The fifteenth Lantern Festival of the first month is the most important traditional festival after the Spring Festival, people in addition to guessing the riddle of the lanterns, watching the lanterns and other festival activities, the north eats the Lantern, while the south eats tangyuan, tangyuan means reunion, peace and security of the good wishes, is the Lantern Festival must be a delicacy, and due to different regions and diets, the types of tangyuan are also very diverse, each with its own characteristics. Today we will list the delicious tangyuan from all over the country, after selection, the following 9 places of tangyuan are more famous, see if there is your hometown?
1. Zhejiang Ningbo | black sesame dumplings
In the Jiangsu and Zhejiang areas, the most famous is the Ningbo Tangyuan, which is most famous for the lard black sesame tangyuan. Soup dumplings are equivalent to dumplings to northerners in Ningbo, but after the winter solstice, they can be eaten until the fifteenth day of the first month. Pork plate oil, cotton sugar, sesame powder made into lard sesame filling balls, the final cooked soup round skin is smooth and thin, black sesame filling is smooth and fragrant, eat sweet and strong, very tempting.
2. Guangdong Chaoshan | four-style tangyuan
Guangdong Chaoshan area of the four types of tangyuan, is the mung beans, red beans, sugar winter melon, taro these four kinds of market cooked or steamed, add sugar, sesame, cooked lard and other mixed into four kinds of sweet filling, glutinous rice dough wrapped in filling after cooking, each bowl of one, a total of four, so that eat four different flavors, appear rich in layers.
3. Guizhou Xingyi | chicken dumplings
Chicken tangyuan is a traditional snack unique to Guizhou, different from the sweet tangyuan in other places, Guizhou tangyuan is salty and fresh, reflecting "everyone is sweet, only I am salty and fresh". Glutinous rice wrapped in chicken filling, the soup base is mixed with sesame sauce chicken soup, the umami taste of chicken and the mellow aroma of sesame seeds blend together, full of umami, and there are sticky, smooth, oily and not greasy characteristics, if you come to Guizhou Xingyi, you must try Oh!
4. Jiangsu Suzhou | five-color tangyuan
Suzhou famous five-color tangyuan, sweet and salty are prepared, the filling inside is various, respectively, made of fresh meat, rose lard, bean paste, sesame seeds, osmanthus lard and other 5 kinds of prepared filling, the color is also particularly good-looking, pay attention to the five colors of the five blessings. The dough is made by kneading vegetable juice with glutinous rice flour, yellow is generally pumpkin, red is generally carrot, green is matcha, yellow is generally used pumpkin.
5. Shanghai | beat sand dumplings
Exquisite Shanghainese people eat tangyuan is also very exquisite, so the sand dumplings are different from the traditional tangyuan, its biggest feature is "dry eating", the stuffed tangyuan is cooked and filtered dry, put into peanut flour, red bean powder or soybean powder inside the rolling around, the appearance of golden, very pleasant, compared to ordinary tangyuan, it tastes rich bean flavor.
6. Jiangsu Changzhou | wine brewing Lantern
The Wine Brewing Lantern is one of the traditional snacks in Changzhou, Jiangsu Province. The Lantern used for sake brewing lanterns is generally made by mixing glutinous rice flour and tapioca flour in proportion, adding pork plate oil and boiling water to knead into small balls. After boiling water, pour the dumplings and cook until they float, then turn off the heat immediately after the starch, goji berries, and brew the wine. Soft and sticky in the mouth, the clearly visible sake is made of rice, and the sweetness has a faint aroma of wine.
7. Sichuan Pengshui | heart and lung tangyuan
In the Sichuan-Chongqing region, where there is no spicy or unhappy, the tangyuan eaten is also heavier and becomes spicy. It is filled with stir-fried dried tofu and winter vegetables, mixed with boiled pork hearts and pork lungs, and eaten with green onions, minced garlic, pepper powder, peppers, etc. to have a unique flavor.
8. Shandong | jujube mud dumplings
Shandong is known as the hometown of jujubes, and the locals use local materials, so there are thick local characteristics of jujube mud tangyuan. The dates are steamed and pressed into a puree, then added with white caster sugar and a small amount of pork plate oil to form the filling.
9. Yunnan Zhenxiong | triangle tangyuan
In Zhenxiong, Yunnan, the traditional tangyuan here is not spherical, but wrapped in a triangular shape, and its special shape is rare in the country. It originates from the local custom of kneading tangyuan into the shape of a mountain as a sacrifice to the mountain god. Authentic triangle rice balls are divided into two flavors of filling, with "Su Ma Bao Heart". There are also "oil-rich hearts" such as lard, peanuts, rock sugar, and sesame seeds.