Ten of the most beautiful traditional Japanese desserts. Have you tried them all?

Ten of the most beautiful traditional Japanese desserts. Have you tried them all?

When it comes to Japan, don’t you first think of the beautiful cherry blossoms full of anime? But, sometimes, you must admire the Japanese’s aesthetics and creativity. Today we introduce you to a culinary creation that combines taste and visual enjoyment – Japan’s top 10 most popular desserts.
1. Kasutera
One of Japan’s most famous Western-style desserts, originating in Portugal and later introduced to Japan. Kasutera is rectangular, with a caramel-coloured crust on the top and bottom that looks particularly attractive and a fine, even bubble in the middle section, with a honeyed taste in the mouth. The cake is so dense that you can’t stop eating it.
2. Raindrop Pancake
When I first heard the name, I thought it sounded too good to be accurate, but when I saw the real thing, I sighed again: it was too good to be true! Although it’s called a “cake”, it’s more of a jelly. The dessert has a crystal clear appearance, just like a drop of water, so it is a “high value” dessert. The garnish is not limited to salted cherry blossoms, but there are often a variety of flavours to choose from, and they all taste good too.
3. Mitarashi Dango
Anyone who has watched Japanese anime will have seen a string of pink, white and green dumplings, and they are called Mitarashi Dango. They are sold in convenience stores in Japan, which is a testament to how much they love them. They are made of glutinous rice and have a texture like Chinese dumplings but without the filling. Instead, they are usually served with a drizzle of sugar syrup or dipped in soy flour, or you can choose to eat them plain to get a better taste of their flavour.
4. Daifuku
Made from the same glutinous rice as the Mitarashi Dango, the main difference is that the Daifuku has a filling. The most common and most popular is the strawberry Daifuku. The strawberries are covered in chocolate sauce and wrapped in a glutinous rice crust, and a strawberry Daifuku is ready. One bite has the softness of glutinous rice and the moistness of strawberries, while the fruitiness and sweet and sour taste of strawberries neutralise the sweetness, making it lovely but not too sweet. Depending on the filling, there are also red bean Daifuku and mango Daifuku.
5. Wagashi
Just look at their desserts, and you will see how much the Japanese love the soft texture of sticky rice. Eighty per cent of all Japanese desserts are made with glutinous rice, and wagashi is an exquisite and delicate dessert made from glutinous rice. In layman’s terms, it is a filling made from small beans or other foods added to the rice cake.
6. Dorayaki
Many of you are familiar with “Dorayaki” – Doraemon’s favourite food! Also known as golden cakes, they are usually filled with red bean paste, similar to Chinese bean paste cakes, but since some people don’t like red bean paste, they are now available in new flavours such as green bean, strawberry and blueberry.
7. Taiyakii
Taiyaki is also one of the most famous Japanese desserts in anime. It is similar to Dorayaki, except that it is grilled and has a more ‘interesting’ appearance than snapper. The freshly Taiyaki tastes crispy on the outside and soft on the inside and gives off the fragrance of red beans.
8. Warabi Mochi
Warabi Mochi is a Japanese confection made from starch, water and sugar. It has a cold and chewy texture and is not too sweet, making it a great summer dessert. Eaten in the same way as okonomiyaki, they can be served with soybean flour or drizzled with black sugar syrup, or both if you like it sweeter. Matcha lovers can also use matcha powder instead of soybean powder.
9. Yokan
Originating in China, Yokan was introduced to Japan and developed into a traditional local snack. The original Yokan was a soup made from lamb and frozen to accompany a meal, but since Japanese monks did not eat meat, they made a Japanese-style yoghurt with red beans, kudzu flour and flour, which is what it is today.
10. Senbei
Also known as “Japanese pancakes”, they are a type of Japanese rice cracker that comes in various sweet and savoury flavours. They come in multiple shapes and sizes and are often served with green tea as a casual snack and are the most common choice for Japanese families to entertain their guests. They have a crunchy texture and are wrapped in a piece of seaweed for a golden hue that makes your mouth water.
The Story of Macaron

The Story of Macaron

Macaron is a romantic dessert from France, also known as almond and French cake. It is a French dessert made with egg white, almond powder, granulated sugar and icing and filled with fruit jam or cream. It has a rich taste, crispy outside and soft inside, colourful appearance, delicate and small. Macarons were historically aristocratic food and a symbol of luxury. But as the development of history, Macarons gradually enters ordinary people’s homes, with its profusion colour, Fresh and exquisite taste and small and exquisite modelling win people’s love. The macarons are so layered that when you bite into them, you first taste a thin but crispy crust, followed by a soft, spongy inner layer. Unlike the creamy texture, the tenacity of the marzipan holds up the filling and adds a chewy texture to the soft, greasy filling. A perfect macaron, with a smooth, pocketless surface and a slight shine in the light, has a pretty lace hem at the bottom of the cake. Today, the macaron, a worthy representative of French dessert, is favoured by people worldwide—French bakeries and supermarkets without macaron figures. Macaron is a French dessert known to people, but in fact, the macaron was invented by Italians.

