Here is how to make the frozen savoury tangyuan from the supermarket taste considerably better.
Use canned stock with an equal amount of water (1:1), add a little salt and bring to the boil. Drop in the frozen tangyuan, and once it returns to the boil turn the heat down; when they float, give them another 3–5 minutes. (Or just follow the instructions on the packet.)
Once cooked, scatter over spring onion and fried shallots while hot — and there is a warm, savoury, fragrant bowl of tangyuan.
The winter solstice is next Thursday. Do you have your Cheng Chi fried shallots in? Make everyone a warm bowl and enjoy having them all in one place.