Why Lunar New Year wouldn’t be complete without glutinous rice balls – the folklore of tangyuan, and where to find the best in Hong Kong
- Tangyuan, or tong yuen, are eaten on the 15th day of Lunar New Year during the Lantern Festival. They symbolise family and unity, and are surrounded by legend
- There are regional variations of the glutinous dumplings, but nowhere does them better in Hong Kong than a Ningbo cuisine specialist in Wan Chai
There are few things as comforting as the softness of a well-made tangyuan (tong yuen in Cantonese), the little glutinous rice orbs that float pleasantly in a bowl of warming sugared broth – their very name translates as “soup balls”.
While commonly associated with the winter solstice, the spherical treats are also an essential part of the closing celebrations of Lunar New Year.
The event features the dessert as a symbol of togetherness – the dumplings’ joyous bobbing resembling family members gathered for a celebration, as well as tiny, floating moons.
The word “yuen” (“round”; circularity in Chinese culture emphasises unity and wholeness) is the same as the one used in the phrase “tuen yuen” (“reunite”), and a frequent Lunar New Year greeting is “tuen tuen yuen yuen”, representing the well-wisher’s intentions for you to have a fulfilling reunion with your loved ones.