For Shanghainese, a warm bowl of tangyuan (glutinous rice balls) is a must-have on this day. As the saying goes, "A bowl of tangyuan on Winter Solstice brings a year of fulfillment and a family in harmony." Be it sweet or savory, these little delights warm not just the stomach but also the closing days of the year.

The shepherd's purse, hailed as the "spring messenger", lends its distinct fresh scent to tangyuan, making these dumplings a beloved choice. The filling is the heart of shepherd's purse tangyuan. At Winter Solstice, the vegetable boasts tender leaves and plump roots, exuding a crisp, earthy aroma. Once blanched, squeezed dry, and finely chopped, it is blended with finely minced pork that has a perfect fat-to-lean ratio. A touch of chopped green onions and ginger, along with salt, sugar, cooking wine, and light soy sauce, seasons the mix. Stirring in one direction until it is cohesive and springy completes the process.

For the wrapper, water-milled glutinous rice flour is used. After mixing with boiling water, it is kneaded into smooth dough. Small portions are pulled off, indented slightly, filled with a heaping spoonful of the mix, and then, with nimble fingers, each is rolled into a perfectly plump and round dumpling.

Boiling the dumplings is an art. When the water reaches a boil, let it cool slightly to around 90 degrees Celsius, then gently add the dumplings. As they rise to the surface, give them a brief additional cook. Transfer them to a bowl, pour over some clear broth, and garnish with a sprinkle of chopped green onions. With the first bite, the tender and chewy skin gives way to reveal a burst of fragrant filling - savory yet never greasy. It is the quintessential taste of Winter Solstice.