 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (November 2007) |
| Tangyuan (food) | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
 |
|||||||||||||||
| A bowl of tangyuan | |||||||||||||||
| Traditional Chinese | 湯圓 or 湯團 | ||||||||||||||
| Simplified Chinese | 汤圆 or 汤团 | ||||||||||||||
| Hanyu Pinyin | tāng yuán or tāng tuán | ||||||||||||||
|
|||||||||||||||
| Yuanxiao | |||||||||||||||
| Chinese | 元宵 | ||||||||||||||
|
|||||||||||||||
Tāngyuán is a Chinese food made from glutinous rice flour. Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served in boiling water. Tangyuan can be either small or large, and filled or unfilled. It is traditionally eaten during Yuanxiao, or the Lantern Festival.
Contents |
Name
Historically, a number of different names were used to refer to the tangyuan. During the Yongle era of the Ming Dynasty, the name was officially settled as 'yuanxiao', a name derived from the 'Yuanxiao festival', also known as the Lantern Festival. This name literally means "first evening", being the first full moon after Chinese New Year, which is always a new moon. This name prevails in northern China.
In southern China, however, it is called 'tangyuan' or 'tangtuan'. Legend has it that during Yuan Shikai's rule from 1912 to 1916, they disliked the name 'Yuanxiao' because it sounded identical to "remove Yuan" 元宵), and so they changed the name to 'Tangyuan' instead. This new moniker literally means round balls in soup. 'Tangtuan' similarly means "round dumplings in soup".
Ingredients
In both filled and unfilled tangyuan, the main ingredient is glutinous rice flour. For filled tangyuan, the filling can be either sweet or savoury.
Sweet fillings can be:
- A piece of cut sugarcane rock candy;
- Sesame paste (ground black sesame seeds mixed with sugar and lard) - the most common filling;
- Red bean paste (Azuki bean paste);
- Chopped peanuts and sugar.
Serving
Tangyuan is cooked in boiling water. Filled tangyuan is served along with the water in which it is boiled (hence the "soup" in the name).
Unfilled tangyuan is served as part of a sweet dessert soup (known in Cantonese cuisine as tong sui, which literally means "sugar water"). Common types include:
- Red bean soup
- Black sesame soup
- Ginger and rock sugar;
- Fermented glutinous rice (醪糟 or 酒釀), Sweet Osmanthus and rock sugar.
Availability
The most famous varieties come from Ningbo and Wenzhou in Zhejiang Province. However, they are traditionally eaten throughout China.
Originally, tangyuan was associated with the Lantern Festival. However, it has also come to be associated with the Winter Solstice and Chinese New Year in various regions. Today, the food is eaten all year round. Mass-produced tangyuan is commonly found in the frozen food section of Asian supermarkets in China and overseas.
Similar dishes
In southern Vietnam, a similar dish, called chè xôi nước, is served in a mild, sweet liquid flavored with grated ginger root. In northern Vietnam, bánh trôi (also called bánh trôi nước) and bánh chay are also very similar, with the latter being served with coconut milk. In the Philippines, the dish ginataang bilo-bilo is also served in coconut milk, and sometimes local produce such as plantains (saba), tapioca, and/or sweet potatoes are cooked in. Gulab jamun is an Indian dessert that is made of fried dairy dough balls served in a bowl of syrup.
See also
 |
Wikimedia Commons has media related to: Tangyuan |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
