Yuanxiao is to prepare solid stuffing, divide it into small pieces, dip it in water, roll it around on the sieve of raw glutinous rice flour, sprinkle some water on Yuanxiao while rolling, and repeat this process, turning it into a ball with dry and soft skin like snowballing.

Tangyuan is made of glutinous rice flour and water into dough, and then the stuffing is wrapped in the dough to become a smooth and sticky ball.

2, eat differently

The eating method of Yuanxiao is mainly boiled, and eating Yuanxiao is a unique behavior during the Lantern Festival. Yuanxiao is independent of various staple foods and cuisines, and it is a school of its own.

There are many ways to eat glutinous rice balls, such as steaming, boiling, frying, etc., which have been integrated into daily life and become an integral part of staple food and dishes, and can be common in life.

3. Different fillings

Yuanxiao is mainly sweet, and black sesame seeds, peanuts and bean paste are common fillings. Because of the processing technology, the fillings are hard.

Tangyuan has a variety of tastes, both salty and sweet. In addition to traditional sesame, fruit and bean paste fillings, innovative fillings abound, and the fillings are all soft.

4, the taste is different

From the taste point of view, Yuanxiao is more biting and has a prominent glutinous rice noodle flavor; Tangyuan is soft and glutinous, and the smell of glutinous rice is not obvious.

Yuanxiao and Tangyuan information:

Tangyuan, a kind of food, is sometimes called Yuanxiao. Many people think that Yuanxiao and Tangyuan are the same thing, but the names of the north and the south are different. Although Yuanxiao and Tangyuan are both evolved from the same food and seem to be similar in taste, they are slightly different due to the differences in production processes. The essential difference is that Yuanxiao is "rolled" and Tangyuan is "wrapped".

Once upon a time, northerners generally ate Yuanxiao, which was made by rolling dry powder. The filling was small, with more powder, and it was really cooked. After cooking, the soup was thick, the skin was soft and the filling was biting. The dumplings eaten by southerners are boiled with glutinous rice and stuffed with wet powder by hand. Usually, the stuffing is large, the skin is slightly thin, and the boiled dumplings are soft and delicate.