 

And the specific origin of macarons, there are many versions. Here are two of them
The nun version
According to legend, some vegetarian nuns made macaroons baked with egg whites and almond flour instead of meat, which was the prototype of macarons. The current English word Macaroon derives from the Italian word Maccarone (delicate dough). During the French Revolution, revolutionaries suppressed Catholicism, and the clergy were in bad shape. So the nuns secretly sold their macaroons for a living and gradually spread the macaroons to France.

 

Homesickness version
In the mid-16th century, Catherine Medici, a Florentine noblewoman, married King Henry II of France. Although in the royal family, after all, married far away from home, the queen soon suffered from homesickness. So the chef who followed the queen to France made macarons from her hometown to win her favour. From then on, this Italian dessert spread in France.
Top 10 Classic Gourmet Snacks in China

Top 10 Classic Gourmet Snacks in China

Every country has unique flavor snacks, especially in the well-known food street. Street snacks have been trendy, so what are the hottest street snacks in China? I have compiled a list of the top ten special street snacks in China for you, containing the famous Chinese street snacks such as spicy hotpot represented by Sichuan Chongqing, stinky tofu represented by Changsha Shaoxing, meat sandwich bun from Shaanxi, hot and sour noodles represented by Sichuan Chongqing Guizhou, Jianbing Guozis represented by Shandong and Cold noodle represented by Shaanxi and Qinghai, as well as Hong Kong street snacks such as egg boy and fish egg, Taiwan night market street snacks such as large intestine wrapped in the small intestine and Coffin boards, etc. Come along to see the most popular roadside snacks in the country.
Spicy Hot Pot

Represented by Sichuan and Chongqing
Spicy hotpot is one of the most traditional snacks in Sichuan and is one of the most representative diets in Sichuan. Spicy hotpot is both the predecessor of spicy hotpot and a simplified version of hotpot, with spicy, savory, diverse varieties and affordable prices to regain a large number of spicy hotpot fans. Spicy hotpot shops and stalls of all sizes, all over the streets and alleys, can be described as beautiful scenery in the cities of Sichuan and Chongqing. The original origin of spicy hotpot was that the vendors on the docks picked stretches to sell on the riverside, bridges, and streets, shouting as they went. Today, hot and spicy street stalls can be found in every country and are very popular with diners! Spicy hotpot is best represented by Sichuan spicy hotpot and Chongqing spicy hotpot.
Stinky Tofu

Stinky tofu from Changsha and Shaoxing
Stinky tofu is a traditional Chinese snack that varies considerably in the way it is made and eaten in different parts of the country, with varying types in the north and south. It is a traditional Chinese snack of great character, ancient and classic, with a long history. It is made from soybeans, black beans, and soda ash. Stinky tofu has the characteristic of “smelling bad but tasting good,” of which Changsha is the most famous and has been named one of the “Top 10 regional snacks in China” in Hunan. At the same time, Nanjing, Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, and Yulin are famous for their stinky tofu. Discover the true essence of food with the recommended Changsha stinky tofu, Shaoxing stinky tofu, and Taiwan stinky tofu, which can be tasted on the roadside of the Pozi Street food street in Changsha. It can even be found on the roadside stalls of the country’s major food streets and famous food stalls.
Xinjiang Grilled Lamb Kebabs

A famous street snack, Xinjiang kebabs are especially renowned for being a popular snack across the country and can be found everywhere in towns, villages, streets, and markets. Xinjiang kebabs are an ethnic snack with a unique flavor, bright yellow color, tender and crispy meat, and spicy and mellow taste. It has been selected as one of the top ten snacks in Xinjiang by the China Cuisine Association.
Hot and Sour Noodles

Represented by Sichuan, Chongqing, and Guizhou
Spicy and sour noodles originated in the western part of Sichuan province and are a traditional snack in Sichuan, Chongqing, and Guizhou provinces. Its characteristics are “numb, spicy, fresh, fragrant, sour and not greasy” and “the best noodle in the world.” Chongqing hot and sour noodles have been selected as one of the “Top 10 Snacks in China” by the China Cuisine Association. They have also been awarded the “China Gold Medal Snack for Tourism” title by the China Tourism Association. Hot and sour noodles are more common on the streets in China, and although they are relatively simple to make at roadside stalls, the taste is not worse than the ones in the shops. As long as they are sour and spicy enough, it doesn’t matter too much what environment you eat in!
 Chinese hamburger

