It’s time to eat Tang Yuan (汤圆)!!
The traditional East Asian calendars divide a year into 24 solar terms (節氣). Dōngzhì (冬至; literally: “winter solstice”) is the 22nd solar term. It begins when the Sun reaches the celestial longitude of 270° and ends when it reaches the longitude of 285°. It more often refers in particular to the day when the Sun is exactly at the celestial longitude of 270°. In the Gregorian calendar, it usually begins around December 21 (December 22 East Asia time) and ends around January 5.
In China, Dongzhi was originally celebrated as an end-of-harvest festival. Today, it is observed with a family reunion over the long night, when pink and white tangyuan are eaten in sweet broth to symbolize family unity and prosperity.
This is what I have at home today. A very traditional and simple Tang Yuan in white and pink, with no fillings inside – just pure rice flour. It taste like eating flour only, if without the sweet syrup.
Now, there are many kinds of Tang Yuan, differ from its fillings or soup. Most are commercialized nowadays. I like the one with black sesame fillings.
Red bean tang yuan
Even with meat as the filling! Honestly, never tried before and feel weird.
With red wine…
Have you eaten tang yuan today?