1. The production method is different.

Yuanxiao and Tangyuan are very different in making methods. The statements of "Bao" glutinous rice balls and "Roll" Yuanxiao vividly reveal the difference between the two practices. The skins of Yuanxiao and Tangyuan are made of glutinous rice flour. But Yuanxiao is to make the stuffing first, cut it into cubes and dip it in water, put it in a container filled with glutinous rice flour, shake the container to keep the stuffing rolling, and finally turn it into a ball. The making method of glutinous rice balls is similar to Bao jiaozi's. Glutinous rice flour is added with water to form balls, left standing for about 1 hour, and then the fillings are evenly mixed and put in a container, without cutting into blocks. When wrapping, grab a small dough and knead it into a small wafer. Pick a ball of stuffing and put it on the dough. Turn your hands and close your mouth, and then rub it round.

2. Different appearance

Yuanxiao is made of glutinous rice flour rolled out layer by layer, with dry and rough surface, glutinous rice floating powder, irregular shape and large size, and the soup will become turbid when cooked in the pot.

The glutinous rice flour wrapped in glutinous rice balls has been mixed with water, and the surface is smooth and wet, and it is regular and round. After cooking in the pot, the soup is clearer.

3. Cooking time is different

Yuanxiao is more resistant to cooking, and it takes about 10 minutes to cook. After cooking, it tastes rough and chewy, and the soup in the pot is thicker after cooking.

It takes a short time to cook glutinous rice balls. Boiling in boiling water for 3 minutes will bring them out of the pot. After the dumplings are cooked, the skin is still smooth and shiny, the taste is delicate, and the taste of glutinous rice is light.