In the south, the process is similar to the making of jiaozi. The rice flour is mixed with water to make a dough and the filling is inserted inside. They are then rolled

into a ball shape by hand. In the north, the filling is pressed into a hard core then rolled in a basket containing dry rice flour, allowing the flour to stick to the filling. The dumpling grows like a snowball as it is rolled.

According to folklore expert You Guoqing, though most Chinese families still eat the dumplings on the Lantern Festival, homemade dumplings have become rarer. Frozen dumplings sold in supermarkets are gaining popularity for their variety of fillings and convenience, as many people have less time to make them.

Dao Xiang Cun is a time-honored brand in Beijing renowned for traditional Chinese desserts. The company has been making yuanxiao for more than a century. With the approach of the Lantern Festival, a long line forms outside its shop, with customers buying yuan-xiao not only for themselves but also for relatives, friends and loved ones.

Recently this treat has been enriched by creative new fillings, such as strawberry. Labeled as low-calorie and healthy compared with the traditional black sesame and peanut fillings, they are popular among young people.

With the Lantern Festival and Valentine's Day both falling on Friday, yuan-xiao with chocolate or rose fillings can also be found. A manager surnamed Li at Huguo Temple Snacks shop says yuanxiao with chocolate and rose fillings comprise almost half of the 150 kilograms sold there every day.

China Features