Abacus seeds

Abacus Seeds

A traditional dish of abacus seeds

Abacus seeds (Chinese: 算盘子; pinyin: suànpánzi) are a traditional Hakka dish originating from the Hakka people of China. The dish is named for its resemblance to the beads of an abacus, a counting tool used in ancient China. Abacus seeds are made primarily from taro and are a popular dish during festive occasions and family gatherings.

Ingredients and Preparation

The main ingredient in abacus seeds is taro, a starchy root vegetable that is peeled, steamed, and mashed to form a dough. The dough is then shaped into small, round pieces resembling the beads of an abacus. These pieces are boiled until they float, indicating they are cooked through.

Once cooked, the abacus seeds are stir-fried with a variety of ingredients, which may include minced pork, dried shrimp, mushrooms, and garlic. The dish is seasoned with soy sauce, oyster sauce, and sometimes a touch of sesame oil for added flavor. The result is a savory and chewy dish that is both satisfying and rich in texture.

Cultural Significance

Hakka abacus seeds served with vegetables and meat

Abacus seeds hold cultural significance among the Hakka people, often being served during celebrations such as the Lunar New Year and other important family gatherings. The dish symbolizes prosperity and wealth, as the abacus itself is associated with counting and financial success.

The preparation of abacus seeds is often a communal activity, with family members gathering to shape the dough and prepare the ingredients. This communal aspect reinforces family bonds and the passing down of culinary traditions from one generation to the next.

Variations

While the traditional recipe for abacus seeds includes taro, some variations may use other starchy ingredients such as yam or sweet potato. These variations can alter the texture and flavor of the dish, providing a different culinary experience while maintaining the traditional shape and concept.

In addition to the standard stir-fry ingredients, some cooks may add chili peppers for a spicy kick or peanuts for added crunch. The versatility of the dish allows for regional and personal adaptations, making it a dynamic part of Hakka cuisine.

Related Pages

• Hakka cuisine
• Taro
• Lunar New Year
• Abacus

Close-up of Hakka abacus seeds showing texture

See Also

• Chinese cuisine
• Dim sum
• Traditional Chinese festivals