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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":490,"pronunciation":519,"substitutions":520,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"romanized":541,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":549,"diet":551,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":537,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"Yes, despite the name. Glutinous here describes the sticky, gluey texture of the cooked rice, not the protein gluten, and the flour is milled from sticky rice with no wheat in it. Tangyuan are therefore safe for coeliacs as long as the filling and syrup contain no added wheat, though as always check the packet for shared-facility warnings.","Is glutinous rice flour gluten-free?",{"answer":398,"question":399},"The method, mostly. Tangyuan are southern and wrapped: the dough is kneaded first, then pinched around the filling by hand, giving a smooth, thin skin. Yuanxiao are northern and rolled: firm cubes of filling are wetted and tumbled in dry glutinous rice flour until they build up a coating. Yuanxiao have a rougher surface, need longer cooking and cloud the water; tangyuan stay smooth and the broth stays clear.","What is the difference between tangyuan and yuanxiao?",{"answer":401,"question":402},"Usually an imperfect seal or too much filling. Pinch the opening firmly shut, then roll the ball between your palms until no seam is visible, and keep the filling to about a teaspoon for a walnut-sized ball. Cooking at a hard rolling boil also tears them — keep the water at a gentle simmer and stir only once when they go in.","Why do my tangyuan burst open while boiling?",{"answer":404,"question":405},"Yes, and freezing is the best way. Shape them, freeze them separated on a floured tray until solid, then transfer to a bag for up to three months and boil straight from frozen, allowing an extra two minutes. Do not keep them raw in the fridge, where the dough dries out and cracks, and do not cook them ahead — cooked tangyuan go hard as they cool.","Can I make tangyuan in advance?",{"answer":407,"question":408},"Most strongly at the Lantern Festival, the fifteenth day of the first lunar month, which ends the New Year celebrations, and in southern China also at Dongzhi, the winter solstice. The round shape and the closeness of the word tangyuan to tuanyuan, meaning family reunion, are the reason they belong to gatherings — but they are also sold year-round as an everyday sweet.","When do Chinese families eat tangyuan?",[410,411,412,413,414,415],"Toast the sesame seeds until they smell nutty and start to pop, then stop. Black sesame hides its colour, so go by smell and sound rather than looking for browning.","Freeze the filling balls for at least 20 minutes before wrapping. Soft filling smears across the dough and makes it impossible to seal.","Keep the dough and the shaped balls under a damp cloth at all times — glutinous rice dough dries and cracks within minutes of being exposed.","Seal each ball by pinching the opening closed and then rolling it smooth between your palms. Any visible seam will split in the water and leak the filling.","Cook them at a gentle simmer, not a rolling boil, and give the pot one stir when they go in so they do not weld to the bottom.","They are done about two minutes after they float — the extra time is what melts the filling into liquid.","🍡","Tangyuan are soft, chewy balls of glutinous rice dough, each one wrapped around a paste of ground toasted black sesame, sugar and fat. Boiled until they bob to the surface and turn faintly translucent, they are served in a thin, warm syrup — ginger for the southern winter version, osmanthus for the fragrant Shanghai one. Bite one and the filling runs out hot and dark and nutty, which is why nobody in China eats them in a single mouthful without warning. The dough is nothing more than glutinous rice flour and water, the filling takes five minutes in a food processor, and the whole thing is more about handling than skill.","Tangyuan are festival food with a pun at their centre. The name sounds close to tuanyuan, meaning reunion or coming together, and the balls themselves are round, so they are eaten when families gather — above all at the Lantern Festival on the fifteenth day of the first lunar month, which closes the New Year period. In southern China they are equally strongly attached to Dongzhi, the winter solstice, when a bowl of hot tangyuan marks the turn of the year's cold half.