❀ Different Dialect Different TangYuan ❀

Happy Winter Solstice to everyone ! ✧*｡٩(ˊᗜˋ*)و✧*｡

Have you eaten your tangyuan / sweet dumplings ? YES I have eaten and have a blessed day ! The festival has been played an important role to our Chinese People nowadays. This day is a time for parents , your brothers , sisters and siblings to gather together and having meal today. Siblings are getting together and making / eating the tangyuan which also symbolize reunion. ( ´∀`)

Okay. Some of the food expert will make different variety like Disney Winnie the Pool , bear , duck , panda and any cutie on the tangyuan. Occasionally they will stain on different types of colour or put in different types of ingredients like red bean , sweet osmanthus flower , etc. 

YESS , it makes more appetizers and makes people drool with envy. But for me , I feel lazy if need to do a lot of hard work lol. ლ(╹◡╹ლ)

My elder sister told me that the way of people cook in West Malaysia is different from East Malaysia. They use plain tangyuan cook with caramel and ginger. Maybe I will try in next time.

Originated from Hakka , Teochew.

Usually , tangyuan are made of glutinous rice flour , to be more colourful , they will add in colours to make it more attractive. My mum uses crystal rock sugar instead of using the ordinary sugar to cook this tangyuan soup. Most of them cook in sweet soup and savory broth.

Crystal rock sugar helps to facilitate expectoration and moisten our lungs ! (≖‿ゝ≖)✧

To stain the green-pearl colour , my mum uses pandan leaves to stain on the plain tangyuan.

Apparently they don't wrap anything inside , but they make sweet soup. Yums ! This is a new try from my mum !    

Originate from Fuchao , after cooking the tangyuan and use the strainer to strain the liquid. After that , prepare whole plate of peanut powder and sprinkle and mix until all the powder stick to the tangyuan. ( because the peanut is considered heaty , we eat less )

Sometime they will substitute the peanut powder with soya bean powder or sesame. Yums ! We also need not wrap anything inside. (*˘︶˘*).｡.:*♡

Originated from Cantonese.

First, stir fry the eggs and meat first , pour in chicken stock  until the whole soup boiling. Then put in the tangyuan and cook until they float and increase twice in size. Lastly add salt to taste DONE. (´◉㉨◉)

Literally , the tangyuan was stuffed small dices of palm sugar / gula melaka , it tastes salt with soup and tastes sweet inside the tangyuan. It reminds me that not everyone is the same individuality , but we are flowing the same bloodline.

We should not forget this beautiful and amazing tradition.

With the busy pace in modern world , no leaves to fly back home , this tradition is gradually forgotten by younger generation. No , this is our tradition , even though we are being busy with the work , assignments , projects , study or other matter , but still , we should not forget what our ancestors bring this amazing Chinese Traditional to us. 

We should appreciate it with love and treasure. ლ(❛◡❛✿)ლ

With Love ,

Judith Khoo