Wokipedia: T is for …

“Wokipedia” is a regular magazine column in which we introduce aspects of Chinese gastronomy, one letter at a time.

… tangfan 烫饭
If you’ve lived in China for more than a week, you’ll have probably realized that fried rice is really just a tasty way of using up leftovers. A healthier way of dressing up day-old (or older) rice with various additions like eggs and vegetables is tangfan (literally “scalded rice”). The difference lies in the cooking method: adding water, putting the lid on and then leaving the pot to simmer. This soft, soupy rice is a common sight on the kitchen tables of Shanghai, Hubei and Henan.

… tangshui 糖水
The concept of soup as a dessert hasn’t quite taken off as much in the West as in the Middle Kingdom, where tangshui (literally, “sugar water”) is frequently offered post-meal. Especially popular in Cantonese cuisine, the tangshui category encompasses everything from the very popular sweet red bean soup (红豆沙 hongdou sha) to sago pearls in coconut. If you like the idea of gulping down something hot, sweet and creamy as a midnight snack, stock up on the just-add-water powder packets of zhima hu (芝麻糊, or black sesame soup) available in any Chinese supermarket.

… tangyuan 汤圆
Admittedly, the Lantern Festival is still about two months away, but you’ll find these little treats in freezers all year round. Tangyuan, balls of glutinous rice with a sweet filling, are shaped to symbolize togetherness and unity. We could all do with a bit more of that, no matter what time of year.

Click here to see the December issue of the Beijinger in full.

Photo: Flicker user Ann&Ming