\n\nThe north–south split is real and worth knowing. In the south, tangyuan are wrapped: the dough is made first, pinched into a cup, filled and closed by hand, giving a smooth, thin, elastic skin. In the north, the equivalent sweet is called yuanxiao and is made the opposite way round — cubes of hardened filling are sprinkled with water and rolled in dry glutinous rice flour in a wide basket, gathering layer after layer until they are coated into spheres. Yuanxiao have a rougher, more powdery surface, cloud the water as they cook, and taste noticeably different. Northerners and southerners each use their own word for the whole category and each find the other version slightly wrong.\n\nNingbo, on the coast south of Shanghai, is the city most associated with the black sesame version, and its tangyuan are famous enough to be sold frozen across China. The filling there is traditionally bound with lard, which sets firm when chilled and melts to a glossy liquid in the hot ball — butter works at home and is what most people outside China use. Shanghai adds its own signature by floating the balls in syrup scented with dried osmanthus blossom, sometimes with fermented sweet rice wine, while further south a strong ginger syrup is preferred for its warmth. Savoury tangyuan filled with minced pork exist too, in parts of Jiangnan and among Hakka communities, and they surprise people who assume the dish is only a dessert.","Shaped uncooked tangyuan freeze beautifully and are best treated as a freezer staple: arrange them apart on a floured tray, freeze solid, then bag them for up to 3 months and boil from frozen with 2 extra minutes. Do not refrigerate them raw — the dough dries and cracks. Cooked tangyuan should be eaten straight away, since the skin turns hard and gummy once it cools and does not recover on reheating. The syrup keeps a week in the fridge.",[421,422,423,424],"Uses the cooked-dough starter trick, which makes the dough elastic enough to wrap without cracking.","Freezes the filling into firm balls first, so wrapping is quick instead of a sticky argument.","Toasts the sesame from raw, which tastes far better than any jarred paste and takes four minutes.","Naturally gluten-free despite the name on the flour packet, and easy to make ahead from the freezer.",[426,427,428,429],"Small food processor or mortar","Wide saucepan","Slotted spoon","Baking tray lined with paper",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},19,62,3,30,60,6,430,[439],"Serve four or five per person in a small bowl with plenty of the hot syrup, at the end of a New Year or winter solstice meal.",[441,444,447],{"name":442,"description":443},"Peanut tangyuan","Toasted peanuts ground with sugar and fat instead of sesame — sweeter, sandier, and popular across southern China and Taiwan.",{"name":445,"description":446},"Savoury tangyuan","Filled with seasoned minced pork and served in a clear broth with greens rather than syrup. A Jiangnan and Hakka tradition that startles most first-timers.",{"name":448,"description":449},"Yuanxiao (northern style)","Made by rolling firm cubes of filling in dry glutinous rice flour with repeated wetting rather than by wrapping. Rougher-skinned, chewier, and the northern name for the festival sweet.",[451,457,459,463,467,472,477,481,483,486],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},80,"sesame-seeds","black sesame seeds","g","For the filling",{"qty":435,"name":458,"unit":455,"group":456},"caster sugar",{"qty":435,"ref":460,"name":461,"note":462,"unit":455,"group":456},"butter","unsalted butter, softened","Lard is traditional — see substitutions",{"qty":464,"name":465,"unit":466,"group":456},1,"fine salt","pinch",{"qty":468,"ref":469,"name":470,"unit":455,"group":471},200,"sticky-rice","glutinous rice flour","For the dough",{"qty":473,"name":474,"note":475,"unit":476,"group":471},170,"just-boiled water","Add gradually — flours vary","ml",{"qty":434,"ref":478,"name":479,"unit":455,"group":480},"ginger","fresh ginger, in thin coins","For the syrup",{"qty":435,"name":482,"unit":455,"group":480},"rock sugar or light brown sugar",{"qty":484,"name":485,"unit":476,"group":480},800,"water",{"qty":464,"name":487,"note":488,"unit":489,"group":480,"optional":8},"dried osmanthus blossom","The Shanghai finish; adds a soft apricot-like perfume","tsp",[491,496,500,504,508,512,516],{"tip":492,"text":493,"title":494,"timerSeconds":495},"Grind past the powdery stage — the sesame needs to release its oil for the filling to melt properly.","Toast the black sesame seeds in a dry pan over medium heat for 3–4 minutes, shaking constantly, until they smell strongly nutty and begin to pop. Cool, then grind with the sugar and salt in a food processor for a minute or two, until the mixture is dark, damp and clumps when pressed.","Toast and grind the sesame",240,{"text":497,"title":498,"timerSeconds":499},"Beat in the softened butter until you have a thick, glossy paste. Roll it into 20 balls of about a teaspoon each, set them on a lined tray and freeze for 20 minutes, until they are firm enough to pick up without denting.","Shape and chill the