Tanhu

Tanhu refers to a type of traditional Chinese sweet soup or dessert. It is typically made with glutinous rice flour mixed with water to form a dough, which is then shaped into small balls, often called tangyuan. These balls are then cooked in a sweet liquid, which can vary widely in flavor and ingredients.

Common bases for the sweet liquid include clear sugar water, ginger-infused sugar water, or sometimes fermented rice wine. Fruits, such as osmanthus flowers or red dates, are often added to enhance the aroma and flavor of the tanhu. Some regional variations might include adding sweeteners like honey or rock sugar. The texture of the tangyuan is characteristically soft and chewy, while the accompanying liquid is usually light and sweet.

Tanhu is often enjoyed during festivals and special occasions in China, particularly during winter solstice celebrations, as it is believed to bring good luck and family reunion. The preparation is relatively simple, making it a popular homemade dessert. While the core ingredients remain consistent, the specific additions and preparation methods can differ significantly from one region to another within China.