Tang bu shuai: Difference between revisions

Latest revision as of 05:31, 16 February 2025

A traditional Chinese dessert made of glutinous rice balls in syrup

Tang bu shuai (Chinese: ___; pinyin: táng bù shu_i ) is a traditional Chinese dessert consisting of glutinous rice balls served in a sweet syrup. It is a popular dish in Cantonese cuisine and is often enjoyed during festive occasions and celebrations.

Preparation[edit]

The main ingredient of tang bu shuai is glutinous rice flour, which is mixed with water to form a dough. This dough is then rolled into small balls, typically about the size of a marble. The balls are boiled until they float to the surface, indicating that they are cooked through.

The syrup is made by dissolving rock sugar in water, often with the addition of ginger to enhance the flavor. Some variations may include osmanthus flowers or red bean paste for added aroma and taste.

Serving[edit]

Tang bu shuai is traditionally served hot, with the glutinous rice balls submerged in the sweet syrup. The dish is often garnished with sesame seeds or crushed peanuts to add texture and flavor.

Cultural significance[edit]

Tang bu shuai is commonly associated with Chinese New Year and other festive occasions. It symbolizes unity and togetherness, as the round shape of the rice balls represents completeness and harmony.

Variations[edit]

While the classic version of tang bu shuai is made with plain glutinous rice balls, there are several regional variations. Some versions may include fillings such as black sesame paste or peanut butter. Others might incorporate different types of syrup, such as those flavored with osmanthus or coconut milk.

Related pages[edit]

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-'''Tang bu shuai''' is a traditional Chinese medicinal concept that translates to "sugar doesn't drop". It is a term used to describe a condition similar to [[diabetes]] in Western medicine. The concept is based on the principles of [[Traditional Chinese Medicine]] (TCM), which views health and disease in a holistic and dynamic way.
+{{short description|A traditional Chinese dessert made of glutinous rice balls in syrup}}
-==Concept==
+[[File:Glutinous_rice_balls_in_syrup.jpg|thumb|right|Tang bu shuai served in a bowl]]
-In TCM, ''Tang bu shuai'' is associated with the imbalance of [[Yin and Yang]] in the body, particularly the deficiency of Yin. This imbalance is believed to cause the body's inability to metabolize sugar effectively, leading to high blood sugar levels. The condition is often associated with symptoms such as frequent urination, excessive thirst, and constant hunger.
-==Treatment==
+'''Tang bu shuai''' ({{zh|c=___|p=táng bù shu_i}}) is a traditional [[Chinese cuisine|Chinese dessert]] consisting of glutinous rice balls served in a sweet syrup. It is a popular dish in [[Cantonese cuisine]] and is often enjoyed during festive occasions and celebrations.
-The treatment of ''Tang bu shuai'' in TCM involves a combination of herbal medicine, [[acupuncture]], diet therapy, and [[Qigong]] exercises. The goal is to restore the balance of Yin and Yang in the body, improve the function of the organs, and enhance the body's ability to metabolize sugar.
-Herbal medicine is a key component of the treatment. Practitioners of TCM use a variety of herbs, such as [[ginseng]], [[astragalus]], and [[cinnamon]], to strengthen the body's Yin and improve its ability to metabolize sugar.
+==Preparation==
+The main ingredient of tang bu shuai is [[glutinous rice flour]], which is mixed with water to form a dough. This dough is then rolled into small balls, typically about the size of a marble. The balls are boiled until they float to the surface, indicating that they are cooked through.
-Acupuncture is another important treatment method. It involves the insertion of thin needles into specific points on the body to stimulate the flow of [[Qi]] (vital energy) and restore balance.
+The syrup is made by dissolving [[rock sugar]] in water, often with the addition of [[ginger]] to enhance the flavor. Some variations may include [[osmanthus]] flowers or [[red bean paste]] for added aroma and taste.
-Diet therapy involves eating foods that are believed to strengthen the body's Yin and improve sugar metabolism. These foods include grains, vegetables, and certain types of meat.
+==Serving==
+Tang bu shuai is traditionally served hot, with the glutinous rice balls submerged in the sweet syrup. The dish is often garnished with [[sesame seeds]] or [[crushed peanuts]] to add texture and flavor.
-Qigong exercises are also recommended. These exercises are designed to improve the flow of Qi in the body and enhance overall health.
+==Cultural significance==
+Tang bu shuai is commonly associated with [[Chinese New Year]] and other festive occasions. It symbolizes unity and togetherness, as the round shape of the rice balls represents completeness and harmony.
-==Comparison with Diabetes==
+==Variations==
-While ''Tang bu shuai'' and diabetes share similar symptoms, the two are viewed differently in TCM and Western medicine. In TCM, ''Tang bu shuai'' is seen as a symptom of an underlying imbalance in the body, while diabetes is viewed as a disease in Western medicine. The treatment approaches also differ, with TCM focusing on restoring balance in the body and Western medicine focusing on managing blood sugar levels.
+While the classic version of tang bu shuai is made with plain glutinous rice balls, there are several regional variations. Some versions may include fillings such as [[black sesame paste]] or [[peanut butter]]. Others might incorporate different types of syrup, such as those flavored with [[osmanthus]] or [[coconut milk]].
-[[Category:Traditional Chinese Medicine]]
+==Related pages==
-[[Category:Diabetes]]
+* [[Tangyuan (food)]]
-{{Traditional Chinese Medicine}}
+* [[Chinese desserts]]
-{{Diabetes}}
+* [[Cantonese cuisine]]
-{{food-stub}}
+[[Category:Chinese desserts]]
+[[Category:Cantonese cuisine]]