‘汤丸’ (tāng wán) literally means ‘soup ball’—‘汤’ (tāng) means ‘soup’ or ‘broth’, and ‘丸’ (wán) means ‘ball’ or ‘dumpling’. Together, it refers to a type of Chinese soup dumpling: small, spherical dumplings served in hot broth, commonly filled with minced pork, shrimp, or vegetables. Unlike xiao long bao (which are steamed and contain gelatinized soup inside), 汤丸 are boiled and float in clear or seasoned soup, often as part of a light meal or snack.

This term is widely used across southern China—especially in Fujian and Guangdong—and appears on menus in local eateries, street food stalls, and home cooking contexts. It’s distinct from ‘汤圆’ (tāng yuán), which are sweet glutinous rice balls served in syrup or light broth during festivals. 汤丸 is savory, savory-focused, and typically eaten at breakfast or as a comforting lunch dish.