Tangyuan is wrapped in glutinous rice flour and stuffed in the middle. From the way of eating, it can be divided into boiling and frying. \x0d\ is called Yuanxiao in the north, corresponding to the Lantern Festival on the 15th day of the first month. There is also the full moon on the fifteenth day of the first month to celebrate the custom of eating Yuanxiao for the whole family. In the north, Yuanxiao stuffing is usually sweet. In the south, it's called tangyuan, and the stuffing is sweet and salty. It is also one of the desserts in daily catering. \x0d\ The most common practice in the north is to put glutinous rice flour in a large dustpan, put a plurality of stuffing centers in glutinous rice flour, and wrap the stuffing centers between glutinous rice flour by continuous shaking, which is similar to snowballing. Cooked dumplings taste tough after cooking, and people with weak spleen and stomach can't eat more. \x0d\ The recipes in the south are relatively simple. Generally, glutinous rice flour can be kneaded into balls with proper amount of water. After flattening, put the stuffing in the middle, then knead it into a ball and put it in a boiling pot when eating. \x0d\ Of course, whatever you do, you have to cook it before you can eat it. Cooking is similar to cooking jiaozi, so it must be floating in boiling water. It's just that southern France cooks quickly, while northern France takes a long time to cook. \x0d\ Remember, glutinous rice flour is raw flour. Now many supermarkets, especially those in the south, sell jiaozi, which is very convenient.