The Chinese hamburger is short for the ancient Chinese word “meat sandwich in a bun” and is a famous snack in Shaanxi and street food in Shaanxi. The meat sandwich bun is a beautiful combination of preserved meat and baiji bun. The Chinese hamburger combines meat in bacon sauce and a white bun, which perfectly complement each other and bring out the best in each other. The heart is crispy, and the bun is fatty but not greasy, with an endless aftertaste. Explore the true meaning of food and recommend some of Shaanxi’s famous Chinese hamburgers, including Baiji bun’s ‘bacon bun,’ Baoji Xifu’s meat bacon bun (with vinegar in the meat bacon), and Tongguan’s Tongguan Chinese hamburger, among others. The taste of the meat is fragrant, the bun is crispy, and the flesh is fluffy.
Grilled-Fresh-Squid

Grilled-Fresh-Squid is a famous street food that frying squid makes on an iron plate, then slicing it with a spatula and spreading it with a special sauce. Its main ingredients are squid, onions, and chili noodles, which have a salty and spicy flavor. Teppanyaki originated in Japan and has a long history of 40 years. Teppanyaki squid can be a hot snack on the streets, whether in restaurants, eateries, or hot street corners. We recommend you to try the Teppan Squid in Dalian and the more distinctive Teppan Squid in Qingdao.
Jianbing Guozi (pancake rolled with crisp fritter)

Jianbing Guozis are one of the traditional staple foods in the northern regions of China, originating in Shandong, mainly in the concentrated areas of Linyi, Tai’an, Tengzhou, Zaozhuang, Jining, Rizhao, and Qufu in Shandong and the three northeastern provinces as well as Hebei, Beijing, Tianjin, Inner Mongolia, Shanxi, and northern Jiangsu, and are also a famous street snack. The more famous Jianbing Guozi is the Jianbing Guozi, which has long dominated the breakfast world, capturing the hearts of many eaters and becoming a favorite street food in China because it is delicious, inexpensive, clean, and convenient. The famous snacks derived from Jianbing Guozis, such as vegetable Jianbing Guozis and Jianbing Guozi fruit, are also prevalent throughout the country, among which Tianjin’s Jianbing Guozi fruit is the most distinctive and is a famous snack in Tianjin. It is also one of the most popular snacks abroad, making the list of the 23 best national roadside stalls selected by CNN in 2017.
Cold noodle

Represented by Shaanxi Cold noodle and Qinghai stuffed skin.
Cold noodle, a traditional Han Chinese delicacy originating from the Guanzhong region of Shaanxi, is the collective name for rolled noodles, rice, and stuffed skins, popular in northern China and one of the country’s famous street snacks. Shaanxi Liangpi mainly characterizes Liangpi, Gansu Stuffed Skin, and Qinghai Stuffed Skin, especially Shaanxi Liangpi, one of the traditional special snacks, with a wide variety of varieties production methods and different mixes and flavors. It has a long history, and some of the more common types are sesame sauce Cold noodles, Qinzhen rice skin, Hanzhong noodle skin, Qishan rolling noodle skin, and gluten Cold noodles. Xi’an Cold noodle is famous for its “white, thin, light, soft, tender and fragrant” taste, especially in the hot summer.
Fresh Fried Bun

The bun is a traditional snack popular in Shanghai, Zhejiang, Jiangsu, and Guangdong and is referred to as a “pan-fried bun.” Features: crispy skin, thick juice, fragrant meat, and delicate. One bite of the bun will leave you with the delicious taste of meat, oil, spring onion, and sesame in your mouth for a long time. Initially a part-time product of teahouses and tiger stoves (boiling water shops), you can taste pan-fried buns in street stalls. The bun is most famous for its golden brown skin, and the top half is sprinkled with sesame seeds and scallions. It smells delicious and is popular among Shanghainese because it is full of soup.
Chuanchuanxiang (skewered food served in a hot pot)

As street food, Chuanchuanxiang is a popular local flavor. As the most common folk food in the streets of Sichuan, Chuanchuanxiang are popular throughout the country for its spicy and fresh aroma and is the most famous embodiment of grassroots cuisine, with its unique charm and distinctive features in many cities across the country and has become one of the representatives of Sichuan taste.
Do you know Zongzi? How to make Zongzi and how to eat it healthily?

Do you know Zongzi? How to make Zongzi and how to eat it healthily?

Eating zongzi at the Dragon Boat Festival is a favorite of many people and part of our national history and culture, but how much do you know about the origins of zongzi. There are various kinds of zongzi in the market, how they are made, and how long a zongzi has to be steamed before it is cooked. I think we are all curious about these, so let’s follow the next to see the knowledge about zongzi!

