Tangyuan

Tangyuan, or tang yuan, is a delightful Chinese dessert crafted from glutinous rice flour and water. These treats can be enjoyed either boiled in a hot broth or syrup, or even deep-fried. They come in various sizes and can be filled or unfilled, making them a versatile choice for numerous occasions. Traditionally, tangyuan is relished during the Lantern Festival, Chinese weddings, the Winter Solstice Festival, and family reunions. The round shape of tangyuan symbolizes unity and familial togetherness.

Historically, this dessert has been known by many names. In northern China, it’s referred to as "yuanxiao" whereas in the south, it is known as "tangyuan." The preparation methods also vary between these regions. Common sweet fillings include sugar, sesame, sweet bean paste, and tangerine peel. Today, tangyuan is enjoyed year-round, with modern variations including fillings like chocolate, mashed potato, and pumpkin paste.

For savory tangyuan, it is typically served in a clear soup broth, while the sweet version often comes in a ginger-infused syrup. Unfilled tangyuan are popular in sweet dessert soups such as red bean soup or black sesame soup. This dessert is deeply connected to various festivals and remains a favorite across China. Similar dishes can also be found in Southeast Asian countries like Indonesia, Myanmar, the Philippines, Thailand, and Vietnam, each adding its distinctive touch.