The difference is not big. Bulk glutinous rice balls are cheaper, while packaged ones are slightly more expensive.

The origin of glutinous rice balls: Tangyuan originated in the Song Dynasty. Mingzhou (now Ningbo City) started to eat novel food, which used black sesame seeds, lard, and white sugar as raw materials. First, the black sesame seeds were ground into powder. , then put lard and white sugar into the mixture one after another and knead it into a ball to make a filling. Use glutinous rice flour to roll the outside into a round shape. After cooking, it tastes sweet, delicious and interesting.

Because this kind of glutinous rice balls floated and sank when boiled in the pot, it was first called "Floating Yuanzi". Later, some areas renamed "Floating Yuanzi" as Yuanxiao. The Lantern Festival symbolizes family reunion, and eating the Lantern Festival symbolizes family happiness and all the best in the new year. There are many kinds of glutinous rice balls, and the preparation methods and ingredients vary according to different food cultures in different parts of China. Most southern families have the traditional custom of gathering together with the family to eat glutinous rice balls on the morning of the Spring Festival.

How to cook glutinous rice balls:

1. Gently squeeze the glutinous rice balls with your hands to make them slightly cracked, so that the inside and outside of the glutinous rice balls are easy to cook and the entrance is soft and delicious.

2. Bring the water to a boil over high heat and slowly add the glutinous rice balls to the pot. Stir gently with a spoon to prevent them from sticking to the pot. When the glutinous rice balls float, cook over a slow fire.

3. After the glutinous rice balls are put into the pot, add an appropriate amount of cold water every time they are opened to keep them open. After two or three times, the glutinous rice balls can be taken out and eaten after they become soft.

Whether to use cold water or hot water to cook glutinous rice balls: add hot water to the pot. Tangyuan is made of glutinous rice flour. It takes a certain amount of time to boil the dumplings in cold water. If you cook the dumplings in cold water, the dumplings will easily deform and stick to each other, so the filling of the dumplings will break easily. The cooked dumplings will neither look good nor taste good. , less elasticity of glutinous rice balls.