Let's guess, what the ancients said, floating dumplings, refers to dumplings.

Tangyuan, also known as Fuyuanzi, is one of the representative snacks of Han nationality in China. Tangyuan originated in Song Dynasty, and its skin is mainly composed of glutinous rice flour, which is sweet in taste and warm in nature, and belongs to spleen, stomach and lung meridians. It is rich in carbohydrates, calcium, iron, riboflavin and nicotinic acid, and has the dietotherapy effects of tonifying the middle warmer, benefiting qi, astringing sweat and stopping diarrhea.

its making method is to bake black sesame seeds in an oven, then pour them into a wall-breaking machine to break them, pour butter into a pot, pour soft white sugar after melting, stir until the white sugar melts, pour black sesame seeds into pieces, stir them until they are sticky, knead the black sesame seeds into balls, freeze them, pour glutinous rice flour and lard, add hot water at 45-5℃ for three times, and knead them for about 5 minutes, then pull the dough into small pieces.

The glutinous rice flour, sugar and oil content of glutinous rice balls are high, which may induce ketoacidosis. The oil and calories in glutinous rice balls are high, and excessive consumption is easy to increase blood lipid and weight; The digestive function of the elderly and infirm is decreased, especially the swallowing reflex of the elderly is relatively slow, which may cause aspiration due to swallowing disorder and should be eaten in small quantities.

classification:

1. Chongqing Lingtangyuan.

in the 193s, Lin Minghe, the founder of Lingtangyuan, sold Dangdan Tangyuan in the street of Shuangfengyi, Chongqing, which was named Lin Tangyuan. Because his tangyuan was genuine, glutinous, sweet and delicious, it quickly became popular in the mountain city and gradually became famous far and near. Later, Yu Hexiang's firm was opened, and semicolons were successively opened in Chengdu, Kunming, Shanghai, Guangzhou, Nanning and other places, and the industry gradually expanded, and Lin Minghe gradually developed into a tycoon in Chongqing's business circles.

2. Chengdu glutinous rice balls.

At the beginning of the last century, Lai Yuanxin, a native of Jianyang, went to Chengdu to sell glutinous rice balls. Because of their good quality and delicious taste, people called them Lai Tangyuan. The glutinous rice flour is selected and kneaded with water, and wrapped with a stuffing made of sesame, white sugar and melted lard. The dumplings are sweet and smooth, fat but not greasy, waxy but not sticky.