A food made from glutinous rice flour.
Those boiled in water are called water dumplings or glutinous rice dumplings, which are more common during the New Year and Lantern Festival solar eclipses.
There are also steamed ones.
Lots of stuffing.
Dragon Boat Festival food in the Tang Dynasty.
Today, the large and dry ones are called dumplings, and the small and soupy ones are called dumplings.
Tuan means round shape.
There are "Yulu Tuan" and "Ruyi Tuan" in Tang Wei Juyuan's "Recipe".
In the Song Dynasty, Hangzhou water dumplings and glutinous rice dumplings became famous.
Later generations will follow it.
Wang Renyu of the Five Dynasties "Kaiyuan Tianbao Legacy": "Every Dragon Boat Festival in the palace, flour balls and corn millet are made and stored in golden basins." Song Wu's "Zhongfulu": "Boiled sand Recipe for the dumpling: add sugar to adzuki bean or mung bean paste, cook into a ball, wrap with raw glutinous rice flour to make a large ball, steam or boil in soup. "Qing Yuan Mei's "Suiyuan Food List": "Radish glutinous rice balls, water noodles. Tangyuan. "Qing Jialu·March·Roasted Lotus Roots with Green Tuan": "Green dumplings and roasted lotus roots are sold in the market, and they are a folk food for people to worship during the Qingming Festival."
It was called Laowan in the Tang Dynasty (said by Yu Zhengxie in the Qing Dynasty).
In the Song Dynasty, he was called Yuanzi (also written as "Yuanzi").
Because of the cooking during the Lantern Festival, it was later called Yuanxiao.
Today it may be called glutinous rice balls.
Hangzhou, the capital of the Southern Song Dynasty, had shops specializing in Yuanzi, and Zhangjia Yuanzi Shop was the most famous.
It is made by wrapping glutinous rice flour with sweet or salty filling and cooking it in boiling water.
There are also some without fillings, such as the modern rice dumplings made with rice wine.
The poem "Yuanzi" by Zhu Shuzhen of the Song Dynasty: "The light and round meat is better than chicken head meat, and the smoothness is better for crab eye soup." Song Wu Zimei's "Meng Liang Lu·Meat and Vegetarian Food Restaurant": "It is also a noodle restaurant. , specializes in yam yuanzi and zhenzhu yuanzi. "Qing Yuan Mei's "Suiyuan Food List·Dim Sum·Water Flour Rice Balls": "The rice balls are made with water powder and are extremely smooth.
Pine nuts, walnuts, and lard are used. , sugar can be used as filling, or tender meat can be smashed with the tendons removed, and minced green onions and autumn oil can be added as filling.
How to make gouache: Soak glutinous rice in water for a day and night, grind it with water, and put it in a cloth. Connect it, add ash under the cloth to remove the residue, and take the fine powder and dry it in the sun. "Xue Baochen of the Qing Dynasty" "Vegetarian Theory: Tangyuan": "Zhou Bi Dapeng's poem "Yuanxiao Fuyuanzi", Zhu Shuzhen's poem "Yuanzi" is. The name of Yuanxiao glutinous rice balls has been around since ancient times.
Nowadays, people knead the stuffing into small pieces, roll them into glutinous rice flour, then wet them and roll them into small pieces, which is called Yuanxiao.
< p>Break it into pieces with water and glutinous rice flour, and wrap them with stuffing.The ancients used these two methods. The virtues of drinking well and eating well are as broad as the sea, which is just a trace of a prison pill.
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