Tangyuan

Country Of Origin: China 🇨🇳

Tangyuan (or tanguan) is a traditional Chinese dessert made of glutinous rice balls that are usually served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping-pong ball, and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for reunion and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival.

History: Tangyuan is believed to date back more than 1,100 years to the Tang dynasty (618-907 AD). During that time, people in Ningbo began eating a type of glutinous rice ball stuffed with black sesame, lard and soft white sugar. There were several names for the dish, but in the early 1400s, it became widely known as ‘yuanxiao’ (meaning ‘first evening’) in honour of the first full moon of the Yuanxiao (‘Lantern’) festival from which it was named.

Our Favorite Recipe: https://redhousespice.com/tang-yuan/

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