Tangyuan: Tangyuan skin is made of dry glutinous rice flour and water, with good cohesion, smooth surface and clear soup. Moreover, the taste is soft and waxy, and the waxy flavor is not obvious.
Yuanxiao: When Yuanxiao is cooked, there will be a "fluffy head" on the surface, the flour will float, and after cooking, it will dissolve in water, and the soup will be milky white. And it will expand rapidly, bigger than glutinous rice balls. It tastes biting and has a prominent glutinous rice flour flavor.
Tangyuan is slippery when cooked, and has no obvious waxy flavor. Yuanxiao is cooked very big and has obvious waxy flavor.
The glutinous rice flour made by Yuanxiao has a thin surface and a dry surface. When cooked in a pot, flour becomes paste due to water absorption. However, the boiled jiaozi skin is smooth and shiny, so the soup is light and the taste is delicate and soft. Because of the different production techniques, Yuanxiao tastes rougher, softer, more chewy and has a stronger satiety than Tangyuan.