is consumed year-round. As it became more widespread, different renditions are introduced to the traditional Chinese Tangyuan to cater to consumers. New fillings, shapes, and coloring of the glutinous rice are introduced; chocolate and custard fillings are substituting traditional approaches. Sweet fillings Black sesame (mixed with sugar) Crushed peanuts (mixed with sugar) Jujube paste Chocolate paste (softened butter mixed with cocoa powder and stirred until blended) Red bean paste (Azuki bean) Lotus seed paste Matcha paste Custard Savory fillings Crushed peanuts Minced meat Mushroom Cabbage Availability The most renowned varieties come from Ningbo in Zhejiang Province. However, they are traditionally eaten throughout China. Tangyuan has also come to be associated with the Winter Solstice and Chinese New Year in various regions. Today, the food is eaten all year round. Mass-produced tangyuan is commonly found in the frozen food section of Asian supermarkets in China and overseas. Variations As the Chinese dessert spread to other regions of Asia, a variety of renditions emerged from different cultures. China Yuanxiao is very similar to Tangyuan, and is often confused with each other and used interchangeably. Like Tangyuan, the dessert is a glutinous rice balled stuffed with filling that's eaten during the Lantern Festival and other important gatherings. Although they look alike, they are two separate things. The fundamental difference lies in their making, fillings, cooking and storage. Yuanxiao originates from northern China, and has sweet and solid fillings, like sesame and bean paste, and is served in a thick broth. The surface tends to be dry and soft and has a short shelf life. Muah Chee or Kalochia is another similar dish that originates from southern China. It is a steamed sticky dough made of glutinous flour that is cut into small pieces and coated with sugar and finely crushed roasted peanuts or toasted sesame. Jiandui (Chinese: 煎䭔; pinyin: jiānduī), or Sesame Balls is a variation of Tangyuan. It is made with glutinous rice flour, that is fried and coated with sesame seeds to achieve a crisp, chewy texture. The insides of the dessert is hollow and is stuffed with lotus paste, black sesame, or red bean paste. Japan Japanese Daifukumochi is similar to Tangyuan. It was initially introduced from Southeast Asia during the Heian period, and is eaten during the New Year. The traditional Japanese dessert is mochi (glutinous rice) stuffed in sweet filling like anko, which is a sweetened red bean