Wikipedia – The Dōngzhì Festival or Winter Solstice Festival (Chinese: 冬至; Pinyin: dōng zhì; “The Extreme of Winter”) is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term on or around December 22 when sunshine is weakest and daylight shortest; i.e., on the first day of the Dongzhi solar term
The origins of this festival can be traced back to the Yin and Yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram fù (復, “Returning”).
Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of Tangyuan (湯圓, Cantonese jyutping: tong1 jyun2; Mandarin Pinyin: Tāng Yuán) or balls of glutinuous rice, which symbolize reunion. Tangyuan are made of glutinuous rice flour and sometimes brightly coloured. Each family member receives at least one large Tang Yuan in addition to several small ones. The flour balls may be plain or stuffed. They are cooked in a sweet soup or savoury broth with both the ball and the soup/broth served in one bowl.
In northern China, people typically eat dumplings on Dongzhi. It is said to have originated from Zhang Zhongjing in the Han Dynasty. On one cold winter day, he saw the poor suffering from chilblains on their ears. Feeling sympathetic, he ordered his apprentices to make dumplings with lamb and other ingredients, and distribute them among the poor to keep them warm, to keep their ears from getting chilblains. Since the dumplings were shaped like ears, Zhang named the dish “qǜ hán jiāo ěr tāng” or dumpling soup that expels the cold. From that time on, it has been a tradition to eat dumplings on the day of Dongzhi.
I remember making this little tangyuan with my grandma when I was young. I will eagerly stand beside her and wait for my turn to play roll the glutinous rice flour dough and she will put them inside a pot of boiling water. They came out in different size and shape then but it’s definitely memorable. I will sip the sweet yellow sugar water dry from the bowl and only eat a couple of the glutinous rice ball.
We have then move on to buying ready-made glutinous rice balls from the supermarket, filled with black sesame (which is my favourite), red bean or peanut. And this year mum bought this ready made glutinous rice ball from the market, they are small with no fillings and surprisingly they taste quite chewy, of course they are all of even size.
How I miss those times of making our own tang yuan.