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Northerners love dumplings, and we love glutinous rice balls. It is said that during the winter solstice, dumplings are eaten during the Chinese New Year, but we eat glutinous rice balls during the Chinese New Year, festivals and banquets. It is said that glutinous rice balls originated in Ningbo, Zhejiang during the Ming Dynasty. Ningbo glutinous rice balls are still very famous today, and the most classic one is sesame glutinous rice balls. Women in the past seemed to know how to make glutinous rice balls, including my mother, mother-in-law, and sister-in-law. I only learned how to make glutinous rice balls in recent years. Nowadays, there are many varieties of quick-frozen glutinous rice balls, with all kinds of fillings. If you want to eat glutinous rice balls, you don’t have to worry so much. I like boiled glutinous rice balls, and I also drink the soup in which the glutinous rice balls are cooked. But my favorite is the deep-fried glutinous rice balls. The outer layer of the glutinous rice is fried to a crispy texture, mixed with the soft and glutinous inner layer. When you take a bite, the red bean paste or sesame filling is fragrant and sweet. It is really a slap in the face to tell you not to play (my father often said that it is so delicious that when others hit you, you feel like they are joking with you).
