Oyster Village Round Rice Ball Soup Introduction
Although it is just a small tangyuan soup stall, Oyliao Tangyuan has endured more than sixty years of seasons and weather, becoming a sweet memory for the people of Beimen Oyliao. Nearly every resident of Oyliao has tasted Oyliao Tangyuan, from childhood through adolescence to adulthood, marriage, and even becoming a grandparent who brings their grandchildren to enjoy a steaming bowl of tangyuan soup. The Oyliao Tangyuan stall was founded by Wang Diao Long (born in 1916) in 1952, initially setting up in the vegetable market next to the Zhuangmiao Baoan Temple. In 1969, with the closure of the market, it became a mobile stall in front of the Baoan Temple, a tradition that continues to this day. In addition to making tangyuan soup, Wang Diao Long also produced "Peng Tang" (a type of traditional candy) and was skilled in traditional dough crafting. Oyliao Tangyuan was later passed down to his daughter Wang Yuan Hua and then to his son Wang Yuan Yan, and is now managed by his granddaughter Wang Li Jin. Sisters Wang Li Jin and Wang Ya Li have been pushing the stall to the Zhuangmiao Baoan Temple to sell tangyuan since they were in elementary school, making them adept at both the production of tangyuan and the cooking of the soup, allowing for a seamless continuation of the Oyliao Tangyuan stall. Wang Li Jin has her own ideals and persistence regarding the traditional flavor of the tangyuan soup. The ingredients for Oyliao Tangyuan include: glutinous rice balls, red beans, sweetened beans, and wheat tea. A small bowl of tangyuan soup involves a complex production process. The making of tangyuan is...
