The history of 'tangyuan' dates back a long way; its early forms appeared as early as the pre-Qin period, and it was known by various names in ancient times, such as 'mianjian' (flour cocoons) and 'yuanbuluojiao' (round dumplings without corners). By the Song Dynasty, the techniques for making these dumplings had matured, and they became a popular festive food among the general public; at that time, they were called 'yuanzi' or 'fuyuanzi'-names derived from the fact that they floated on the water's surface after being cooked.
From the Ming Dynasty onwards, this type of seasonal food was predominantly referred to as 'tangyuan' or 'yuanxiao'. The term 'yuanxiao' was mainly popular in the north, while 'tangyuan' was the common term in the south. During the Ming and Qing dynasties, the craftsmanship involved in making them became increasingly refined, leading to the introduction of various fillings such as sesame paste, sweet red bean paste, and peanut. The Qing Dynasty also saw the emergence of 'yuanxiao' filled with ingredients like osmanthus flowers, sugar, and walnuts. In modern times, continuous innovation has taken place regarding flavors, shapes, and methods of consumption; the market now offers creative fillings-such as chocolate and fruit-as well as quick-frozen products. Beyond the traditional method of boiling, other preparation styles have also been developed, including deep-frying and sugar-coating ('basi').
