Oyster Village Soup Introduction
Although it is just a small tangyuan soup stall, O-liao Tangyuan has gone through more than sixty years of seasons. It has become a sweet memory for the people of Beimen O-liao, with almost every local having tasted it. From childhood to adolescence, adulthood, marriage, and even becoming grandparents, they still bring their grandchildren to enjoy a steaming bowl of tangyuan soup. O-liao Tangyuan was founded by Wang Diao-Long (born in 1916) in 1952, initially set up next to the Zhuangmiao Bao'an Temple market. In 1969, when the market closed, it turned into a mobile vendor in front of the Bao'an Temple, continuing to this day. In addition to making tangyuan soup, Wang Diao-Long also produced and sold honey cakes and was a traditional dough sculptor. The stall was later passed on to his daughter Wang Yuan-Hua and then to his son Wang Yuan-Yan, and now it is run by his granddaughter Wang Li-Jin. Sisters Wang Li-Jin and Wang Ya-Li have been selling tangyuan from a young age, so they are well-versed in the making and cooking of tangyuan, seamlessly taking over the O-liao Tangyuan stall. Wang Li-Jin has her principles and insistence on maintaining the traditional flavors of tangyuan soup. The ingredients for O-liao Tangyuan include: glutinous rice balls, red beans, mung beans, and sesame soup. A small bowl of tangyuan soup involves a complex production process. The making of tangyuan is...
