Every time the traditional Chinese Lantern Festival, the picture in my heart, in addition to the sweet and sticky Lantern or Tangyuan, is a scene of family reunion. Whether it is the Lantern or the Tangyuan, its shape and taste mostly mean sweetness and consummation. Growing up in Beijing, I was mostly called lantern. The Lantern, known as the Tang Tuan and Yuanzi in ancient times, was slowly called the Lantern. Today's distinction, the Lantern is made by "shaking" so that the square filling is evenly wrapped with sticky rice noodles; tangyuan is filled with sticky rice bread. In the north, it is mostly called Lantern, and in the south, it is mostly called Tangyuan.
Before the Lantern Festival, he was invited to ningbo to give a lecture. At dusk, when I strolled to Kaiming Street in Ningbo, I was attracted by a sign of a Tangyuan shop. Painting a jar of ducks and a dog on the guise, I have thought about it repeatedly and can't understand it. When tasting Tangyuan, I very sincerely asked the clerk Fang Zhi that the founder of this old shop was called Jiang A Dog, and the painting on the guise was exactly the harmonic sound of his name (according to the Ningbo dialect).
Very folkloric, very simple, very homely, very humorous gestures, coupled with the delicacy of Ningbo tangyuan, let me unforgettable for many years.
Decades of writing career. During the Spring Festival, it will meet with many local special lanterns and special tangyuan. This sweet treat, accompanied by love, illumination, joy, reunion, although the taste is different, the cultural theme reflected is much the same...
Can you forget that in Weihai, Shandong Province, he was invited to participate in the Chinese Dessert Food Competition. Early in the morning, as I wandered on the beach, I saw a participating chef from the south gazing into the sea and pondering. Then, bending down in the dawn, quietly picking up balls and stones full of different patterns and looming different colors, the dawn is hazy, like a silhouette. He sat on the reef for a long time, like a stone sculpture.
Soon, colorful rain flower tangyuan appeared on the booth of the competition. People stared at it with amazement, praised it with admiration and applause, and it was indeed a revolution in the history of Tangyuan.
In the delicate soup cup, several tangyuan that are difficult to distinguish between true and false in appearance and rain flower stone are half sunk in the clear water. The spoon is gently stirred, the "color stone" is flipped up and down, just contained in the mouth, the "rain flower stone" instantly turns into a sweet and smooth and soft glutinous paste, and the fragrance of osmanthus flowers and dried fruits is slightly transparent. It's people tasting culture, tasting a fashion.
Speaking of which, this is not a painstaking feat. It was just a man with a heart who boldly pondered in the encouragement of the waves; it was only his clever move that changed the tangyuan from round to not-so-round; it only made the white tangyuan left over thousands of years into a little more brilliant. However, just a little bit of novelty has made this snack win the gold medal of the cooking competition, which has caused a sensation in the catering industry, and its popularity has been spread by diners at home and abroad, which may have inspired the conformists.
But in the land of Zhong Lingyu, the food culture is also very different from the vulgar place. The lotus flour dumplings in Yancheng, Jiangsu Province, are made by wrapping dry powder and wrapping filling hearts after gelatinization of lotus flour; the Hundred Fruit Wine Stuffed Dumplings of the Shanghai City God Temple are made of Hundred Fruits and Sweet Wine Brewed Together; as well as the Bijie Tangyuan in Guizhou, the Tofu Dumplings in Huangzhou, Hubei, etc., each tangyuan has a story, whether it is the Lantern Culture or the Tangyuan Culture, retaining the inheritance, promoting the novelty, and will bring surprises to people.
"Sleek" and not well received. White, slightly desolate. In fact, the creators show some edges and corners, more colors, and they also lose their way.
Source: Shu Yan Ruyu
Zhongguancun Magazine - New Economy, New Technology and New Culture
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