Today is a traditional festival in China - lantern festival. Here, first of all, I wish you all a safe and healthy family! Happy Lantern Festival!
On the day of the Lantern Festival, there is a national food custom, that is, eating lanterns or eating tangyuan. "Lantern" as a food, in China has a long history. In the Song Dynasty, folk were popular for a novelty food eaten during the Lantern Festival. This kind of food, the earliest called "floating yuanzi" and later called "lantern", the businessman also called it "yuanbao". In ancient times, the price of the "Lantern" was relatively expensive, and there is a poem that says: "Your guests hook the curtain to see the Royal Street, and the treasures in the city come for a while." There is no way to go to the flower rack in front of the curtain, and no money can be returned. ”
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The Lantern is mainly popular in the north of China, and there is a similar food in the south, called tangyuan. The custom of eating tangyuan at the Lantern Festival began in the Eastern Jin Dynasty and flourished in the Tang and Song dynasties. During the Eastern Jin Dynasty, people ate bean paste and oil cake, or white porridge pan cake, on the fifteenth day of the first month. It can be said that these two kinds of dim sum are the original forms of making the Lantern. According to historical records, in the Northern Song Dynasty's Bieliang (present-day Kaifeng) and the Southern Song Dynasty's Lin'an (present-day Hangzhou), Tangyuan developed into a flavorful snack served all year round.
Although the Tangyuan created by the Chinese nation has a wide variety, but they are all sweet, only the Xingyi Chicken Tangyuan, the capital of Guizhou Qianxi Buyi and Miao Autonomous Prefecture, is salty and umami, which changes the tradition and is a rare local flavor snack.
Chicken tangyuan was founded at the end of the Qing Dynasty and has been handed down for many generations and has a history of more than 100 years. It has become the aroma of today's small and exquisite, snow-white, crystalline glutinous rice fragrance and the fresh aroma of chicken, pork, chicken soup, and sesame paste, and has the characteristics of sticky, smooth, refreshing, oily and not greasy.
In addition to the chicken dumplings in the southwestern Qianxi (Xingyi) region, there is also a star in the tangyuan produced in Guizhou, that is, Bijie tangyuan.
Bijie tangyuan pays attention to the filling. Made with more than 10 blends, it has a unique flavor. Originated in Bijie, Guizhou, it has a history of more than 80 years. It is loved by the public for its unique flavor of small, thin skin, many fillings, different fillings, delicate and sweet textures.
During the Song Dynasty, Chen Dasuo praised the "water ball" in the "Recipe for The Vegetables of the Heart": "Tuan Tuan Flour, dots of cane cream." Bathed in deep water, sweet and fragrant. "The water ball is the tangyuan, and the straw is the glutinous sorghum. The use of sorghum to make tangyuan is now rare in the whole country, and Bijie tangyuan uses and inherits this special variety of sorghum.
"Sinking water" is agarwood boiled water. Agarwood is a kind of tree, fragrant and rich, can be used in medicine, the main treatment of qi reverse wheezing, vomiting, hiccups, abdominal pain and other symptoms. However, it seems that the boiled rice balls in deep water have been lost.
The introducer (also known as "crispy hemp") filling of Bijie tangyuan
Bijie Tangyuan is processed from high-quality new glutinous rice into water-ground hanging pulp powder, which is delicate in powder, soft in sticky and snow white as jade. There are 10 kinds of fillings, including Weining ham, five kernels, introducer (i.e. crispy hemp), rose, washing sand, ice orange, sesame, peach kernel, sugar, and dates. The shapes are round, flat, peach, diamond, dumpling, date, pear and so on. Entered Guiyang during the resistance period and was deeply loved. Among the Guizhou tangyuan, Bijie tangyuan is unique and well-known.
Today, did you eat tangyuan?
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Source: Wu Maozhao, ed., Gourmet Guizhou Exploration Collection.
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Source: Guizhou Radio and Television Station
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