Lantern Festival: Tangyuan filled with rose petal jam, served in a Pu'er tea broth - sweet and refreshing, not greasy. (cr这个超好吃)

seen from Germany

seen from Russia

seen from Spain
seen from Türkiye

seen from Canada

seen from United States
seen from United States
seen from Malaysia
seen from United Kingdom

seen from United Kingdom
seen from United States

seen from United States
seen from South Korea

seen from United States

seen from Belgium

seen from Türkiye

seen from Sweden

seen from Canada
seen from United States

seen from Malaysia
Lantern Festival: Tangyuan filled with rose petal jam, served in a Pu'er tea broth - sweet and refreshing, not greasy. (cr这个超好吃)
Happy Lunar New Year 2026! 🥟🧧🐎
Happy June! This month's pin is made of soft enamel and is inspired by one of my fave Chinese desserts - ✨Sweet Rice Balls✨.
Sweet rice balls (or tangyuan) are made of a chewy mochi outer layer with peanut or sesame filling inside that oozes out when you bite into it. Families often make & eat them together during festivals because they represent reunion and togetherness 💖
I also drew a family of kitties making tangyuan together for this month's wallpaper
Join my Pin Club by June 29 to get this bowl of sweetness!
patreon | ko-fi | instagram
milky red bean, glutinous rice balls, and sago dessert soup F2U. source: 我是小小汤圆吖 on wechat
Tang Yuan with Sweet Black Sesame Seed Filling
cooking round-up: jan. 16–mar. 15, 2026
you can always tell when my late winter depression hits because my cooking takes a complete nosedive. but at least i'm eating.
avocado toast with sardines, pickled red onion, and sesame
awadhi chicken korma (recipe: ministry of curry)
gingerbread cake (recipe: king arthur baking)
spicy dark drinking chocolate
peanut tangyuan in osmanthus syrup
mushroom ricotta toast with black pepper and red pepper flakes
chinese chives and eggs (recipe: the woks of life), served with multigrain rice
japanese egg salad sandwich (recipe: just one cookbook)
miso oatmeal with chinese chives and eggs and slow smoked mackerel
Taro and purple sweet potato tangyuan by licathh with osmanthus syrup and sesame oil on shiso.
Source: x