On the fifteenth day of the first month, the Lantern Festival, sweet and salty tangyuan is indispensable. Small partners know that every day of the Lantern Festival, netizens in the north and south will stand up for whether to eat tangyuan or lantern, and even the taste is sweet and salty.
Stop and stop, Micro Report Brother believes that this is a big festival, whether it is Lantern or TangYuan, as long as it is delicious. Just like you are used to eating sweet tangyuan in Guizhou, then this year it is better to try the fresh and try the oily but not greasy Xingyi chicken tangyuan. If you still want to re-taste a little, Xi Shui Amaranth Tangyuan is more recommended, the tangyuan made of red amaranth is cooked, plus red oil, spring onion and folded ear root, think of the saliva will flow to the ground. What are you waiting for? Let's take a look at the illustration together!
Xingyi chicken dumplings
(Xingyi chicken dumplings)
Flavor characteristics: shaped like lychee, snow white color, tender meat filling, fresh and fragrant, delicious soup, oil but not greasy.
Founded at the end of the Qing Dynasty, it has been handed down by four generations and has a history of more than 100 years, and has become one of the four signature snacks in the Xingyi area of Guizhou today. Xingyi chicken soup balls are unique, "all families are sweet, only I am salty and fresh". In the eyes of people who are accustomed to sweet tangyuan, chicken tangyuan is somewhat strange.
The key to the difference between chicken dumplings and other tangyuan is that chicken dumplings are stuffed with chicken, filled with chicken soup, and ordered with tahini sauce, which seems strange but has quite a flavor. It has a small and exquisite, snow-white, crystal clear sticky rice fragrance, and the aroma of chicken, pork, chicken soup, and sesame paste, which is combined with the fresh flavor of chicken, pork, chicken soup and sesame paste, and has the characteristics of sticky, smooth, refreshing, oily and not greasy.
Bijie Tangyuan
(Bijie Tangyuan)
Flavor characteristics: small, thin skin, more filling, fine and soft texture, delicious color, sweet and delicious.
Originating from Bijie, tangyuan is made of glutinous rice as the main raw material. The production method is to first soak the glutinous rice, then grind it into a pulp like grinding tofu, and filter out the water to become a hanging paste. The filling is particularly exquisite, with more than ten kinds of ingredients to mix different flavors, made separately, after the pot does not need to be fiercely fired, cooked with five separate pots, without stirring at the bottom of the pot, after cooking, put in a small bowl, slowly taste, the beauty of the taste is indescribable.
There are more than ten varieties of stuffing, such as washed sand, dates, ice chips, su ma, cherry, rock sugar, orange cake, rose, ham, sesame, walnut, etc., with different tastes, some are soft and smooth, some are sweet and cool, some are dry and fragrant, and some are fruity. Bijie tangyuan wins with its unique flavor, a bowl of ten tangyuan has ten different flavors, can meet all your needs, full of raw flavor, endless aftertaste.
Xi Shui Amaranth Tangyuan
(Xi Shui Amaranth Tangyuan Filling)
Flavor characteristics: typical local flavor characteristics of northern Qianbei, thin and tender skin, delicious taste, fine workmanship.
This is a very famous special snack in Xishui County, which specially uses local high-quality red amaranth starch, red amaranth, fresh meat and other raw materials. Pay attention to nature, pay attention to nutrition, and have a unique charm that cannot be tired of eating.
After the tangyuan is cooked, it is seasoned with red oil, shallots and folded ear roots, the bottom of the bowl is a layer of spicy red oil, the yellow and smooth tangyuan is scattered with green shallots and white folded ear roots, the outer skin is soft and slightly sweet, and the filling oil is moist and salty.
In the streets and alleys of Xishui County, you can taste the tangyuan, you can also go to the supermarket or store to buy it and cook it yourself at home.
Guiyang sauerkraut stir-fried tangyuan
(Stir-fried rice balls with sauerkraut)
Flavor characteristics: spicy aroma, tangyuan skin crisp and sticky, filling sweet and fragrant is not greasy.
Traditional tangyuan is mostly cooked, such as the above-mentioned chicken dumplings and amaranth dumplings are also cooked. And guiyang people who will eat adhering to the "innovation is creation" of the spirit of diners, will "boil" into "fried", fried after the tangyuan, crispy skin, sweet and fragrant, because the skin heat preservation is stronger, slightly hot, at the same time slightly greasy and sweet, difficult to accept.
But this does not bother the Guizhou people who "can eat and do", so the unsalted Guizhou sauerkraut, which is both a raw material and a seasoning, is chopped into small pieces, so that it is all attached to the surface of the tangyuan during the cooking process, reducing its greasiness. Finally, add dried chili peppers to make a spicy flavor, the tangyuan is crispy and sticky, and the sweet aroma is not greasy.
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Haven't eaten enough? There are also these alternative tangyuan
Guangdong four-style tangyuan
(Cantonese four-style tangyuan)
First, the mung beans, red beans, sugar winter melon, taro are boiled or steamed, peeled, respectively, add sugar, sesame, cooked lard and other condiments to make 4 kinds of sweet filling, the tangyuan skin is wrapped into 4 different fillings, make a mark. Cook 4 kinds of rice balls in water with added sugar. One dumpling from each bowl with a different filling. It is characterized by soft and delicate, and the four flavors vary.
Hainan vine tangyuan
(Chicken vine tangyuan)
Chicken feces vine is a leafy cranberry plant, which has the effect of clearing heat and anti-inflammatory, detoxifying and moisturizing the lungs and awakening the brain, which is called earth ginseng in the folk. vines are very uncomfortable at first, like, which makes people pinch their noses and frown. Smelling long is fragrant, and its smell penetrates into the lungs, making you wake up and feel refreshed. vine tangyuan is full of flavor after eating, comfortable and incomparable, making you unforgettable.
Sichuan heart and lung tangyuan
(Heart lung tangyuan)
The flavor snacks in Pengshui County, Sichuan Province, are made of glutinous rice flour, chopped dried tofu and winter vegetables, fried in lard to make filling, cooked with boiled pork hearts, pork lungs and a variety of seasonings. When eaten, it is then mixed with green onions, minced garlic, pepper powder, pepper, etc., which are delicious and delicious.
Hong Kong style enough ginger dumplings
(Hong Kong-style enough ginger dumplings)
The soup is filled with ginger juice made in sugar water, which is light and thorough, and the spicy ginger flavor seems to be embedded in the thin-skinned dumplings, and as soon as it is opened, the self-ground sesame seeds in the filling will flow out freely.
Shanghai sand dumplings
(Tangyuan of the Sand)
Shanghai's famous snack has a history of more than 70 years. It is made by boiling and grinding red beans in a big red robe, cooking the tangyuan with filling, and rolling the bean paste, which is characterized by beautiful color and pleasant bean flavor.
(Guizhou Metropolis Daily all-media reporter Shen Ling picture from the Network) (Metropolis Daily works, reprinted must be signed)