地区：上海
Area: Shanghai
口味：甜味
Flavor: sweet
介绍：
Introduction:
上海传统名吃。创始于清代，最早由流动食摊经营者经营，20世纪20年代成为城隍庙的传统名点，由顾顺兴酒酿圆子店经营，30年代“大世界”附近的成昌酒酿圆子店制作的酒酿圆子又闻名沪市。几十年来，一直深受食客欢迎。
This is a famous traditional Shanghainese snack, which originates in Qing Dynasty, and was then served by the mobile snack stalls. In the 1920s, it became a famous traditional snack in the Town God’s Temple and was served by Guxingshun, a Glutinous Rice Balls Boiled in Fermented Wine Restaurant. In the 1930s, the Glutinous Rice Balls Boiled in Fermented Wine served by the Chengchang Restaurant near the “Big World” was famous all over Shanghai. For several decades, this dish has been well-loved by people.
特色：圆子软糯筋道，酒酿味浓，甜酸适口，有桂花清香味。
Characteristics: the rice balls are soft, glutinous and al dente and the fermented wine has an intense flavor, sour and sweet and agreeable to the taste. It has the faint scent of sweet-scented osmanthus.
原料：
Ingredients:
糯米1500克，白糖400克，甜酒药7克，糖桂花3克。
1500g of glutinous rice, 400g of white sugar, 7g of sweet wine yeast and 3g of osmanthus flowers with sugar.
制作方法：
Cooking Method:
1．将糯米500克及甜酒药制成酒酿。
1. Make fermented glutinous rice by cooking 500g glutinous rice and sweet wine yeast together.
2．其余的糯米淘净，放在冷水中浸1小时，用水冲洗沥干，再用石臼捣烂，用10眼网筛筛过，即成汤水圆粉浆。
2. Clean the rest of the glutinous rice and soak the rice in cold water for 1 hour; then clean the rice and drain the water; mash the rice with a stone mortar and sieve the rice with a 10-screen-meshes griddle. And the rice ball batter is finished. And then dry the batter to make glutinous rice flour.
3．竹匾内放入适量的糯米粉，右手执洗帚向粉内均匀地洒水，左手扶竹匾略成圆弧形推动，边洒边推，粉粒不断凝聚，由小逐渐滚大，至每只直径为1厘米的小圆球时，即成汤水圆生坯。
3. Put the proper amount of glutinous rice flour in a flat round split-bamboo basket. Hold the basket in the right hand and sprinkle water evenly into the flour while holding the bamboo basket with the left hand and push it along a circular arc line. Small balls will come out of the flour and then roll into larger ones. When each ball has a 1cm diameter, the raw rice balls are finished.
4．在酒酿中加入冷开水500克，用筷子打散成酒酿汤。
4. Pour 500g of cold boiled water in the fermented glutinous rice and stir with chopsticks to make the fermented glutinous rice soup.
5．锅内加水烧沸，放入汤水圆生坯煮熟，随即将酒酿汤倒入，再加入白糖、糖桂花，连汤盛入碗中即可。
5. Boil a pot of water, and put the raw rice balls in and cook them thoroughly. Pour the fermented glutinous rice soup in the pot immediately and put in the white sugar and the osmanthus flowers with sugar. Then serve out the rice balls with the soup into a bowl.
Area: Shanghai
口味：甜味
Flavor: sweet
介绍：
Introduction:
上海传统名吃。创始于清代，最早由流动食摊经营者经营，20世纪20年代成为城隍庙的传统名点，由顾顺兴酒酿圆子店经营，30年代“大世界”附近的成昌酒酿圆子店制作的酒酿圆子又闻名沪市。几十年来，一直深受食客欢迎。
This is a famous traditional Shanghainese snack, which originates in Qing Dynasty, and was then served by the mobile snack stalls. In the 1920s, it became a famous traditional snack in the Town God’s Temple and was served by Guxingshun, a Glutinous Rice Balls Boiled in Fermented Wine Restaurant. In the 1930s, the Glutinous Rice Balls Boiled in Fermented Wine served by the Chengchang Restaurant near the “Big World” was famous all over Shanghai. For several decades, this dish has been well-loved by people.
特色：圆子软糯筋道，酒酿味浓，甜酸适口，有桂花清香味。
Characteristics: the rice balls are soft, glutinous and al dente and the fermented wine has an intense flavor, sour and sweet and agreeable to the taste. It has the faint scent of sweet-scented osmanthus.
原料：
Ingredients:
糯米1500克，白糖400克，甜酒药7克，糖桂花3克。
1500g of glutinous rice, 400g of white sugar, 7g of sweet wine yeast and 3g of osmanthus flowers with sugar.
制作方法：
Cooking Method:
1．将糯米500克及甜酒药制成酒酿。
1. Make fermented glutinous rice by cooking 500g glutinous rice and sweet wine yeast together.
2．其余的糯米淘净，放在冷水中浸1小时，用水冲洗沥干，再用石臼捣烂，用10眼网筛筛过，即成汤水圆粉浆。
2. Clean the rest of the glutinous rice and soak the rice in cold water for 1 hour; then clean the rice and drain the water; mash the rice with a stone mortar and sieve the rice with a 10-screen-meshes griddle. And the rice ball batter is finished. And then dry the batter to make glutinous rice flour.
3．竹匾内放入适量的糯米粉，右手执洗帚向粉内均匀地洒水，左手扶竹匾略成圆弧形推动，边洒边推，粉粒不断凝聚，由小逐渐滚大，至每只直径为1厘米的小圆球时，即成汤水圆生坯。
3. Put the proper amount of glutinous rice flour in a flat round split-bamboo basket. Hold the basket in the right hand and sprinkle water evenly into the flour while holding the bamboo basket with the left hand and push it along a circular arc line. Small balls will come out of the flour and then roll into larger ones. When each ball has a 1cm diameter, the raw rice balls are finished.
4．在酒酿中加入冷开水500克，用筷子打散成酒酿汤。
4. Pour 500g of cold boiled water in the fermented glutinous rice and stir with chopsticks to make the fermented glutinous rice soup.
5．锅内加水烧沸，放入汤水圆生坯煮熟，随即将酒酿汤倒入，再加入白糖、糖桂花，连汤盛入碗中即可。
5. Boil a pot of water, and put the raw rice balls in and cook them thoroughly. Pour the fermented glutinous rice soup in the pot immediately and put in the white sugar and the osmanthus flowers with sugar. Then serve out the rice balls with the soup into a bowl.
