Sanxiang Tea Sweets
When it comes to Sanxiang tea sweets, most people probably think of Sanxiang rice noodles first. In fact, there is a wide variety of Sanxiang tea sweets. Besides rice noodles, there are also dishes like samya ku, radish cake, and bean paste balls, each with its own unique flavor, and their preparation techniques are worth preserving. Let’s get to know one of the Sanxiang tea sweets — “leaf parcels.”
The early settlers originally came from the Fujian area and brought with them the salted tea food customs of southern Fujian. Combining these with local conditions, they developed the distinctive dietary tradition of Sanxiang tea sweets. Depending on the festival, Sanxiang locals prepare different types of tea sweets for ancestral worship. Among them, the “leaf parcel” first appeared during the Hungry Ghost Festival on the 14th day of the seventh lunar month, commonly known as “Ghost Month.” The process of preparing the dough is especially crucial when making leaf parcels.
Once the dough is ready, the next step is choosing the right leaves. To make delicious leaf parcels, the reporter followed a “master” to a banana plantation to pick fresh banana leaves.
After the banana leaves are picked, they are blanched in hot water, and then you can start wrapping the leaf parcels. The leaf parcels made by Sanxiang locals generally come in two flavors — sweet and savory.
According to records, during the Hungry Ghost Festival on the 14th day of the seventh lunar month, villagers in Sanxiang would make two types of tea sweets: deep-fried glutinous rice balls and leaf parcels. The preparation of leaf parcels involves many steps and requires precision. In contrast, making deep-fried glutinous rice balls is simpler, which is why there's a saying: “Lazy people make fried balls, diligent people make leaf parcels.” However, nowadays, leaf parcels are no longer exclusive to the Hungry Ghost Festival. They can also be found during other festivals or even as part of everyday meals. (Sanxiang Town Broadcasting Station)
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