Introduction of Zongzi

The Chinese people have been known for their traditional festive food. Zongzi appeared as early as the Spring and Autumn Period and were initially used to worship ancestors and spirits. By the Jin Dynasty, zongzi became a Dragon Boat Festival food. Zongzi has spread far and wide as one of the most historically and culturally rich traditional foods in China. Zongzi is also eaten in Japan, Vietnam, Singapore, Malaysia, and Myanmar, where Chinese people live.

The origins of Zongzi

According to legend, zongzi was created as a tribute to Qu Yuan, who threw himself into the river and were given to each other as a memento of that day.
As early as the Spring and Autumn period, rice was wrapped in a horn shape with mushroom leaves and called “horned millet”; rice was sealed and baked in bamboo tubes and called “tube zong.” In the late Eastern Han Dynasty, millet was soaked in grass ash water, and because the water contained alkali, millet was wrapped in a four-horned shape and cooked using millet leaves, known as Guangdong alkaline Zongzi. A small number of stuffed Zongzi appeared in the same period. The most popular was the pork dumpling.
Zongzi was officially designated as Dragon Boat Festival food in the Jin Dynasty. At this time, the raw materials used to wrap the zongzi and glutinous rice also added the Chinese herbal medicine puzzle nuts, cooked zongzi called “puzzle zongzi.” The rice is mixed with meat of rare birds and animals, chestnuts, etc., and the variety increases. Zongzi is also used as a gift for communication.
The Dragon Boat Festival is a traditional festival that has been passed down in China for thousands of years and is a reflection of the deep historical and cultural heritage of the Chinese nation. And over the centuries, the culture of the Dragon Boat Festival has evolved, but one custom is as constant as the soul of the Festival, and that is eating zongzi. The custom of eating zongzi at the Dragon Boat Festival has been prevalent in China for thousands of years and has spread to Korea, Japan, and Southeast Asian countries, so why should we eat zongzi at the Dragon Boat Festival? The origin of eating zongzi at the Dragon Boat Festival has many sayings, the most widely circulated one is to commemorate the Qu Yuan said.

Legend has it that Qu Yuan threw himself into the river on the fifth day of the fifth month. The people were all lamenting and mourning, so they rowed boats to salvage Qu Yuan’s body, which is also the origin of the custom of dragon boating; to prevent fish and shrimp from eating Qu Yuan’s body, so they put rice and grain into the river, Qu Yuan told the people in a dream that rice and grain into the river, the river was eaten by the dragon, if wrapped in mugwort leaves, and then tied to the five-colored rope, it can prevent the dragon from eating, because the dragon is afraid of neem leaves and green silk, and thus the birth of the food zongzi.
The Dragon Boat Festival is a celebration of the patriotic poet Qu Yuan, and by eating zongzi, people can promote traditional culture and learn to carry forward the patriotic spirit of the poet Qu Yuan and his family’s sentiments.

Types of zongzi for the Dragon Boat Festival

The Dragon Boat Festival is a traditional festival in China, and the custom of eating zongzi has remained unchanged for thousands of years. Our country is vast and extensive, so the types and flavors of zongzi are exceptionally varied, forming different flavors of zongzi around the country.
1. Honey cold Zongzi
The most traditional and popular in Shaanxi is the honey cold Zongzi, honey cold Zongzi made of glutinous rice, shaped like a diamond horn, white and glittering like jade, calm and relief from the heat, eaten with silk thread or bamboo knife cut into small pieces, placed in a dish, drizzled with honey or flower syrup, taste tendons soft and excellent, aromatic and delicious.
2. Grasswood ash brown
This is a custom in Yunnan and Guizhou, where a plant similar to lemongrass is burnt into ash and mixed with glutinous rice to make Zongzi, which are not bitter but have a unique fragrance and help with digestion.
3. Steamed Zongzi
The steamed rice dumpling is a type from Guangdong wrapped in whole winter leaves and extremely large, generally weighing more than a catty.
4. Pillow Zongzi
Pillow Zongzi, also known as Huzhou Zongzi, are special long Zongzi from the Huzhou region, named after the pillow-like shape.
5. Four Square Zongzi
These are made in Yunnan with a tropical flavor, using banana, or lotus leaves to wrap glutinous rice, green rice, and pork, and can be sliced and baked, fried, or dipped in sauce.
6. Jiaxing Zongzi
Jiaxing Zongzi is quadrangular in shape and is available in fresh meat, bean paste, and eight-pot varieties. Most places in Zhejiang, especially in the mountainous areas of western Zhejiang, have traditionally used sweet tea to cook Zongzi, tea rice, and tea congee for generations.
7. Roast meat Zongzi
They are made with marinated pork, mushrooms, shrimps, lotus seeds, marinated pork soup, sugar, and other ingredients. They are dipped in various condiments such as garlic paste, mustard chili, red chili sauce, and turnip sour.
8. Alkaline Zongzi
The glutinous rice is soaked for at least four hours and then drained, and then mixed with lye oil until the rice is light yellow.

