Sweet tradition

Tiny tangyuan made from sticky rice bring this week's Lantern Festival to life in the hands of a veteran chef from Chongqing, Mike Peters and Liu Zhihua report.

Lu Biqun remembers the time when scoops of lard and sugar were not available for everyday cooking.

In hard times a generation ago, says the now 58-year-old executive chef at Beijing's Chongqing Hotel, having those simple ingredients available to make snack dumplings called tangyuan made celebration of the Lantern Festival really special.