Ningbo Tangyuan (宁波汤圆) is one of the traditional specialties of Ningbo and a representative of Chinese snacks. Originating during the Song Dynasty, tangyuan began as a novel treat made by filling glutinous rice balls with various sweet fillings and cooking them until they floated, earning them the name “fuyuanzi (浮圆子)” or “floating balls.” In some regions, “fuyuanzi” evolved into “yuanxiao.” Ningbo tangyuan, with its unique preparation and flavor, stands out among its peers, winning widespread acclaim.
Production Process:
- Making the Dough: Premium glutinous rice is soaked, ground into a paste, filtered, and settled to produce water-milled glutinous rice flour. This flour is then made into dough, which should be thin, smooth, and white as mutton fat.
- Preparing the Filling: Black sesame seeds are roasted and ground into a fine powder, then mixed with lard and sugar to create a fragrant, sweet, and oily filling.
- Shaping the Tangyuan: The filling is wrapped in the dough and rolled into balls. The process requires skill to ensure uniform size and a smooth, round shape.
- Cooking: The tangyuan are boiled in water until they float. The cooking must be carefully timed to avoid breaking or sticking.
Characteristics and Flavor:
Ningbo tangyuan are known for their fragrant, sweet, fresh, smooth, and glutinous qualities. The thin, smooth skin shines like mutton fat, while the filling is sweet, fragrant, and oily. When bitten into, the tangyuan release a burst of flavor, with the delicate skin and rich filling creating a delightful contrast. This unique taste and texture make Ningbo tangyuan a favorite among many.
Cultural Significance:
Ningbo tangyuan is more than just a delicious treat; it is a cultural symbol and a festive tradition. During the Spring Festival, every household in Ningbo makes tangyuan to celebrate the New Year, symbolizing reunion, harmony, happiness, and good fortune. Ningbo tangyuan also embodies people’s love for life and their best wishes for the future.
