In Taizhou, East China's Zhejiang province, the concept of yuan (round) symbolizes a longing for completeness and reunion.

Among the most popular is the savory caiyuan, made from glutinous rice. The dough is repeatedly kneaded to achieve a soft, chewy exterior, which bursts with a rich filling of either minced pork and mushrooms or sauerkraut and beef.

The sweet varieties are just as loved, such as the yingleiyuan, commonly found in Huangyan and Luqiao districts. These small, firm rice cakes are made from glutinous rice flour, yellow soybean powder, and black sesame, then coated in a mixture of brown sugar and yellow soybean powder.

Yingleiyuan. [Photo/the official news website of Taizhou]

In Yuhuan, the fanfenyuan made of sweet potato is a standout. The combination of sweet potato and flour creates a yellow-green dough, which is filled with an array of vegetables, meats, and seafood like tofu, mushrooms, and eel.

Fanfenyuan. [Photo/the official news website of Taizhou]

Another beloved treat is the shanfenyuan from Wenling, often served as a sweet soup. Made from sweet potato, the round dumplings are garnished with golden osmanthus, creating a refreshing contrast with the sweetness of the sugar-based broth.

A popular dish in Ziyang Street, Linhai, is the luoboyuan, made with tender radish, green onions, fragrant tofu, yellow wine, and salt, all fried to golden perfection. The crispy outer shell and juicy filling make it an irresistible snack.

Luoboyuan. [Photo/the official news website of Taizhou]