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These foods can be regarded as the predecessors of glutinous rice balls. By the Ming Dynasty, "yuanxiao" had more names. [6] Tangyuan. People in southern China call the dish tangyuan or tangtuan. In the Hakka and Cantonese varieties of Chinese, tangyuan is pronounced as tong 1 yan 2 or tong 1 jyun 4-2, and the term tangtuan is not commonly used ...
Pinda, rice balls offered to ancestors during Hindu funeral rites and ancestor worship. Supplì, an Italian fried rice ball coated with breadcrumbs. Tangyuan (汤圆), a Chinese rice ball made from glutinous rice flour. Zongzi, a Chinese rice ball with different fillings and wrapped in bamboo or reed leaves.
Masi or Maci or Macy (Hokkien Chinese: 麻糍; Pe̍h-ōe-jī: môa-chî; Mandarin Chinese: 麻糍; pinyin: mácí) is a dish of glutinous rice balls with a peanut and muscovado filling from Cebu, Philippines.
Pearl meatballs, also called pearl balls (Chinese: 珍珠丸子; pinyin: zhēnzhū wánzi) or glutinous rice balls (Chinese: 糯米丸子; pinyin: nuòmǐ wánzi), are traditional Chinese meatballs from Hubei and Hunan. [1] [2] They are usually made of ground pork and vegetables, then covered in glutinous rice and steamed.
Jiandui or sesame balls [1] are a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy after immediately being cooked. Inside the pastry is a large hollow, caused by the expansion of the dough.
Zongzi (Chinese: 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung 2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
Glutinous rice ball may refer to: Tangyuan (food), a Chinese glutinous rice ball cooked in boiling water; Lo mai chi, a Chinese glutinous rice pastry;
glutenous rice balls Pastry. English Image Traditional Chinese Simplified Chinese Pinyin Notes Cha siu bao [1] 叉燒包 ... Chinese rice porridge: Hot and sour soup:
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