Cantonese Savory Tangyuan ()

Savory Tangyuan! A classic for Winter Solstice in pockets all around the Pearl River Delta, in this video Steph wanted to share a version from her Grandmother's ancestral hometown, Dongguan.

0:00 - The culture of Savory Tangyuan
1:20 - Soup Component 1, Dried Stuff
2:47 - Soup Component 2, Fresh Meat
4:15 - Soup Component 3, Vegetable
5:10 - Making the Rice Balls
7:45 - Making the Soup
10:17 - Other Cantonese Solstice Traditions?

FULL WRITTEN RECIPE

... is over on Substack! Free as always, if it had to be said :)

https://chinesecookingdemystified.substack.com/p/cantonese-salty-rice-balls

But ingredient lists are here, for reference:

INGREDIENT LIST, TANGYUAN

* Sticky Rice Flour (), 400g
* Salt, 1/4 tsp
* Hot, boiled water, 280g
* Room temperature water, ~160g

INGREDIENT LIST, DONGGUAN-STYLE SOUP

* Dried Shrimp (), 20g
* Dried Scallop (), 15g
* Dried Shiitake Mushrooms (), 5 pcs
* Dried Squid (), 30g
* Lap Cheong Sausage (/), 1/2 stick
* Chicken, bone-in, ~500-600g.
* Marinade for the Chicken:
Salt, 1/8 tsp
White pepper powder (), 1/8 tsp
Liaojiu a.k.a. Shaoxing wine (/), 1 tsp
* Pork shoulder, a.k.a. Boston Butt, 160g. We're calling for the shoulder for the purpose of international replicability, as its the most flavorful cut when it comes to mass-produced pork. If in China or somewhere with higher quality pork, use the loin (/).
* Marinade for the Pork:
Salt, 1/8 tsp
White pepper powder (), 1/8 tsp
Liaojiu a.k.a. Shaoxing wine (/), 1 tsp
* Fishballs (), 160g
* Napa Cabbage (/), 200g
* Daikon (), 200g
* Green Garlic () -or- Chinese Celery (), preferably -or- Scallion, 30g
* Ginger (), 1 inch. Cut into slices.
* Oil, ~2-3 tbsp. For use while stir-frying.
* Reserved soaking liquid from the dried shrimp, scallop, and shiitake. Will likely be about 1 cup total.
* Water, 7 cups
* Sugar, 1 tsp
* Final Seasoning.
Salt, 1/4 tsp
Chicken bouillon powder (), 1/2 tsp
MSG (), 1/4 tsp
Soy sauce (), 2 tsp
White pepper powder (), 1/2 tsp
* Toasted Sesame Oil (), 1 tsp

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Outro Music: by
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s