and grind white sugar into fine powder to make fried noodles. Roll the cooked small glutinous rice balls in the fried noodles. They will be oily and soft when eaten.

Cantonese four-style glutinous rice balls

First boil or steam mung beans, red beans, sugared winter melon, and taro separately, peel them, and add sugar, sesame, cooked lard and other condiments. Make four kinds of sweet fillings, wrap the glutinous rice balls into four different fillings, and mark them. Boil four kinds of glutinous rice balls in water with sugar. Each bowl contains one glutinous rice ball with different fillings. It is characterized by softness, smoothness and delicate texture, with four different flavors.

In addition, Beijing’s creamy dumplings, Tianjin’s honey-filled dumplings, Shanghai’s fermented rice dumplings and Qiaojiazha fresh dumplings, Chongqing’s Shancheng dumplings, Quanzhou’s eight-flavor dumplings, Guangxi’s longan dumplings, Anqing’s Wei'an Port glutinous rice balls and Taiwanese vegetable and meat glutinous rice balls are also famous in the north and south.

Ningbo Ginseng Rice Balls

Have you ever eaten Ginseng Rice Balls? Let’s take a look at how it is done and try it if you are interested. ． ．

Ingredients: 5 grams of ginseng powder, 15 grams of rose honey, 30 grams each of cherry honey and black sesame seeds, 150 grams of white sugar, 30 grams of chicken fat, 15 grams of flour, and 500 grams of glutinous rice flour.

Preparation: Cook the chicken oil, filter the residue and let it cool; put the flour in a dry pan and fry until brown; stir-fry the black sesame seeds and mash them, press the rose honey and cherry honey into a puree, add white sugar and sprinkle in ginseng Mix the flour evenly to make the heart; mix the glutinous rice flour and wrap it with the heart to make glutinous rice balls. When the water in the pot boils, add the glutinous rice balls to the pot and cook.

Usage: Can be taken early or late, take appropriate amount.

Efficacy: Tonify the body and replenish qi, soothe the mind and strengthen the heart. Suitable for symptoms such as spleen deficiency, diarrhea, palpitations, spontaneous perspiration, fatigue and fatigue

Ingredients:

500 grams of commercially available fresh Yuanxiao, 1,000 grams of cooking oil, and a little sugar.

Preparation method:

1. Use a needle and awl to prick some holes in the purchased Yuanxiao to prevent oil from splattering in the pan during frying.

2. When the oil in the pot is about 60% mature, fry the Yuanxiao in two parts.

When the Yuanxiao turns light yellow, use bamboo chopsticks to flip it to heat evenly. Fry until golden and small bubbles begin to appear on the surface. Remove and drain the oil and put it on a plate.

3. Put appropriate amount of sugar on the fried yuanxiao.

Sesame glutinous rice balls

Ingredients:

Appropriate amount of glutinous rice, rice, appropriate amount of white sugar, sesame paste, pickled kernels (crushed), sesame seeds, and lard.

Method:

1. Mix glutinous rice and rice (for 5000 grams of glutinous rice, add 1000 grams of rice), soak in water for 1 to 2 days, grind it finely, and put it in a cloth bag , suspended in the air to make flour.

2. Mix sugar, sesame paste, peach kernels, sesame seeds, lard and flour and mix well to make a small square filling and set aside.

3. Add appropriate amount of cold water to the flour and knead it, take a small piece and flatten it, add the cut fillings, seal and knead into a round shape.

4. After boiling the water, add the glutinous rice balls. The fire should not be too high when cooking. The glutinous rice balls float to the surface and can be fished out after a while.

Meat dumplings

Ingredients:

Appropriate amount of glutinous rice, rice, minced lean meat, soy sauce, pepper, cooking wine, minced ginger, minced winter vegetables, and chopped green onion.

Method:

1. Mix glutinous rice with rice, soak for 1 to 2 days, grind finely and put into a cloth bag to make flour.

2. Pour a little oil into the pot, stir-fry the minced meat when the oil is 70% cooked, add soy sauce, pepper, cooking wine, and minced ginger. Remove from the pot and serve on a plate.

3. After the cooked minced meat is allowed to cool, add an appropriate amount of raw minced meat, minced winter vegetables, and chopped green onions. Mix well and freeze in the refrigerator. Cut into small pieces for filling.

4. Add appropriate amount of ice water to the flour and knead it, take a small piece and flatten it, wrap it in the filling and make it into a round shape.

5. Boil the glutinous rice balls in the pot. The fire should not be too high. Take them out when you see the glutinous rice balls floating on the water.

6. Put an appropriate amount of soy sauce, pepper, monosodium glutamate, lard, chopped green onion, etc. into the bowl, pour in an appropriate amount of broth, add the scooped out glutinous rice balls and serve.

Pearl Yuanzi

(1) Ingredients:

1100g of fine glutinous rice, 50g of black sesame, 100g of refined flour, 100g of pork suet, 25 grams of rock sugar, 500 grams of white sugar, orange (red orange preserves).

Method:

1. Wash 1,000 grams of glutinous rice and soak it in water for two days (change the water every 8 hours in spring and autumn, and every 4 hours in midsummer). To prevent the glutinous rice from turning sour), grind the glutinous rice into fine powder and put it into a cloth bag to drain the water.

2. Take the remaining 100 grams of glutinous rice, wash it and soak it in warm water until soft.

3. Stir-fry the black sesame seeds over a slow fire until they become fine powder, and mix them with the white flour that has been stir-fried into golden brown; tear off the oily skin of the pork suet and cut it into fine dices, cut the orange into granules, and cut it into small pieces. Crush rock sugar. Mix the above ingredients with sugar to form a filling, and divide it into 20 round fillings.

4. Knead the glutinous rice flour slurry to moisten it (if the flour slurry is too dry, add more water) and divide it into 20 equal parts. Wrap a filling center with each portion of dough, shape it into a hemisphere with a round top and a flat bottom, and evenly coat the surface with soaked glutinous rice.

5. Place the dumplings in a steamer and steam them over high heat. They can be eaten hot or cold.