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Tangyuan
From Wikipedia, the free encyclopedia
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This article does not cite any references or sources. (November 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. |
| Tangyuan | |||||||||||
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| A bowl of tangyuan | |||||||||||
| Traditional Chinese: | 湯圓 or 湯團 | ||||||||||
| Simplified Chinese: | 汤圆 or 汤团 | ||||||||||
| Hanyu Pinyin: | tāngyuán or tāngtuán | ||||||||||
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| Yuanxiao | |||||||||||
| Chinese: | 元宵 | ||||||||||
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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 filled or unfilled. It is traditionally eaten during Yuanxiao, or the Lantern Festival.
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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, the prevailing names are tangyuan or tangtuan. Legend has it that during Yuan Shikai's rule (1912-1916), Yuan disliked the name Yuanxiao because it sounded identical to "remove Yuan" (袁削), and so mandated that the name Tangyuan be used instead. This name literally means "round balls in soup". Tangtuan similarly means "round dumplings in soup".
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:
- Sesame paste (ground black sesame seeds mixed with sugar and lard) - the most common filling;
- Red bean paste;
- Chopped peanuts and sugar.
Savoury filling is usually a pork meat ball.
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). 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.
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.
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.