Tong Yuen?

[synkronize]

Hi guys,

Just wondering if anyone knows of this famous tong yuen (or glutinous rice ball usually eaten during or before New Year) shop in Klang. I really have no idea what the name of the shop is but i do recall reading it quite a number of times in the paper as well as some magazine. Unfortunately, i didn't bother to tear and keep a copy of the article.

The stall is apparently located in Klang and is sold by a lady. As tong yuen is only eaten once a year, this lady sells them everyday through out the whole year and she's quite famous for her tong yuen.

any help? would appreciate the location too. thanks in advance! :D

[chsum]

syn, the tong yuen stall is on Jalan Beringin near the old Port Klang right b4 the Port Klang Bus terminal, coming from Klang town along persiaran raja muda, turn left after a pasaraya (can't remember the name), the stall is on the right. Go there early 5pm - 7pm, I was there 7.15pm the big TY sold out, only small one left.
The shop is sandwich between 2 one ton mee stall. Heavy man!!

Bon apetit

[jaseline]

Federal H/way towards Port Klang: Upon reaching town, you wld see shoplots on both side including a KFC outlet on your left. Slow down, there's a traffic light with signboard ahead indicating turning left to KLIA (Kesas) and turning right to North Port. Just right before the signboard, take a left turn, you wld see the Econjaya Supermarket at the corner adjacent to the hawker stalls - that's Jalan Beringin.

The big tongyuins are good when you eat there especially when it's hot. The smaller ones are best to buy home for overnight keeping in fridge.

Also, check out the wantan mee stall (not the one next to tongyuin but the stall with yellow priceboard).

Further down Jalan Beringin, you will come to a narrow road leading to residential area - there's a house converted to coffeeshop. Their "yan doe mein" is worth for try. But no tapau you gotta dine in otherwise the quality wld degrade to certain extent, the noodles will look soggy.

Their deep fried squid and char tang hoon are good too.

[sfliew]

I thought there is one Tong Yuen shop at USJ Taipan facing the multistorey car park? The row behind the Hong Leong Bank/Ambank, few shops next to the Kajang satay.

[PeNNyPupZ]

huh is there one near the Kajang Satay shop? haha the only shop near there is TasteHeaven.. i don't think they sell tong yuens there...

The Tong Yuen at Magic Wok, Damansara Jaya, Atria area there.. not bad.. their sugar water with it is REALLY REALLY gingery.. abit too gingery for me ;p the filling is black glutinous rice.. There's a branch in 1 utama... new wing.. i can't remember the name of the shop.. it's opposite a restaurant/shop selling organic stuff..

[mysticalangel]

Sorry for being "stupid", anyone can tell me what's tong yuen???

[chsum]

Ayo, yo, angel (down to earth one), pls read & learn

Origin of the Winter Solstice

In ancient China, the Winter Solstice was a very important festival, which has been dated back to over two thousand years ago. From the time of the Yin Dynasty, and through the Zhou and Qin Dynasties, the Winter Solstice was regarded as the first day of the New Year. In the Han dynasty, the Winter Solstice was referred to as the “Winter Festival.” Government officers would hold a ceremony called the “Winter Celebration,” which was considered an official holiday. The Post Hanshu wrote, “At the Winter Solstice, people calm down and relax. Government offices are closed and officers are off from work. They will choose a good time to look back on themselves.” On that day everyone from royal families to government officers stopped working and the army stood down. On the borders all gates were closed, and businesses were closed. Family and friends exchanged good food, and visited each other. Everyone spent the day in a relaxed and happy manner. After the Song dynasty, the Winter Solstice became a day for remembering ancestors, on which people would salute their parents and other elderly people, and the emperor would go to the suburb and hold a big ceremony to worship the heavens. The Winter Solstice was once referred as the “Quasi New Year”. In the book Records of Qingjia, it read, “Winter Solstice was as important as the New Year”, and it was called “Winter Solstice Festival”. This showed how important Winter Solstice was to ancient people. People believed that the Winter Solstice was the natural result of interactions between Yin and Yang, and it was a good blessing from heaven.

Folklore about Winter Solstice

An old saying in Beijing is “Having wonton at the Winter Solstice, and noodles at the Summer Solstice.” Why was wonton preferred on the Winter Solstice? There is a folk tale which says that, during the time of the Han dynasty, the Hun people in northern China often invaded and brought troubles to people. There were two major tribes led by the Hun and Dun, and they were very vicious. Chinese people hated them very much, so they made wonton or Hundun in Chinese, using flour sheets and meat stuffing. Chinese people ate wontons, with the hope to avoid war and have peaceful lives. It is believed that the wonton was invented on the Winter Solstice; it became a custom for everyone to eat wonton on that day.

In Henan province, people eat Chinese dumplings on the Winter Solstice. They call it “frozen ears” because the shape of the dumpling was similar to human ear. Where did this custom come from? It was said that Zhang Zhongjing, a miracle doctor whose patients called him a saint, lived and worked in the city of Changsha as a government official. When it was time to retire, he went back to live at his hometown of Nanyang. He arrived back in Nanyang in the wintertime. It was freezing, with heavy snow and strong winds. He saw many poor people, who had little clothing to keep warm, with frostbitten ears. Zhang was saddened when he saw this. He asked his students to set up a tent near the east gate of Nanyang and put mutton, chili peppers, and some herbs that could dispel the cold Qi, together in a pot and boiled them. The cooked medication was then chopped into pieces, and wrapped into ear-shaped dumplings with flour sheets, then boiled in the pot again. This food was named “coldness dispelling and frozen-ear healing soup.” After eating it, peoples’ frostbitten ears were healed. After that people made dumplings for the Winter Solstice and called them “frozen ears.” The Chinese people now call them Jiaozi. Others call it “flat food” or “boiled dumplings.” This tradition has been passed from generation to generation.
Here in Malaysia, we call it Tong Yuen. It's made of flour wrapped around brown sugar or black glutinous rice as penny said or just plain flour boil in water with ginger, usually sweet, round and comes with white or light pink, u should try it.