Talk:Tangyuan (food)

Chocolate (cocoa powder with lots of sugar, in many cases) is also a filling for Tang Yuan in northern China. Kaerondaes (talk) 04:20, 20 January 2008 (UTC)

Name change explanation

The reason given for why the name is different in southern China sounds dubious to me. The southerners hated Yuan Shikai, so if anything they would have loved something that was named "remove Yuan". --164.67.235.79 (talk) 08:43, 4 February 2010 (UTC)

Tangyuan and Latern Festival

Originally, tangyuan was associated with the Lantern Festival, but it was replaced with another delicacy, the yue bing.

This sentence seems to be wrong. Mooncake is beeing eaten in the mid-autmn Festival, while the latern festival - as referenced - takes place in Spring. There are some areas though who would call the mid-autmn festival "Latern Festival" without actually meaning the festival in spring. To my experience tang yuan is still eaten in spring and mooncake is not.

Unless above sentence could be supported by references I would opt for deleteing it. ourima (talk) 15:42, 2 December 2010 (UTC)

鸭母稔

This should mention 鸭母稔, the Teochew version of this dish.--The Emperor's New Spy (talk) 23:41, 20 August 2013 (UTC)

Section on geographical preference contains misinformation

Specifically the following sentence: "Sweet fillings, preferred by Southern Chinese, often consist of sugar, sesame, osmanthus flowers, sweet bean paste and sweetened tangerine peel, to name but a few. As for the salty fillings preferred by Northern Chinese, minced meat and vegetables are usually the ingredients."

The referred article does not mention Northern Chinese preferring salty fillings at all. Instead it mentioned two separate facts: one is that there exists salty Tangyuan filling, another explicitly states that "In North China, sweet or non-meat stuffing is the usual ingredient."

I can see that the misinformation was probably the result of misreading of the original article mixed with the general conception that Northern Chinese prefer salty/strong food, while Southern Chinese prefer sweet/mild food. From my personal experience this is usually true when applied to main dishes. When applied to desserts/side foods like Tangyuan, the reverse could actually be true. It is actually quite hard for a Northerner to imagine salty Tangyuan, and a search online on salty Tangyuan gave entries that almost unanimously pointed to Cantonese cuisine. To give another example, congee in Northern China is usually a neutral/sweet food, while salty congee is a staple of Southern Chinese food.

75.119.228.86 (talk) 01:27, 11 February 2014 (UTC)

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