Where to Eat this Feb: CNY Food Coma is not Over Yet

As people (reluctantly) return to work after the long holiday, you might think the Chinese New Year festivities have drawn to a close. But under Chinese tradition, the celebration isn't truly complete until the 15th day of the first lunar month - the Lantern Festival. This year, it is on March 3rd. 

This final act of the Spring Festival is marked by glowing lantern displays, riddles, and most importantly, a bowl of warm, comforting Tangyuan (or Yuanxiao in the North), the glutinous rice ball with delicious fillings.

To understand China, you must eat with it. This month, there is no dish more essential than Tangyuan (汤圆), and there is no place more authentic to experience it than the legendary Meixin Dianxin (美新点心店).

In Chinese culture, the shape of your food often carries as much weight as its flavour. Tangyuan are translucent, chewy balls made from glutinous rice flour, usually filled with sweet black sesame or savoury pork.

Tangyuan(汤圆) sounds like tuanyuan(团圆), which means “reunion” or “getting together.” That's why, during CNY and especially at the Lantern Festival, families share a bowl of these round, soft rice balls.

They're not just a snack - they're a symbol. The round shape represents the family circle: whole, unbroken, and full of warmth. Eating tangyuan is about keeping the family together. It’s a tasty wish for a year that’s as smooth, sweet, and complete as each little ball in your bowl.

The debate over tangyuan is a classic culinary divide: Northerners firmly defend the sweet tradition of nutty black sesame or red bean fillings. In contrast, Southerners - especially in the Shanghai region - embrace the savory "fresh meat" version, treating these glutinous rice balls as a hearty, soul-warming meal, with a tip on top.

Figure: Sweet Black Seasame Tangyuan

Figure: Savoury Meat Tangyuan with a tip

While you can find frozen Tangyuan in any supermarket, any Shanghainese local will tell you that the "real" taste requires a trip to 105 North Shaanxi Road.

Meixin Dianxin is a time-honored brand that has stood its ground since the 1940s. It isn't fancy - it's a no-frills, canteen-style shop where the aunties wrap dumplings with lightning speed and the queues often stretch down the block. But this is exactly where the soul of Shanghai lives.

Their skins are famous for being "thin, soft, and non-sticky." Achieving a dough that is silky yet firm enough to hold the filling is an art form that Meixin has perfected over nearly a century.

Their sweet Tangyuan features a rich, flowing black sesame filling enhanced with a hint of traditional lard. It’s the "gold standard" of Shanghainese desserts - glossy, nutty, and just the right amount of sweet.

For those who prefer the salty over the sweet, Meixin's fresh meat Tangyuan (Rou Tangyuan) is a revelation. The savoury broth trapped inside the glutinous skin is a warm embrace on a February afternoon.

Figure: Savoury Meat Tangyuan (Southerner's fav)

During the Chinese New Year period, Meixin is at its busiest. You will see locals buying bags of uncooked Tangyuan to cook at home for their family reunions. If you want to sit down for a bowl, we recommend arriving mid-morning to avoid the heaviest lunch rush.

Order a "mixed" bowl (Shuang Pin 双拼) to try both the sweet and savoury, and take a moment to watch the staff at work.