Ningbo Tangyuan

Ningbo Tangyuan

　　Tangyuan is one of the famous snacks in Ningbo and also one of China’s representative snacks, boasting a very long history. Legend has it that tangyuan originated in the Song Dynasty. At that time, a novel food became popular across regions—various sweet fillings wrapped in glutinous rice flour balls. Once cooked, they were sweet, delicious, and quite fun to eat. Because these glutinous rice balls floated and sank in the pot, they were initially called “floating yuanzi.” Later, some regions renamed them “yuanxiao.” Unlike people in the north, it is a traditional custom for Ningbo locals to gather as a family on the morning of Chinese New Year to enjoy tangyuan together.

　　　When it comes to Ningbo snacks and specialties, Ningbo Tangyuan is always the first to come to mind, especially for outsiders. As for salted crabs, mud snails, and the like, they are usually treats cherished among locals and are far less famous than Ningbo Tangyuan. Nowadays, fewer Ningbo people mention or eat Ningbo Tangyuan, and news about “non-Ningbo people producing Ningbo Tangyuan” no longer stirs much reaction. But recently, due to frequent hosting duties and answering many questions about this “local specialty,” someone suddenly wondered—could there be any intrinsic connection between Ningbo Tangyuan and the people of Ningbo?

　　First, Ningbo Tangyuan has a clean, white, and perfectly round appearance. White symbolizes integrity, while the smooth roundness reflects flexibility without rigidity. I believe the people of Ningbo would not deny such traits of purity, integrity, and adaptability. However, if someone thinks that being soft and round means easy to bully and takes a big bite, the hot lard filling inside the tangyuan will surely teach them a lesson. The people of Ningbo are not to be trifled with, haha.

　　The outwardly fresh and white Ningbo Tangyuan hides a pitch-black filling of sesame seeds, reflecting the Ningbo business community's ruthless determination in navigating the commercial seas. Without such a “black heart,” it would be impossible to achieve such success. This truly mirrors the notion that not only must the tangyuan filling be black, but it must be black and shiny. “Black-heartedness” is not unique to Ningbo’s business philosophy—it’s inherent in commerce. And behind both Ningbo’s commercial “black-heartedness” and the tangyuan’s “black-heartedness,” there is a commonality: it must not only be black but also shine with darkness. Most importantly—it must be “sweet”! That is perhaps what makes Ningbo Tangyuan so important to Ningbo and why the Ningbo business spirit has endured through the ages.

　　It turns out that everything in the world is so interconnected—a curious thing indeed.

　　 Making Method

　　　　Also known as Ningbo Lard Tangyuan. A traditional delicacy from Zhejiang. The main ingredients are glutinous rice, black sesame, lard, sugar, and osmanthus. Using the “dangling slurry” technique, the glutinous rice is made into non-dry, non-sticky water-milled flour. The black sesame is roasted, ground, and mixed with lard cubes and sugar to make the filling. The water-milled flour is used as the wrapper, filled with the filling, shaped into balls, boiled in boiling water, then sprinkled with a little sugar, osmanthus, and red and green silk threads. Its characteristics include a snow-white, glossy appearance, soft yet non-sticky texture, smooth wrappers, rich fillings, and a sweet flavor. Since the 1990s, new varieties such as “Sesame Paste Tangyuan” and “Frozen Tangyuan” have been developed and are well-received in Japan and Hong Kong-Macao regions.

　　The making process is somewhat similar to wrapping dumplings. First, mix glutinous rice flour with water into a dough (just like making dumpling dough), let it rest for a few hours to “wake up.” Then, mix all the filling ingredients in a large bowl (no need to cut into small pieces like for yuanxiao). The tangyuan filling contains more moisture than yuanxiao. Wrapping tangyuan is also like wrapping dumplings, but no rolling pin is used. Wet glutinous rice flour is extremely sticky, so you can only pinch off a small piece of the wet dough and press it into a round shape. Use chopsticks (or a thin bamboo tool) to pick up a lump of filling and place it on the rice flour disc, then use your hands to pinch and close it into a ball. Well-made tangyuan have smooth, shiny surfaces, some even with a pointed tip, resembling a peach shape. The surface of the tangyuan contains enough moisture and is sticky, making it unsuitable for long storage—it’s best eaten freshly made. Thanks to freezing technology, tangyuan now appear in stores.

　　 Features

　　　　Ningbo Tangyuan uses refined water-milled glutinous rice flour for the wrapper, with lard, sugar, and black sesame powder as the filling. The wrapper is thin, smooth, snow-white, glossy, and richly savory.

　　 Related Anecdotes

　　　　Legend: It is said that Lu Dongbin, one of the Eight Immortals, once transformed into an old man selling tangyuan by West Lake in the third lunar month. Xu Xian happened to pass by and bought a bowl. Accidentally, one tangyuan rolled into West Lake and was swallowed by a white snake. The white snake then became an immortal, transformed into a human, and married Xu Xian. Another legend says that in 1912, Yuan Shikai usurped the fruits of the revolution and became president. Eager to become emperor but fearing public opposition, he lived in constant anxiety. Since the word “yuan” (元) sounds like his surname “Yuan” (袁), and “xiao” (宵) sounds like “xiao” (消, meaning to eliminate), the term “Yuan Xiao” could imply “Yuan Shikai’s demise.” So, before the Lantern Festival in 1913, Yuan Shikai ordered that “yuanxiao” be renamed “tangyuan.” This is the legendary origin of the name tangyuan.

　　Poem: By Zhou Bida of the Song Dynasty, titled *Poem on Boiling Floating Yuanzi on Lantern Festival*: “What night is this tonight? Reunion fills every scene alike. The sweet-maker seeks old flavors, the kitchen maid marvels at new skill. Stars gleam within dark clouds, pearls float in murky water. Seasonal verses are compiled in miscellany, here adding this tale of home tradition.”

　　 Making Method

　　　　Ingredients:

　　500g water-milled glutinous rice flour, 50g black sesame, 80g pork lard, 100g granulated sugar, 15g osmanthus sugar.

　　Method:

　　1. Roast the black sesame until cooked, grind it into powder. Remove the membrane from pork lard, mince it, and mix with sugar to make the filling.

　　2. Mix water-milled glutinous rice flour with water to form a dough, divide it, wrap in the filling, and shape into tangyuan.

　　3. Boil water in a pot, add the tangyuan, switch to low heat to cook them, sprinkle with osmanthus sugar, and serve in a bowl.

　　Features: Soft, glutinous, sweet, and fragrant.

　　 Ningbo Tangyuan Industry Association

　　　　On May 28, 2010, the Ningbo Tangyuan Industry Association held an inaugural press conference, announcing its official establishment.

　　The association’s next focus will be applying for a collective trademark for “Ningbo Tangyuan.”