Dali Honey-Glazed Honeydew Balls

Dali Honey-Glazed Honeydew Balls

　　The origins of the Honey-Glazed Honeydew Balls are unknown. This is a long-renowned signature dish of Tongzhou. Because of its spherical shape, locals commonly refer to such objects as "hulu" (meaning "wheel" or "ball"), hence this dish—made with lard and starch in proper proportions, deep-fried, then coated in a sweet honey-based syrup (nowadays often replaced with white sugar)—boasts a golden color, crispy exterior, tender interior, and a richly sweet, oily flavor. This dish is called the Honey-Glazed Honeydew Balls.

　　【Honey-Glazed Honeydew Balls】 is definitely an authentic Shaanxi dish. Of course, stone wheels aren’t edible—but in the local dialect of Dali, any round object is colloquially called a “hulu” (wheel). The Honey-Glazed Honeydew Balls are round like little wheels, golden in color, and with one bite, you’ll find them crispy on the outside, soft inside, sweet, and delicious.

　　(Documentation states: 【Honey-Glazed Honeydew Balls】’s origins are unknown. This is a long-renowned signature dish of Tongzhou. Because of its spherical shape, locals commonly refer to such objects as "hulu" (meaning "wheel" or "ball"), hence this dish—made with lard and starch in proper proportions, deep-fried, then coated in a sweet honey-based syrup (nowadays often replaced with white sugar)—boasts a golden color, crispy exterior, tender interior, and a richly sweet, oily flavor. This dish is called 【Honey-Glazed Honeydew Balls】 due to its round shape and sweet taste. It is visually appealing, fragrant, flavorful, and exquisitely presented, making it an indispensable traditional delicacy at local banquets. The preparation method involves cutting pork back fat into small cubes, dipping them in a thick batter mixed with egg whites, yolks, and starch, then deep-frying them until cooked. They are then removed and placed on a plate, topped with a layer of white sugar before serving. For Dali locals, this dish is essential during weddings and funerals, but diners must not eat too quickly—the pork fat melts during frying, and if swallowed hastily, the scalding hot oil can numb the tongue. Failing to fully appreciate the flavor is the least of your worries; burning your mouth or esophagus would be downright miserable.)