Local specialties

Beijing Zongzi.
Beijing zongzi is a representative variety of northern zongzi, which are small and obliquely quadrangular in shape. In the rural northern suburbs, it is customary to eat large yellow Zongzi, sticky and fragrant and mostly filled with red dates and bean paste.
Guangdong Zongzi.
Guangdong Zongzi is large and chic in shape. In addition to fresh meat Zongzi and bean paste Zongzi, there is also assorted Zongzi filled with diced chicken, duck, barbecued pork, egg yolk, mushrooms, and mung bean paste.
Southern Fujian Zongzi.
Xiamen and Quanzhou are famous at home and abroad for their roasted meat and lye Zongzi. The rice used in these Zongzi is of the highest quality, and the pork is brined to aroma and taste with mushrooms, shrimps, lotus seeds, brine broth, sugar, etc. The Zongzi are dipped in various condiments such as garlic paste, mustard, red chili sauce, and radish acid.
Ningbo Zongzi.
Ningbo Zongzi is quadrangular in shape and comes in varieties such as lye Zongzi, red bean Zongzi, and red date Zongzi. The usual array, alkaline water zongzi, is made by adding the right amount of alkaline water to glutinous rice and wrapping it with old yellow Ruo leaves. When cooked, the glutinous rice turns light yellow and can be dipped in sugar for a delicious aroma.
Jiaxing Zongzi.
Jiaxing zongzi are rectangular and come in varieties such as fresh meat, bean paste, and eight treasures. For example, the fresh meat Zongzi is often made with a piece of fatty beef sandwiched inside the lean meat.
Suzhou Zongzi.
Suzhou Zongzi is mostly long and thin, quadrangular in shape, with varieties of fresh meat, jujube paste, and bean paste, and features elaborate ingredients and fine production.
Sichuan Zongzi.
Spicy Zongzi is made in Sichuan, with a unique flavor due to its elaborate and complex production process.
Shandong Zongzi.
The zongzi wrapped in yellow sticky rice is sticky and glutinous, sandwiched by red dates for a unique flavor.
Hainan Zongzi.
Unlike the northern Zongzi, it is wrapped in a square cone by banana leaves and weighs about half a kilo, with salted egg yolk, barbecued pork, bacon, and braised chicken wings.
Taiwanese Zongzi.
With a solid southern Fujian flavor, there are wide varieties, including white Zongzi, green bean Zongzi, barbecued pork Zongzi, eight treasure Zongzi, and roast pork Zongzi.

How to make Zongzi for the Dragon Boat Festival

The traditional custom is to eat zongzi at the Dragon Boat Festival. In the past, the family would be their zongzi, although now the bought zongzi is more delicious and convenient, but the family together with the zongzi or more fragrant, then how to package zongzi?
Ingredients: rice dumpling leaves (Ruo leaves, Shuusu leaves, red leaves, etc.), rice dumpling filling (according to preference), glutinous rice, seasoning (MSG, sugar, wine, salt, soy sauce, etc.)
Directions:
1: Wash the palm leaves, cut off the roots, and take out two dumpling leaves.
2: Put the two rice dumpling leaves together slightly and fold them into the shape of a funnel, taking care to keep the bottom tight to avoid leaking out when putting in the glutinous rice.
3: Fill the funnel with glutinous rice and the filling separately and compact it. In some regions, the glutinous rice and the filling are separated, while in others, the packing, such as pork, is mixed with the glutinous rice and put in directly.
4: Cover the extra rice dumpling leaves with glutinous rice and tie them with a string, taking care to secure them firmly. Otherwise, they may fall apart when they are put into the pot.
5: After the Zongzi is wrapped, put it into the pressure cooker and wait for some time before it comes out of the oven.
Note: The taste of zongzi varies from region to region, but the method of wrapping is primarily similar, except for the filling inside, which can be deployed according to your own and your family’s preferences.
Tips for making Zongzi for the Dragon Boat Festival
If you don’t know how to do it, likely, you won’t be able to make delicious Zongzi, so how can you do it?
1. the selection of materials for the rice dumpling leaves
The leaves used to wrap the Zongzi vary from region to region, with the southern part using Ruo leaves, bamboo, or reed leaves, and the Hainan Island region of China also uses a unique plant called Shuu leaves, which are usually triangular and are cone-shaped or square-shaped. In the Central Plains, the leaves used to wrap zongzi are mostly mistletoe leaves, which are rectangular.
2. Seasoning of zongzi filling
Generally, savory meat Zongzi is made by rubbing fresh pork with a little MSG, sugar, wine, salt, and soy sauce until the seasoning seeps into the pork before wrapping.
3. Tying of Zongzi
The bean paste Zongzi should not be tied too tightly to prevent the rice grains from being squeezed into the bean paste, which can become entrapped if not cooked thoroughly. Salted pork Zongzi should not be tied tightly if fatty pork is used but should be tied loosely enough. If you use lean pork, you should secure it tightly, as the lean meat will shrink when it is cooked, and the fatty juice of the dumpling will leak into the water, which will not keep the Zongzi fat sticky.
4. Cooking Zongzi
Boil the Zongzi only after the water has rolled, soak the water over the dumpling surface, and then boil them for about 3 hours on a high fire after they have moved again. Don’t add raw water during the boiling process, and take them out while they are still hot.

