The origin of glutinous rice balls

Tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) began to eat a novel food, which was filled with black sesame seeds and lard, added with a little sugar, and wrapped in glutinous rice flour. After cooking, it tastes sweet, delicious and interesting.

Because this glutinous rice dumpling floats and is heavy when cooked in a pot, it was originally called "floating Zi Yuan" and was later renamed as jiaozi in some areas. However, jiaozi symbolizes better family reunion. Eating jiaozi in the new year means family happiness, so it is a must-have food for the Lantern Festival on the 15th day of the first month.

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Introduction of featured jiaozi.

1, Changsha Sisters Tangyuan

A famous snack in a hotel in Changsha has a history of more than 60 years. It was named after it was run by two sisters of Jiang family in the early years. Its production method is to grind glutinous rice and rice into pulp, take powder as skin, and use jujube paste, sugar and osmanthus as stuffing. Its color is white, crystal clear, small and exquisite, fragrant and sweet.

2. Chongqing Lingtangyuan

Lingtangyuan is a traditional snack in the mountain city of Chongqing, and it is an old name in Chongqing with a history of more than 80 years. In 1930s, Lin, the founder of Ling Tangyuan, sold Dangdan Tangyuan in Shuangfengyi Street in Chongqing, and named it Lin Tangyuan. Because his dumplings are genuine, sticky, fragrant, sweet and delicious, they quickly became popular in the mountain city and gradually became famous.

3. Shandong jujube paste jiaozi

First, cook the big jujube, remove the core and mud, remove the film with pig's plate oil and mash it with a knife. Add sugar, knead into stuffing, and make small dumplings with water mill. Stir-fry sesame seeds and sugar into fine powder to make fried noodles, and roll the cooked dumplings in the fried noodles. It's oily and soft when eaten.

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