{"id":12354,"date":"2019-11-19T01:49:15","date_gmt":"2019-11-19T01:49:15","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/the-custom-of-eating-tangyuan-on-the-lantern-festival-yuan-xiao-jie-shi-su-tang-yuan\/"},"modified":"2019-11-19T01:49:15","modified_gmt":"2019-11-19T01:49:15","slug":"the-custom-of-eating-tangyuan-on-the-lantern-festival-yuan-xiao-jie-shi-su-tang-yuan","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/vi\/the-custom-of-eating-tangyuan-on-the-lantern-festival-yuan-xiao-jie-shi-su-tang-yuan\/","title":{"rendered":"The custom of eating Tangyuan on the Lantern Festival \u5143\u5bb5\u8282\u98df\u4fd7\u2014\u2014\u6c64\u5706"},"content":{"rendered":"
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Tangyuan is a traditio<\/em>nal Chinese snack with a long history. It is said that Tangyuan originated in the Song Dynasty when a kind of newfangled food which was balls made of glutinous rice flour and filled with various candies became popular nationwide. It tasted sweet and delicious. As the glutinous rice flour balls sink and float in boiling water, it was named Fuyuanzi at first and renamed Yuanxiao in other regions later on. It is a traditio<\/em>nal custom for most people in southern China to eat Tangyuan together with family members. It is believed that Yuanxiao is a symbol of togetherness and eating Yuanxiao symbolizes happiness and good luck for the family in the new year.
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Over time, Tangtuan and Yuanxiao have become distinct types of food as a result of their different origins in northern China and southern China.
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Beijing’s Yuanxiao is made with an emphasis on the filling. At first, the filling is stirred and spread into a thin round; then after the filling cools in the air, it is cut into cubes smaller than a ping-pong ball. Rice flour wrapped around the outside Yuanxiao is thin and dry. It does not become pasty until it is put into boiling water and absorbs water.
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Southern China’s Tangtuan is made in a completely different way. It is kind of like making Chinese dumplings. First, mix glutinous rice flour in water and make it into dough. Then mix all ingredients for the filling together and put the well-mixed filling in a big bowl for use later. The filling of Tangtuan co<\/em>ntains more water than that of Yuanxiao, which is one of the differences between the two. Wrapping of Tangtuan also resembles that of Chinese dumplings, but without a rolling pin. As wet glutinous rice flour is rather sticky, one has to pull a small blob from the dough and shape it into a thin round. Get some filling with chopsticks and put it on the round. Turn the round with two hands and close the opening at the same time. A well-made Tangtuan glistens on the surface and with a tip on it, looks like a peach. As rice flour outside Tangtuan co<\/em>ntains enough water already and is very sticky, it is hard to preserve it and it is better to cook it right after it is made.
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