1

Regional differences: As the saying goes, "Yuanxiao is rolled in the north and Tangyuan is wrapped in the south". Yuanxiao is mainly eaten in the north, and glutinous rice balls are mainly eaten in the south.

2

Making difference: shake Yuanxiao, the process is "shaking": dip the stuffing in water, dip it in dry glutinous rice flour with water, and repeat this process for n times until it is very big. Making dumplings, the craft is "wrapping": it is similar to wrapping jiaozi. Using glutinous rice flour dough+soft stuffing.

3

Difference of raw materials: Yuanxiao raw materials: the stuffing is as hard as mahjong tiles, and the skin is dry glutinous rice flour, so a single Yuanxiao is heavier and easy to eat. Raw materials of glutinous rice balls: the stuffing is as soft as dumplings. The outer skin is glutinous rice flour dough.

4

Cooking time difference: Yuanxiao takes more than 1 minutes to cook. Tangyuan is cooked for a short time, and it will be ready in 3-5 minutes, and it will float.

5

The taste is different: Yuanxiao tastes hard. Tangyuan tastes soft and waxy.