filling",1200,{"tip":501,"text":502,"title":503},"Too dry and it cracks when you wrap; too wet and it slumps. Adjust with a teaspoon of flour or water at a time.","Put the glutinous rice flour in a bowl and pour in most of the just-boiled water, mixing with chopsticks until it becomes a shaggy, very hot mass. Knead it for 3 minutes once it is cool enough to handle, adding the last of the water a little at a time, until it is smooth, soft and no longer sticks to your hands — about the feel of an earlobe.","Make the dough with a cooked starter",{"tip":505,"text":506,"title":507},"If the dough cracks as you wrap, wet your fingers slightly and smooth it over before sealing.","Divide the dough into 20 pieces and keep them under a damp cloth. Roll one into a ball, press it into a disc about 6 cm across, put a frozen filling ball in the centre, then draw the edges up and around it and pinch the opening firmly shut. Roll between your palms until the seam disappears completely.","Wrap the balls",{"text":509,"title":510,"timerSeconds":511},"Simmer the ginger coins, sugar and water in a small pan for 10 minutes, until the syrup tastes clearly of ginger with a warm burn at the back of the throat. Stir in the osmanthus, if using, and keep it hot.","Make the ginger syrup",600,{"text":513,"title":514,"timerSeconds":515},"Bring a wide pan of water to a gentle simmer, slide in the tangyuan and stir once so they lift off the base. They will sink, then rise to the surface after 4–5 minutes; once floating, cook 2 minutes longer, until the skins look faintly translucent and slightly swollen.","Boil until they float, then two minutes more",420,{"text":517,"title":518},"Lift the tangyuan out with a slotted spoon into warm bowls and ladle the hot ginger syrup over them. Warn everyone at the table that the filling is molten, and eat them straight away while the skins are still soft.","Serve hot in the syrup","tahng-ywen",[521,525,529,533],{"note":522,"swap":523,"original":524},"Lard is traditional in Ningbo and sets and melts perfectly. Butter is very close and is what most home cooks use outside China. Coconut oil works but leaves its own flavour.","Unsalted butter, or refined coconut oil for a dairy-free version","Lard in the filling",{"note":526,"swap":527,"original":528},"Sold in Chinese supermarkets. Check whether it already contains sugar and fat — some pastes are unsweetened and need both added before they will set.","150 g shop-bought black sesame paste, chilled until firm","Homemade black sesame filling",{"note":530,"swap":531,"original":532},"Ginger is the warming southern winter version, osmanthus the fragrant Shanghai one. Both are traditional; neither is a compromise.","Osmanthus syrup, or a plain rock sugar syrup with a spoon of jiuniang (fermented sweet rice)","Ginger syrup",{"note":534,"swap":535,"original":536},"Ordinary rice flour, sweet rice flour labelled differently, or wheat flour will not produce the chew. Look for packets marked glutinous rice flour or mochiko.","There is no substitute","Glutinous rice flour","tangyuan","Tangyuan (Black Sesame Rice Balls in Ginger Syrup)","Tangyuan","汤圆","Tāngyuán","china","Jiangnan — Shanghai and Ningbo",4,40,15,20,"easy",[550],"dessert",[552,553],"vegetarian","gluten-free",[469,453,478,460],[556,559,561,563],{"alt":557,"src":558},"White glutinous rice balls floating in clear ginger syrup, one cut open showing dark black sesame filling","\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-1x1.jpg",[537,566,567,568,569,570,571],"black sesame","lantern festival","glutinous rice balls","chinese dessert","winter solstice","ningbo","2026-08-19","dishroute-kitchen","Glutinous rice balls wrapped around a black sesame filling that melts to a dark liquid as they boil, floated in a light ginger syrup and eaten hot from the bowl.",{"en":576},"\u002Frecipe\u002Ftangyuan",{"items":578,"total":686,"page":464,"limit":859,"hasMore":860},[579,615,649,679,713,738,764,795,805,830],{"slug":580,"title":581,"shortTitle":582,"nativeName":583,"romanized":584,"countrySlug":542,"region":585,"baseServings":544,"prepMinutes":547,"cookMinutes":545,"restMinutes":586,"difficulty":587,"course":588,"diet":590,"mainIngredients":593,"images":597,"keywords":607,"publishedAt":572,"updatedAt":572,"authorSlug":573},"char-siu","Char Siu (Cantonese Barbecue Pork)","Char Siu","叉燒","Chāshāo","Guangdong",720,"medium",[589],"main",[591,592],"dairy-free","nut-free",[594,595,596,478],"pork-shoulder","soy-sauce","garlic",[598,601,603,605],{"alt":599,"src":600},"Sliced Cantonese char siu pork with glossy dark red glaze and charred edges, served over steamed rice","\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-1x1.jpg",[608,609,610,611,612,613,614],"char siu","cantonese","barbecue pork","siu mei","roast pork","hong