Tang yuan are sticky rice balls ... Repeat until all of the balls are cooked. Serve 4 balls per person in a bowl of the hot cooking water, sprinkling over a few osmanthus blossoms to garnish ...

The writer and curator Su Wu’s version of tang yuan reflects her family’s history and her life in Mexico City. By Lauren Joseph Earlier this month, the writer and curator Su Wu was at home in ...

He worked as a chef at a Chinese restaurant on Division Street, his son said, before opening Hwa Yuan in 1967. “He’s the kind of person who loved to cook for somebody,” Chen Lieh Tang recalled.

Meiying Jin rolls the dough for tang yuan at Chang’an restaurant. Photo by Jean Trinh. (The original image is no longer available, please contact KCRW if you need access to the original image.) ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. The restaurant where the late Shorty Tang and ...

ON cooler nights, a warm bowl of sweet tang yuan (glutinous rice balls in syrup) can be very comforting. In Taman Paramount, Petaling Jaya, Matthew Lee, 34, serves bowls of tang yuan and plates of ...