Dragon Boat Festival eating zongzi precautions

Although the zongzi is good, eating zongzi should also pay attention because the heat of zongzi is relatively high. An ordinary salty meat zongzi, containing about a bowl of rice, calories about 400 to 500 calories, so you should not overeat. In addition, also pay attention to.

1. The main ingredient of Zongzi is glutinous rice, which has a high branched chain starch content. Cold Zongzi will age back to life, and the intermolecular coagulation will be strengthened, making them less digestible.
2. Eating Zongzi with vegetables and fruits is advisable to help intestinal and gastric motility and avoid indigestion in the intestinal and gastrointestinal tracts caused by eating Zongzi.
3. Zongzi should be heated sufficiently and cooked hot and soft before eating.
4. Zongzi is a staple food and is most suitable for breakfast, as they are usually eaten with a low appetite and a small amount of food.
5. people with stomach problems eating Zongzi can choose white Zongzi, gallstones, cholecystitis, and pancreatitis patients do not eat meat Zongzi, egg yolk Zongzi, and other Zongzi with high fat and protein content.

Notes on eating Zongzi

1. it is best not to eat zongzi in the morning
It is a traditional custom to eat zongzi as the Dragon Boat Festival approaches, and the leaves are fragrant. Many people like to eat zongzi and eat zongzi daily for breakfast. Individual people who love zongzi even give up the main meal. All the time, eat zongzi as rice.
It takes at least six hours for food to be digested from the stomach to the intestines. Eating them early in the morning will stay in your stomach for more extended periods, stimulating the secretion of gastric acid, which may lead to chronic gastric disease and stomach ulcers. Although Zongzi can be eaten cold, they are complicated, and it is advisable to take them out of the fridge and heat them sufficiently to soften them before eating them. It is worth noting that Zongzi should never be eaten as a midnight snack before bed. Otherwise, they will not be easily digested if left in the stomach overnight.
It is advisable to eat Zongzi with a cup of tea to help swallowing and digestion; eat them a little at a time, and it is recommended that small mini Zongzi can be chosen. It is also recommended that Zongzi be eaten lightly. If you have stomach problems, choose white Zongzi, don’t stick to sugar, and don’t eat too sweet. For patients with gallstones, cholecystitis, and pancreatitis, it is recommended not to eat meat Zongzi, egg yolk Zongzi, too greasy, fat, protein too high Zongzi, may cause indigestion, flatulence so that the acute disease attack.
2. Zongzi can relieve the summer heat, but eating more is not advisable
In Chinese medicine, the reed leaves and lotus leaves used to wrap zongzi are good medicines to clear heat and relieve summer heat. According to Chinese medicine, we enter the hottest summer months after the Dragon Boat Festival. Due to the unbearable suffering of summer, people commonly suffer from fire and heatstroke, and eating zongzi at this time is indeed a good “medicine” to relieve heatstroke.
Although there is a wide range of fillings available in the market, Prof. Chang advises people from the point of view of the TCM diet: as dates are sweet and warm, they have the effect of nourishing the middle of the body and nourishing the blood and calming the mind, while chestnuts have the effect of feeding the air, strengthening the spleen and benefiting the kidneys.
Although zongzi is a fresh product for the festive season, eating it improperly can also hurt. The main ingredient is glutinous rice, which is not digestible and can cause bloating and diarrhea due to damage to the spleen and stomach, so the elderly, children, and people with poor digestion should not eat them. Even those with a strong spleen and stomach should follow the principle of “eat less, eat more.” If you pack your Zongzi for the holidays, you must grasp the guide of “now pack, now eat,” while frozen Zongzi purchased from supermarkets should be steamed and cooked thoroughly before eating.
3. Healthy ways to eat Zongzi
Chinese people are fond of drinking hot tea. A cup of fragrant and warm aromatic tea can help you relieve the heat and eliminate food, which is a delicious healthy drink. Therefore, according to this principle, you can make a cup of hot tea when eating zongzi, which will help you to lift the grease of zongzi.
The French desserts you can’t miss when visiting France.

