1. Mix glutinous rice flour with water and 50 grams of white sugar (water should be added slowly, and the mixed glutinous rice flour should not be too thin) and knead into small balls, dipped in sesame seeds and set aside.

2. Heat the pan, add oil, heat 5 layers over low heat, add the glutinous rice balls dipped in sesame seeds, and stir while frying. Turn into golden brown and take out of the pot.

3. Put a little water in the pot, add sugar and honey (ratio is 1:2:0.5) and stir-fry until foaming, add glutinous rice balls and cherries and mix well.

Tangyuan originated in the Song Dynasty of China. At that time, Mingzhou (now Ningbo City, Zhejiang Province) started to eat a novel food, which used black sesame seeds, lard, and white sugar as raw materials. First, the black sesame seeds were ground into powder, and then the lard and white sugar were added one after another. Add the mixture and knead it into a ball to make a filling. Use glutinous rice flour to roll the outside into a round shape. After cooking, it tastes sweet, delicious and interesting. Because this kind of glutinous rice ball floats and sinks when boiled in the pot, it was first called "Floating Yuanzi", and later "Floating Yuanzi" was renamed Tangyuan.

Tangyuan with some spicy vegetables protects the spleen and stomach. Tangyuan is particularly high in sugar, and food that is too sweet can affect the spleen and stomach. Chinese medicine says that "sweetness enters the spleen". Sweet foods such as glutinous rice balls have a "sluggish" effect. Taking them in moderation can bring energy to the stomach and help digest and absorb the food in the stomach. However, eating too much will slow down gastrointestinal motility. , leading to gastrointestinal symptoms such as burping, flatulence, diarrhea, loss of appetite, and indigestion.