Brief introduction of tangyuan

Tangyuan, also known as Yuanxiao, Tangtuan and Piao Zi Yuan, is one of the representatives of traditional snacks in China, and it is a spherical food made of glutinous rice flour. There are usually fillings, which are cooked and eaten with soup. At the same time, it is also the most distinctive food of the Lantern Festival with a long history.

According to legend, 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. In some areas in the south, people will also get used to eating glutinous rice balls during the Spring Festival.

Extended data:

Introduction of featured jiaozi.

1, Suzhou Wuse Tangyuan

Located in Suzhou Wumen rice noodle shop, glutinous rice flour and japonica rice flour are used as raw materials, and the stuffing is made of fresh meat, rose lard, bean paste, sesame seeds and osmanthus lard. Jiaozi is sweet and salty, and is famous for its Jiangnan flavor. Created in the Republic of China!

2. 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.

3. Guangdong Siwei Tangyuan

Firstly, mung beans, red beans, sugar wax gourd and taro are cooked or steamed respectively, peeled, and seasonings such as white sugar, sesame seeds and cooked lard are added respectively to make four kinds of sweet stuffing, and the dumplings are wrapped in four different stuffing centers and marked. Boil four kinds of glutinous rice balls with sugar. A jiaozi, with different fillings in each bowl. It is characterized by softness, smoothness and delicacy, and the four flavors are different.

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