On the eighth day of the Chinese New Year, the air in Songtang Village, Huilong Town, was thick with the scent of tradition. Here, in the heart of Zhaoqing's Gaoyao District, locals gathered to celebrate the annual Chaguo Festival (Tea Cake Festival)—a vibrant display of culinary heritage and kinship.
Various types of Chaguo (tea cakes)
The Gaoyao "Chaguo Festival" boasts a history of over a millennium. It remains one of the most significant and spirited dates for locals, particularly in the towns of Baitu, Huilong, and Hetai. While the festival dates vary from village to village—typically spanning the first to third month of the lunisolar calendar—the sentiment remains universal: a profound hope for the new year and a deep longing for family reunion.
Jiandui (fried sesame balls)
The festival features an array of traditional "tea cakes," with Jiandui (fried sesame balls) standing out as the undisputed classic. Standing by the stove, Grandma He, nearly 80 years old, skillfully kneaded glutinous rice flour into dough, stuffed it with mung bean paste, and gently pressed the pieces before sliding them into a shimmering vat of oil. Under her watchful eye, the dough expanded slowly, transforming into golden, spherical delights.
A single bite reveals a perfect contrast: a crispy exterior giving way to a soft, chewy heart, with the refreshing sweetness of mung bean filling the palate. For the locals, this is more than just food; it is the "taste of the New Year" and the "taste of home."
Grandma He is making Jiandui.
"I have been making Jiandui my whole life," Grandma He said with a smile. With her children and grandchildren now working in distant cities, these moments of togetherness are rare and precious. "No matter how far they go, they always come back for tea cakes during the Chinese New Year."
As the reunion feast concluded, villagers began packing their bags once more, preparing to return to various cities for work or living. The kitchen smoke gradually dissipated, and the village returned to its quiet rhythm, waiting patiently for the next cycle of reunion.
Reporter: Liu Yuheng, Tong Hua
Photo: Liu Yuheng
Revised by Huang Qini
