{我家的酒釀湯糰}Sticky rice dumplings in sweet fermented rice soup

優雅細緻的菜市場手工酒釀,加上隔壁攤阿嬤的手搓湯圓,剛起鍋時,又熱又香~~

我一口接一口吞食這圓滾滾的湯糰,口裡的米麴酒釀發酵後的甜在我嘴裡舞動翻飛,歌頌讚美給你看之時,忍不住想,這些數位神技平台出現前,我的美好時光到底是怎麼跟好朋友分享的啊?

而,這些雲端上的數位神技,著實應善用,不該辜負.

現在的難題是,到底是哪個神技平台適用呢?

Happy Dongzhi冬至Big love for everyone!

節錄一小段維基兄的冬至吃湯圓解讀,跟外國朋友宣揚一下中國文化的溫暖和愛!

冬至Dongzhi-

The traditional East Asian calendars divide a year into 24 solar.,Dongzhi is winter’s extreme,literally.The term for the winter solstice as midwinter in English.

It usually begins around 21 December,ends around 5 January.

In Old days,Dongzhi was originally celebrated as an end-of-harvest festival.

Today,it is a family reunion over the long night.When pink & white tangyuan(sticky rice dumplings)are eaten in sweet broth to symbolise family unity & prosperity.