Today, usher in the first full moon night of the Lunar New Year
——The Lantern Festival on the fifteenth day of the first month
On this day, the lantern is tasted in the north and the tangyuan is tasted in the south
The family sat around the stove
It's this steaming bowl of delicious air
Symbolizes a family reunion that has been lost for a long time
Below, please follow the lens of the Honor V40
Look for the taste of reunion on the land of China
▲Tangyuan 丨 Glory V40 shooting
/Ningbo water mill lard tangyuan/
Ningbo has the earliest story of Tangyuan. Tangyuan was first called "Fuyuanzi", which originally arose in Mingzhou, which is now Ningbo.
Black sesame seeds, lard as filling, supplemented with sugar, wrapped in glutinous rice flour, it can be said that Ningbo's water-ground lard dumplings, is the most original and authentic tangyuan taste.
▲Fried lard 丨 glory V40 shooting
Locals know that only with thin and smooth skin, white as mutton fat, delicate and lubricated high-grade pork plate oil, and then decorated with fragrant sugar osmanthus flowers, can you make tangyuan with the right taste.
▲Water mill lard tangyuan 丨 glory V40 shooting
In the early morning, the family gathered together to enter a bowl, one bite down, the aroma of black sesame seeds hit the taste buds and atrium, the sticky but not sticky dough skin jumped between the lips and teeth, and the smooth lard at the corner of the mouth made Ningbo people taste addicted.
/Suzhou five-color tangyuan/
In Suzhou, tangyuan is also called tangyuan, if there is a heart, it is a group, and if there is no heart, it is a circle, which is the unique stubbornness of Suzhou people.
There are many kinds of tangyuan in Suzhou, but the most distinctive is the five-color tangyuan. It originated in the Republic of China period and is a traditional local snack in Suzhou.
▲Pack five-color tangyuan 丨 glory V40 shooting
The five-colored tangyuan is inlaid with glutinous and japonica rice flour, and wrapped with five kinds of fillings, including fresh meat, rose lard, bean paste, sesame seeds, and osmanthus lard.
▲Five-color tangyuan 丨 glory V40 shooting
Meat is sweet and salty, a complaint of heartfelt intestines, the tip of the tongue touches the poetry of wandering and returning to the heart, evoking the riverside of the xietang in the depths of memory, the sound of pulp lights and shadows.
/Guizhou Xingyi chicken dumplings/
This is an "outlier" that appears in the sweet tangyuan team.
At the end of the Qing Dynasty, there was an old man named Zou Xuanhua in Huangcaoba in Xingyi, who created the craft of chicken wrapping tangyuan, and merchants from the south to the north, passing through Huangcaoba, had to go to the snack bar to taste it to feast on their mouths, and this way of eating has continued to this day.
▲Chicken Tangyuan 丨 Glory V40 shooting
The white chicken is minced and slightly flavored to form the filling, which is rounded out of the pan under the wrapping of glutinous rice skin. If you want to excel, sesame sauce fresh chicken soup is essential, that mouthful of warmth from the throat into the stomach, Guizhou people's taste buds are comforted at this moment.
"Everyone is sweet, only I am salty and fresh", today's chicken soup balls have been passed down from generation to generation for more than 100 years, and have become a unique specialty food in Xingyi.
/Yunnan bean noodle dumplings/
For Kunming people, breakfast is inevitable to order a bean noodle soup ball.
A bowl of bean noodles wrapped in bean noodles, with a rich sugar aroma, accompanied by spicy rice noodles, this spicy and sweet, is the unique taste memory of Yunnan people.
▲Bean noodle soup ball 丨 glory V40 shooting
Bean noodle dumplings are the most traditional tangyuan method in Yunnan, and you can find them in many sugar water shops or snack bars.
▲Wrapped soybean flour 丨 Glory V40 shooting
The delicate and soft tangyuan emits the unique aroma of soybean powder, and then poured with boiled syrup, bite into the bean noodle tangyuan, the sweetness of that mouth is better than a thousand words, and it is the most unforgettable memory of every Kunming people in childhood.
Today, it is advisable to eat hometown tangyuan
At this moment, you may be in a different place, on the road
No matter how busy life is, don't forget to eat a bowl of hometown tangyuan today
The road ahead is long, but the warmth is with it, and it is safe all the way
*The material in this article is shot using honor V40, using slow motion mode, large aperture mode, pro mode and other functions.
What other unique flavors do you have in your hometown?
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