The French desserts you can’t miss when visiting France.

Italian desserts are varied and seasonal. Flavors vary from region to region, and dessert preferences highly depend on the climatic differences between the North and South. From small shops to Italian restaurants, the experience is very different.

 

Gelato (ice cream)

Gelato, also known as ‘freeze,’ is not to be confused with an Italian invention. It comes from China. This dessert was likely introduced to Italy through merchant travel in the 14th century. In the 18th century, gelato gained widespread attention among Italians, who loved the taste of this rich cream, fruit, and chocolate. Italy’s union with other countries is rumored to have been due to ice cream.
Tiramisu

Tiramisu translates in Italian as ‘pull me up’ or ‘take me away. This frozen dessert is made from coffee-soaked finger biscuits accompanied by mascarpone cream cheese sweetened with whipped cream. There is much debate about its origins, but most people agree that it comes from the Veneto region of northern Italy.
Panna Cotta (Italian fresh custard)

Panna Cotta, which translates as ‘cooked cream in Italian, is the most famous pastry and originated in the Piedmont region, which is renowned for its abundance of dairy products. The original method of making this dessert was probably to cook the cream with honey and egg whites. Modern versions use the highest quality cream, slightly sweetened, held together with a gel from the fish cartilage, and left in a tiny, translucent mold. The best ricotta custards can be seen to be elastic when swinging when unmoulded. They are often served with fruit preserves, caramel, or chocolate sauce, allowing the ethereal texture to melt in the mouth.
Baba au Rhum (Baba rum cake)

Baba au Rhum, a high cylindrical yeast cake, is soaked in rum syrup (alcoholic or non-alcoholic) and sometimes topped with pastry custard or cream. This rich dough contains eggs, butter, and milk. It is thought to have originated in Poland and traveled through the Lorraine and Alsace regions of France to Paris and Naples, where the baba ganoush cake also became popular and is still a lot sought-after delicacy today. The sweet aroma of the cake spreads throughout the bakery streets. The light, syrupy Baba au Rhum is so good you’ll want to eat it all in one sitting.
Sicilian Cassata (Sicilian Cheesecake)

Sicilian Cassata, from Sicily, is a sponge cake made with layers of sweet ricotta and candied citrus peel. The cake is covered in marzipan, sweetened almond dough, and decorated with fruit shapes made from candy or marzipan molds. This dessert originated in the Middle Ages when Sicily was under Muslim rule. The authentic Neapolitan flavor would be slightly different, with layers of ice cream instead of ricotta and fruit, as in an ice cream cake. The whole cake is covered in a sugar glaze. Either version is worth eating and a treat for your taste buds.
Cannoli (Creamy Sweet Filled Pancake Rolls)

Cannoli is a Sicilian pastry dish rolled around a tube and fried. Individual cannoli or “tubes” are filled with sweet ricotta, slices of confectionery citrus fruit, and sometimes chocolate chips.
Semi-Freddo (Fresh Fruit Sorbet)

This dessert is called ‘semifreddo’ because the fresh fruit sorbet uses a range of frozen desserts, including ice cream, mousse or cream, and fruit biscuits or cakes. Although frozen, it is only served when it is not too hard to enjoy. It is best enjoyed at four degrees Celsius, just the right softness; it tastes even better with fresh fruit and jam.
Torta Caprese (Capri Cake)

Torta Caprese, a cake made of chocolate and almonds from the southern Italian island of Capri, is said to have been discovered by chance when the chef forgot to put flour in the dessert. The bread is made with chocolate, ground almonds, and locally produced olive oil, without flour or yeast. Sometimes the cake is filled with Limoncello or Strega, the local specialty.
Pandoro (Golden Bread)

Pandoro, from the northern Italian city of Verona, is a dessert between cake and bread, made with dried fruit such as oranges, lemons, and sultanas, and is ideal for sharing with the whole family during the festive season. The cake is made in the shape of a star and can be eaten on its own with vanilla icing, jam, hazelnut Nutella, or cream sauce.
Zabaglione

