However, if cold water is used for noodles with glutinous rice balls, the cooked glutinous rice balls are inelastic and the taste is greatly reduced. Warm water can achieve a certain effect, and it is not easy to stick to the pot during cooking. When cooking jiaozi, put hot water in the pot and turn the bottom of the pot at any time to prevent the bottom of the pot from sticking to the pot, which will affect the appearance and taste of jiaozi. Tangyuan can be eaten after cooking for about ten minutes.

Brief introduction of tangyuan

1. Tangyuan, also known as Yuanxiao, Tangtuan and Fuyuanzi, is one of the representatives of traditional snacks in China and is a spherical food made of glutinous rice flour. There are usually fillings, which are cooked and eaten with soup. At the same time, it is also the most distinctive food of the Lantern Festival with a long history.

It is said that sweet dumplings originated in Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) began to eat a novel food, that is, black sesame seeds and lard were filled with a little sugar and kneaded into round glutinous rice flour outside. After cooking, it tastes sweet and delicious, which is very interesting. Because this glutinous rice dumpling floats and is heavy when cooked in a pot, it was originally called floating Zi Yuan, and later it was renamed Tangtuan in some areas.

3. Tangtuan symbolizes better family reunion, and eating Tangtuan means family happiness in the new year, so it is a must-have food for the Lantern Festival on the fifteenth day of the first month. In some areas in the south, people will also get used to eating glutinous rice balls during the Spring Festival instead of jiaozi.