The water content of dumpling stuffing is high and soft; Steamed buns without stuffing can often be used to cook fermented grains and various sweet soups; Yuanxiao stuffing should be dry, not too soft, too hard and too biting, otherwise it is not easy to rock.
Tangyuan stuffing can be salty or sweet, but it can be vegetarian. In addition to the most traditional fillings such as black sesame, five kernels, red bean paste and hawthorn, there are many kinds of fruit fillings such as strawberry, pineapple and durian, as well as many kinds of flower fillings such as jasmine, rose and osmanthus, which flaunt coarse grains such as purple potato, pumpkin and chestnut, and of course, there are plum dishes that provoke "sweet and sour" ethnic conflicts. Yuanxiao is simpler and sweeter. Traditionally, black sesame bean paste was ordered, and gradually there were many new flavors.
Heart dumplings can be said to be the most layered dumplings and a necessary breakfast for Yunnan people in the New Year. The fillings are ham, peanut paste and Yunnan dried tangerine peel. The most wonderful thing is the soup base, which is made of Yunnan wild rose. After drying in the sun, add sugar and yellow wine, and ferment in the cave for more than half a year to make rose sauce. When eating, it is best to cut the glutinous rice balls, so that the fragrance of peanuts and orange peel can blend with the mellow rose soup. It is really unusual for several flavors to impact the taste buds at the same time.