This name translates to ' first night', where yuan ( 元) means 'first' and xiao ( 宵) means 'night'. During the Yongle era of the Ming dynasty, it was called yuanxiao in northern China. The practice of eating tangyuan has been around for over 2,000 years, and has had several names over the years. Sesame was imported from Central Asia during the Han dynasty (202-220BC), and peanuts entered the country from the Philippines during the Ming dynasty (1368-1644). The Silk Road and the Maritime Silk Road enabled the exchange of goods and ideas. The traditional filling for tangyuan is made from sesame, peanuts, sugar, and animal fat. People eat tangyuan for good luck and hopes of filling their life with sweetness and joy. The festival falls each year on a day in February in the Gregorian calendar.
Sesame ball full#
Tangyuan are traditionally eaten during the Lantern Festival, which falls on the 15th day of the first month of a lunar new year, which is the first full moon.
Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for union ( traditional Chinese: 團圓 simplified Chinese: 团圆 pinyin: tuányuán) and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival.
They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup.
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