Whats the name of this Chinese dish?!

Question: Whats the name of this Chinese dish?
I took a pict http://i55.tinypic.com/2ibj5mh.jpg
Its made of dough, it's not the sweet version. I heard that it's usually made during winter? Can someone tell me the name and the history behind? Thanks


That sounds and looks like "Tang Yuan". In the Chinese tradition, there is a holiday called “Yuan Dan”. During the day of "Yuan Dan" in each year, all members of a family travel back home and spend a night or a couple nights with their united family. And this day is when everybody eats "Tang Yuan". So basically "Yuan Dan" is a family reunion day.

I am not clear about this but its said that there's always a full moon on "Yuan Dan" night so these "Tang Yuan" desserts are usually made in the shape of a white full moon.

Here's some more clear info from answers.com:
The first month of the Chinese calendar is called yuan month, and in ancient times people called night xiao; therefore, the day is called Yuan Xiao Festival in China. The fifteenth day is the first night to see a full moon in that lunar year. According to Chinese tradition, at the very beginning of a new year, when there is a bright full moon hanging in the sky, there should be thousands of colorful lanterns hung out for people to appreciate. At this time, people will try to solve puzzles on lanterns, eat yuanxiao ('元宵'in chinese) (a glutinous rice ball, also known as simplified Chinese: 汤圆; traditional Chinese: 湯圓; pinyin: tāngyuán) and enjoy a family reunion.

Hope I helped!!:)


I'm Chinese too so I celebrate it and know about it too!

It looks like Tang Yuan. Tang Yuan is served at Winter Solstice and is sometimes sweet and sometimes savory. The sweeter version is considered a welcoming sort of housewarming dish.

Here is a recipe for the savory version - it appears similar to what you've shown in your picture: http://chowvegan.com/2008/12/30/savory-t…

That is savory tang yuan and this is one of the Hakka styles.

PS: I'm not sure if it was a winter food or not and I don't know about the history behind this dish.

It looks like Jook.

Jook is also called Congee, and is rice boiled in extra water until it is like watery glue.

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