Ningbo rice dumpling [Zhejiang Ningbo Specialty]

What is Ningbo rice dumpling? Authentic Zhejiang Ningbo specialty: rice dumpling? This article is a special article that introduces in detail the special product of rice dumpling in Zhejiang Province - rice dumpling. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Ningbo Tangyuan. The full text takes about 8 minutes to read, mainly including the basic introduction of rice dumpling Tangyuan and what is the nutritional value of Ningbo rice dumpling? What are the product characteristics of Ningbo rice dumpling? How did the history of rice dumpling come from? The production method of rice dumpling in Ningbo

Basic Introduction of rice dumpling in Ningbo

rice dumpling is one of the famous snacks in Ningbo and one of the representative snacks in China, with a very long history. It is said that rice dumpling originated in the Song Dynasty. At that time, people all over the country began to eat a new kind of food, that is, using various kinds of fruit baits to make stuffing, using glutinous rice flour to make balls outside, and cooking it, it tasted delicious and interesting. This glutinous rice ball was first called "Fuyuanzi" because it floated and sank in the pot. Later, in some regions, "Fuyuanzi" was renamed Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival). Different from the northerners, Ningbo people have the traditional custom of sitting together and having rice dumpling together on the morning of the Spring Festival

What is the nutritional value of Ningbo rice dumpling

Glutinous rice: Glutinous rice contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, starch, and other nutrients, making it a warm and strong food; It has the effects of nourishing the middle and qi, strengthening the spleen and stomach, stopping sweating due to deficiency, and has a certain relieving effect on spleen and stomach deficiency, poor appetite, bloating and diarrhea; Glutinous rice has a astringent effect and has a good therapeutic effect on frequent urination and night sweats

lard (plate oil): lard contains a variety of fatty acids, with comparable levels of saturated and unsaturated fatty acids, which can provide extremely high calories and are also rich in vitamin A and vitamin E. Animal oil is high in calories and cholesterol, so it is not suitable for the elderly, patients with diabetes, obesity and cardiovascular and cerebrovascular diseases

Black sesame: Black sesame contains a large amount of fat and protein, as well as nutrients such as carbohydrates, vitamin A, vitamin E, lecithin, calcium, iron, magnesium, etc; It is particularly rich in vitamin E, which can promote cell division and delay cell aging. Regular consumption can counteract or neutralize the accumulation of "free radicals" in cells, playing a role in anti-aging and prolonging life; Black sesame, as a dietary supplement, has beneficial effects on the liver, kidney, blood, dryness, black hair, and beauty. It is an excellent health and beauty food

What are the product characteristics of Ningbo rice dumpling<31. Well made soup dumplings have a smooth and shiny surface, and some even have a pointed edge, resembling a peach shape. The skin of the soup dumpling already contains enough moisture, is very sticky, and not easy to preserve. It is best to make it now and eat it immediately. Now that there is a quick freezing process, soup dumplings have appeared in stores

How did the history of Ningbo rice dumpling come from

Legend has it that Lv Dongbin, one of the Eight Immortals, once became an old man selling rice dumpling in the west lake in March. Xu Xian happened to pass by and asked for a bowl. Unexpectedly, a rice dumpling rolled down the West Lake and was swallowed by a white snake. So the White Snake became immortal, transformed into a human, and married Xu Xian. Another legend is that in 1912, Yuan Shikai usurped the revolutionary achievements and became the President. He was determined to become an emperor, but was afraid of opposition from the people and was constantly on edge. Because "Yuan" and "Yuan", "Xiao" and "Xiao" are homonymous, "Yuan Xiao" is suspected of "Yuan Shikai was eliminated", so in 1913, before Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival, Yuan Shikai ordered Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) to be changed to rice dumpling. This is the origin of the legendary name of rice dumpling. Verse: Zhou Bida of the Song Dynasty wrote the poem "Cooking Fuyuanzi during the Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival)": "Today we know what night it is? Everything is the same for reunion. Tang officials look for the old flavor, and kitchen maids wonder about new skills. Stars are covered with dark clouds, and pearls float in muddy water. The method of making rice dumpling in Ningbo is mainly made of glutinous rice, black sesame, lard, white sugar, osmanthus, etc. By using the slurry hanging technique, the glutinous rice is made into a water milling powder that is neither dry nor sticky. Then the black sesame is cooked and ground, and the diced pig suet, white sugar, etc. are added into the filling heart; and water milling is used to grind the glutinous rice. It is a kind of crust, which is wrapped with stuffing and rounded. After it is cooked in a boiling water pot, it is sprinkled with a small amount of white sugar, osmanthus flowers and red and green silk. It is characterized by white light, glutinous but not sticky, smooth skin and moist stuffing, and sweet taste. Since the 1990s, it has also created new varieties such as" Ma Rong Tang Tuan "and" Quick Frozen Tang Tuan ", which are exported to Japan, Hong Kong and Macao and are very popular. The method is a bit like making dumplings. First, add water to the glutinous rice flour and make it into a ball (the same as when making dumplings), and let it "wake up" for a few hours. Then mix all the ingredients for filling and put them in a large bowl for standby (it is not necessary to cut them into small pieces like Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival)). The water content of dumpling stuffing is more than that of Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival). The process of making soup dumplings is also like dumplings, but without the use of a rolling pin. Wet glutinous Rice noodles is extremely sticky, so we have to use our hands to pull a small ball of wet flour and squeeze it into a circular shape. Use chopsticks (or thin bamboo tools) to pick a ball of filling and place it on top of glutinous rice slices, then use both hands to turn and close the mouth to make a soup ball. Well made soup dumplings have a smooth and shiny surface, and some even have a pointed edge, resembling a peach shape. The skin of the soup dumpling already contains enough moisture, is very sticky, and not easy to preserve. It is best to make it now and eat it immediately. Now that there is a quick freezing process, soup dumplings have appeared in stores