Soup dumplings and Lanterns are not the same thing. Lantern in the production than the dumplings to be much more cumbersome: first of all need to and good, solidified filling cut into small pieces, over the water again, and then thrown into the colander full of glutinous rice noodles roll, while rolling while sprinkling water, until the filling is full of glutinous rice noodles rolled into a round ball before it is complete.

There are various "schools" of soup dumplings in the South. The so-called "black butter" is a mixture of lard and black sesame powder, and the lard is not boiled down pure oil, but is taken from the pig's stomach of the original block of "plate oil". Tear off the "oil" outside the mesh membrane after the manual squeeze, knead it, and then little by little into the black sesame powder. This stuff from a modern health care point of view is the absolute worst, but it tastes great: smooth and soft hot, worth a try.

Because the main ingredient of Lantern or dumplings is glutinous rice, sticky high not easy to digest, and fillings, whether sweet or salty, are high-calorie and high-fat, so experts reminded of gastrointestinal disorders, renal disease, chronic pancreatitis, poor digestion of the elderly and children, and overweight people, should be eaten sparingly or not eaten.

For the eating method of Lantern and dumplings, the healthier way to eat is still boiled or steamed, and when eating, it is recommended to drink more boiled Lantern or dumplings in the soup. Because glutinous rice flour contains more water-soluble vitamins, can ensure normal gastrointestinal peristalsis and secretion function of the digestive glands. Most of these vitamins are dissolved in the soup, which is conducive to the normal digestion and absorption of the body.