First, the production methods are different.
In the Lantern Festival in the north, we can always see the scene of making Yuanxiao. The boss will soak the prepared stuffing in water, and then put it in a machine full of glutinous rice flour and keep rolling. After covering the surface of the stuffing with glutinous rice flour, we will sprinkle some water in it and let the Yuanxiao roll continuously until it becomes bigger and bigger. The making method of glutinous rice balls is mainly jiaozi. First, make the stuffing of glutinous rice balls, then knead glutinous rice flour into smooth dough and wrap the stuffing with glutinous rice flour skin.
Second, it tastes different.
Because Yuanxiao is rolled out layer by layer, it tastes harder than glutinous rice balls, and there are not many kinds of fillings. Usually sesame, peanuts, bean paste and other traditional flavors are the main ones. Tangyuan is more tender and smooth, with rich taste. In recent years, in order to cater to consumers' tastes, various fruit fillings have been specially introduced. The water boiled in Yuanxiao is turbid and contains a lot of glutinous rice flour, while the water boiled in Yuanxiao is clear.
Third, the storage time is different.
The storage time of jiaozi and Yuanxiao is also different. Tangyuan can be bought in the supermarket all year round and frozen in the refrigerator. Generally, the storage time is about 12 months. But the preservation time of Yuanxiao is usually very short, and most of them are cooked and eaten now. Even if we buy it home and freeze it in the refrigerator, it will crack, so we can only see the pictures of making Lantern Festival around the Lantern Festival, which is difficult to see at ordinary times.