Zabaglione, a classic Italian dessert, is sometimes served with fresh berries in a champagne flute and flavored with espresso. It consists of egg yolks sweetened with sugar and Marsala wine and then stirred in hot water until they become light and fluffy. Cooking the egg yolks in the water adds volume to the mixture. In northern Italy, Moscato wine is often used in place of Marsala. Once cooled, the whisked egg whites can be added, and the whipped cream becomes even more prosperous.
Japanese Dango: A guide to eating and making this most delicious Japanese street food

Japanese Dango: A guide to eating and making this most delicious Japanese street food

Dango is a sweet Japanese dumpling with various flavors, such as red bean paste, green tea, and soy sauce syrup. I will then take you through the history and types of this Japanese sweet treat and share a recipe for making your own.
Dango is a sweet Japanese dumpling that can be eaten all year round. The chewy texture and variety of flavors make Dango a special treat. It is a casual traditional Japanese sweet and goes well with green tea, especially matcha. Let’s take a closer look at this simple but very satisfying Japanese dessert below.
What is Dango? 
Dango is a traditional Japanese sweet and dumpling. It is said that the first ‘dango’ was originally made in a Kyoto tea-house called Kamo Mitarashi, which was located near Shimogamo Shrine.
The dessert’s name is thought to have been inspired by the bubbles that flow through the shrine’s Mitarashi.
Dango was originally made from five balls strung together, the upper part representing the head, the lower part the arms, and the last two parts the legs.
Dango is regarded as an offering to the Japanese gods.
One of the biggest events on the Kyoto calendar is the Mitarashi Festival held at Shimogamo Shrine. This festival is one of Japan’s most solemn and elegant festivals and has been popular since the 8th century. Dumplings are the main offering brought to the spirits at the festival. The Dango obtained as tribute usually comes in three colors: white, red, and green.

 

Types of Dango
Dango is a classic Japanese dessert with a wide variety and tastes best with green tea, a combination that makes this subtle dessert an ideal snack or breakfast.
These little balls are made from rice flour and eaten on skewers with bamboo sticks, making them a great snack.
Mitarashi Dango
This is the most popular dumpling and can be found in convenience stores and supermarkets. So covered with a sweet and salty syrup made from soy sauce, sugar, and starch. So delicious.

 

Red bean Dango (Anko Dango)
Anko Dango is a chewy ball coated with red bean paste and a popular traditional sweet enjoyed by children and adults alike.

 

Green tea flavored Dango (Chadango)
Chadango is a classic green-tea flavored dumpling, available all year round.

 

Three color Dango (Bocchan Dango) 
Bocchan Dango is a delightful treat that comes in three colors and flavors: red (red bean paste flavor), yellow (egg flavor), and green (green tea flavor).

 

Starch Dango (Denpun Dango)
These Dango come from Hokkaido and are made from potato flour and baked with sweet boiled beans, making them a special treat with a filling.
If you go to Hokkaido, starch dumplings are a great souvenir.

 

Cherry blossoms Dango (Hanami Dango)
Hanami Dango is only made during the cherry blossom viewing season, and this dumpling gets its name from Hanami – the cherry blossom viewing event (Hana means cherry blossom and mi means to enjoy).
This dessert is also available in three colors – pink, pale green, and white, similar to the color of the cherry blossom, and is widely enjoyed by friends, colleagues, and family.

 

Soya flour Dango (Kinako dango)
Soya flour dumplings with sweet and salty roasted bean flour, eaten with green tea for a great taste.
How to make Dango at home
If you want to make your own Dango, this is great news!
Making Dango at home is the easiest thing in the world!
Let’s have a quick look at the recipe.
Preparation time: 15 minutes
Ingredients: tofu – 250g, glutinous rice flour – 200g
Quantity: 30 pieces
Detailed steps
1. Mix the tofu and glutinous rice flour in a bowl. The dough should not be too loose or too hard.

 

2. Use a teaspoon to scoop a spoonful and roll it into a ball.

 

3. In a large pot of boiling water, cook the dough until it floats.

 

4. Once the dough floats in the boiling water, cook for 2 – 3 minutes, then remove from the water and place on a plate covered with paper towels.

 

Seasoning
If you like red bean Dango, make a red bean paste (cooked with red beans and sugar) to put on top of the Dango.
To get okonomiyaki dumplings, brush them with soy sauce, sugar, and starch syrup.
Mount Takao grilled Dango

 

Grilled green tea Dango will be an even more memorable experience if you are summiting Mount Takao, located in western Tokyo. These Dango are flavored with soy sauce syrup and sesame seeds. This unique flavor, combined with the amazing views from the top of Mount Takao, can quickly invigorate a person after a tiring day.
I recommend you try this famous Dango at least once at Mount Takao. Every visitor dreams of tasting a unique and wonderful dessert in Japan.