As a home-cooked dessert, the popularity of ice mash tangyuan in Chengdu is probably like that of Dingsheng Cake to Hangzhou Ling'er. Because of this, when the founder of "Miss Fu in Chengdu" opened a string shop, he also deliberately retained this simple dessert of childhood. Many friends in Chengdu also said that eating ice tangyuan is like returning to the summer of childhood.
As various red oil hot pot and skewer shops in Hangzhou blossom everywhere, mashed ice powder and ice soup balls have also spread through the menu of hot pot restaurants. Experienced foodies, when eating the red oil pot, will remember to order a bowl, tell the order brother, first do not rush. After half a tour, the red oil pot became more and more spicy, and the sweat on the brain door began to sweat, and a bowl was placed in front of each person.
The soul of the ice mash dumplings lies in the small dumplings and mash. For small tangyuan, the best nature is the glutinous rice dumplings hand-kneaded every day, and there are also merchants who cut them into the shape of cylinders for convenience. Mash, in fact, is what Hangzhou people often say about sweet wine brewing, although it is not difficult to make, but it is also quite laborious. If you pay more attention to it, you will add some fresh fruit and peanut crushed before serving.
The ice mash dumplings in front of me, the fine sand ice piled up into a hill, and when served to the table, it was still faintly cool, poured a spoonful of handmade brown sugar, and spread the mash with rice on the tip of the "iceberg". Swallow a large spoonful, frost fragrant tangyuan Q bomb, the aftertaste with a little sour, the fire gas instantly reduced by half, only sweet in the mouth, can't help but admire the Chengdu people for eating spicy exquisite and enjoyment.
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Source: Qianjiang Evening News Hourly News