The cold has started to settle in, and 22 December is the winter solstice. Growing up, that always meant tangyuan with the family. Sometimes it is worth a change: savoury tangyuan, made by hand, the kind you cannot easily buy and that nobody makes cheaply. If it earns a compliment at the table, it is worth finding the time however busy life gets.



They are simple to make. Freeze them, then cook them on the solstice itself — the reaction at the table is worth it.



See the recipe: https://www.shallot.com.tw/product.php?lang=en&tb=2