Fermented Rice Dumpling Soup (Jiu Niang Tang Yuan)

Tang yuan, chewy balls of glutinous rice, are eaten across China for celebrations, but in Sichuan they often arrive in a bowl of jiu niang, sweet fermented rice. The fermented rice is made from glutinous rice and a touch of yeast, and it is sold in jars at Asian grocery stores, which makes this dessert surprisingly easy at home. The combination is a beloved dessert and a late-night snack, warm and gently fragrant, and it is the way many Sichuan meals end on a soft, soothing note.

Sweet rice balls in a warm, winey broth

The little rice balls are soft with a pleasant chew, and the broth is sweet, milky, and faintly winey from the fermented rice. A swirl of egg ribbon makes it richer, and the whole bowl feels like a hug at the end of a long meal. Children love it for the sweetness, and adults love the way it settles the stomach after spicy food, so serve it warm in small bowls with a spoon for the broth and chopsticks for the balls.

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