kong","guangdong",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"romanized":620,"countrySlug":542,"region":621,"baseServings":544,"prepMinutes":434,"cookMinutes":547,"restMinutes":622,"difficulty":548,"course":623,"diet":627,"mainIngredients":628,"images":631,"keywords":641,"publishedAt":572,"updatedAt":572,"authorSlug":573},"cong-you-bing","Cong You Bing (Flaky Chinese Scallion Pancakes)","Cong You Bing","葱油饼","Cōng yóu bǐng","Northern China & Shanghai",45,[624,625,626],"bread","snack","street-food",[552,591,592],[629,630],"flour","scallions",[632,635,637,639],{"alt":633,"src":634},"Golden flaky scallion pancake cut into wedges showing thin layers, with a dish of black vinegar dip","\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-1x1.jpg",[642,643,644,645,646,647,648],"cong you bing","scallion pancake","chinese flatbread","laminated dough","street food","breakfast","northern china",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"romanized":654,"countrySlug":542,"region":655,"baseServings":544,"prepMinutes":546,"cookMinutes":547,"difficulty":587,"course":656,"diet":657,"mainIngredients":658,"images":661,"keywords":671,"publishedAt":572,"updatedAt":572,"authorSlug":573},"dan-dan-noodles","Dan Dan Mian (Sichuan Sesame Chili Noodles)","Dan Dan Mian","担担面","Dàndàn miàn","Sichuan (Chengdu)",[589,626],[591],[659,660,596,595],"ground-pork","pasta",[662,665,667,669],{"alt":663,"src":664},"Bowl of dan dan noodles with chili oil sauce, crisp minced pork, preserved greens and sliced scallions","\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-1x1.jpg",[672,673,674,675,676,677,678],"dan dan noodles","dandan mian","sichuan","chili oil","sesame paste","chengdu","noodles",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"romanized":684,"countrySlug":542,"baseServings":685,"prepMinutes":686,"cookMinutes":687,"difficulty":548,"course":688,"diet":690,"mainIngredients":691,"images":694,"keywords":704,"publishedAt":712,"updatedAt":712,"authorSlug":573},"egg-fried-rice","Egg Fried Rice (Wok-Style Dan Chao Fan)","Egg Fried Rice","蛋炒饭","Dan chao fan",2,10,8,[589,689],"side",[552],[692,693,630,595],"rice","eggs",[695,698,700,702],{"alt":696,"src":697},"Wok-fried egg fried rice with separate golden grains, soft egg curds and sliced scallions","\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-1x1.jpg",[705,706,707,708,709,710,711],"fried rice","egg","wok","chinese home cooking","day-old rice","wok hei","quick dinner","2026-08-18",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"romanized":718,"countrySlug":542,"region":719,"baseServings":544,"prepMinutes":547,"cookMinutes":547,"restMinutes":434,"difficulty":587,"course":720,"diet":721,"mainIngredients":722,"images":723,"keywords":733,"publishedAt":572,"updatedAt":572,"authorSlug":573},"jianbing","Jianbing Guozi (Tianjin Savoury Breakfast Crepe)","Jianbing Guozi","煎饼果子","Jiānbing guǒzi","Tianjin and Shandong",[647,626],[552,591],[693,629,630,453],[724,727,729,731],{"alt":725,"src":726},"Folded jianbing crepe cut in half showing egg, scallion, dark bean sauce and a sheet of crisp fried cracker inside","\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-1x1.jpg",[714,734,646,735,736,737,706],"chinese breakfast","mung bean crepe","tianjin","savory crepe",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"romanized":743,"countrySlug":542,"region":744,"baseServings":544,"prepMinutes":546,"cookMinutes":546,"difficulty":548,"course":745,"diet":746,"mainIngredients":747,"images":749,"keywords":759,"publishedAt":712,"updatedAt":712,"authorSlug":573},"mapo-tofu","Mapo Tofu (Sichuan Tofu in Chili-Bean Sauce)","Mapo Tofu","麻婆豆腐","Mapo doufu","Sichuan",[589],[591,592],[748,659,596,478],"tofu",[750,753,755,757],{"alt":751,"src":752},"Mapo tofu with soft tofu cubes in glossy red chili-bean sauce, topped with scallions and ground Sichuan peppercorn","\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-1x1.jpg",[760,674,761,762,763,748,677],"mapo tofu","doubanjiang","sichuan peppercorn","mala",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"romanized":769,"countrySlug":542,"region":770,"baseServings":544,"prepMinutes":547,"cookMinutes":547,"difficulty":548,"course":771,"diet":774,"mainIngredients":775,"images":778,"keywords":788,"publishedAt":572,"updatedAt":572,"authorSlug":573},"hot-and-sour-soup","Suan La Tang (Chinese Hot and Sour Soup)","Suan La Tang","酸辣汤","Suān là tāng","Northern China & Sichuan",[772,773],"soup","appetizer",[591,592],[748,776,693,777],"mushrooms","vinegar",[779,782,784,786],{"alt":780,"src":781},"Bowl of hot and sour soup with egg ribbons, wood ear strips, tofu matchsticks and sliced scallions","\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-1x1.jpg",[789,790,791,792,793,794,748],"hot and sour soup","suan la tang","chinese soup","wood ear","black vinegar","white 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