| 词条 | Tang bu shuai |
| 释义 |
| name = Tang bu shuai | image = Glutinous rice balls in syrup.jpg | image_size = 300px | caption = | alternate_name = | country = Guangdong, China | region = Guangdong province, China, Hong Kong, | creator = | course = dessert | served = | main_ingredient = glutinous rice flour, sugar, ground peanuts | variations = | calories = | other = }}{{Chinese|t={{linktext|糖不甩}}|s={{linktext|糖不甩}}|showflag=pj|p=Táng bù shuǎi|j=tong4bat1lat1|l=sweet not fall off}} Tang bu shuai ({{zh|t=糖不甩|l=sweet not fall off}}) is a Cantonese dessert. Glutinous rice flour balls in sugar syrup are sprinkled with crushed roasted peanuts (and/or roasted sesame seeds and desiccated coconut). The stickiness of the balls prevents the topping from sliding off, hence the name. The dish played a role in traditional Cantonese betrothals. A man seeking a wife would visit her parents and if the woman's family agreed to his suit, he would be served tang bu shuai, to suggest that the couple's married life would be sweet (糖) and they would stick together (甩). If his request was refused, he would be served a sweet soup (雞蛋腐竹糖水) containg scrambled eggs (散雞蛋) and dried tofu skin to suggest that the couple would fall apart (散 meaning both 'scramble' and 'break up'). This form of politeness helped the suitor maintain face.[1][2] See also
References1. ^{{cite book |title=舌尖上的中国乡土小吃: 詳細介紹中過各省小吃 |date=2013 |publisher=崧博出版事業有限公司 |isbn=9787563724994 |url=https://books.google.com/books?id=NP42DwAAQBAJ&pg=PT82 |language=zh}} {{Cantonese cuisine}}{{Hong Kong cuisine}}{{Desserts}}{{China-cuisine-stub}}2. ^{{cite web |title=Glutinous Rice Ball with Crushed Peanuts {{!}} China Sichuan Food |url=https://www.chinasichuanfood.com/glutinous-rice-ball-with-crushed-peanuts/ |website=www.chinasichuanfood.com}} 5 : Cantonese cuisine|Glutinous rice dishes|Chinese rice dishes|Chinese desserts|Hong Kong cuisine |
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