Tangyuan, also known as "Yuanxiao", "Tangyuan" and "Floating Yuanzi", is one of the representatives of traditional Chinese snacks. It is a spherical food made of glutinous rice flour.

Usually there are fillings, cooked and served with soup.

It is also the most distinctive food of the Lantern Festival and has a long history.

It is said that glutinous rice balls originated in the Song Dynasty.

At that time, Mingzhou (now Ningbo City, Zhejiang Province) started to eat a novel food, which was filled with black sesame and lard, a little white sugar was added, and the outside was rolled into a round shape with glutinous rice flour. After cooking, it tasted sweet and delicious.

Very interesting.

Because this kind of glutinous rice dumpling floats and sinks when cooked in the pot, it was first called "Floating Yuanzi". Later, in some areas, "Floating Yuanzi" was renamed Tangtuan.

However, glutinous rice balls symbolize a better family reunion, and eating glutinous rice balls means family happiness and reunion in the new year, so it is a must-have delicacy during the Lantern Festival on the 15th day of the first lunar month.

In some areas of the south, people are also used to eating glutinous rice balls during the Spring Festival.

Extended information: Introduction to special glutinous rice balls 1. Suzhou five-color glutinous rice balls are located in Wumen Rice Noodle Shop in Suzhou. They are made with glutinous and japonica rice noodles and filled with five kinds of fillings including fresh meat, rose lard, bean paste, sesame, and osmanthus lard.

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The glutinous rice balls are both sweet and salty, and are a popular Jiangnan flavor.

Created in the Republic of China!

2. To make Shandong 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 sugars and knead them into the filling. Then grind the glutinous rice flour with water to make small glutinous rice balls. Fry the sesame seeds and whiten them.

Grind the fine sugar into fine powder to make fried noodles. Roll the cooked glutinous rice balls into the fried noodles. They will be oily and soft when eaten.

3. Cantonese four-style glutinous rice balls: first boil or steam mung beans, red beans, sugared winter melon, and taro separately, peel them, add sugar, sesame, cooked lard and other condiments respectively to make four kinds of sweet fillings, wrap the glutinous rice balls separately

Add 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.