Tangyuan or tang yuan is a Chinese dessert that is a ball of glutinous rice flour and water that has been either boiled and served in a hot broth or syrup or else deep-fried. They are traditionally eaten during Yuanxiao in the Lantern Festival, but also served as a dessert on a Chinese wedding day.
About Tangyuan (food) in brief
Tangyuan or tang yuan is a Chinese dessert that is a ball of glutinous rice flour and water that has been either boiled and served in a hot broth or syrup or else deep-fried. Tangyuan can be either small or large and filled or unfilled. They are traditionally eaten during Yuanxiao in the Lantern Festival, but also served as a dessert on a Chinese wedding day, the Chinese Winter Solstice Festival, and any occasions such as a family reunion. The round shape of the balls and the bowls in which they are served symbolize family cohesion.
The most renowned varieties of tangyuan are tongi and tongi sui. However, they are also come to be eaten throughout China and in various regions in various Chinese regions. Today, the food is all year round and is commonly found in the frozen food section of Asian supermarkets in China and overseas. In Indonesia, an version, called Wedang Ronde, is a popular food eaten during cold temperatures and is often boiled in mild fragrant fragrant ginger leaves, often left in a sweetened broth and left to set.
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This page is based on the article Tangyuan (food) published in Wikipedia (as of Dec. 23, 2020) and was automatically summarized using artificial intelligence.
