Southerners eat jiaozi differently from the Lantern Festival in the north. In the south, glutinous rice balls are filled with brown sugar and sesame seeds, and then made into dough with glutinous rice flour. Roll the dough into small balls, wrap it up, put it in the sugar stuffing, and knead it into small balls by hand, and it becomes jiaozi, which can be cooked in the pot; In the north, jiaozi kneaded brown sugar and sesame stuffing into balls, then put them into a dish filled with glutinous rice flour, sprayed with water, repeatedly rolled them, then slowly grew into jiaozi, and then boiled them in water. This is jiaozi. Details are as follows:

1, the production method is different: the Yuanxiao is rolled out and the dumplings are wrapped.

When making Yuanxiao, the stuffing will be dipped in water, then put into dry glutinous rice flour and rolled continuously, then taken out and dipped in water, and rolled repeatedly in glutinous rice flour until the size of Yuanxiao is appropriate. After shaking, the surface of Yuanxiao is fluffy and some flour particles will be attached to the surface.

The process of wrapping jiaozi is very similar to that of wrapping jiaozi. You will prepare dumpling stuffing, make glutinous rice dough, then knead the dough into strips, cut it into squares, and then press it into round dough. Finally, put the dumpling stuffing into the dough and rub it into a circle by hand. The wrapped jiaozi has a smooth surface.

2. The types of stuffing are different: Yuanxiao is vegetarian, and Tangyuan is carefully prepared.

The traditional stuffing types of Yuanxiao are: bean paste stuffing, black sesame stuffing, peanut stuffing and sweet-scented osmanthus hawthorn stuffing. Now, according to the needs of everyone's taste, we have added: mixed flavor, fruit stuffing, flower stuffing, cream flavor and so on. Although there have been many changes, one thing about Yuanxiao has remained basically unchanged, that is, it is basically vegetarian, and it is rare to see Yuanxiao with meat.

Tangyuan is different. In addition to the stuffing on the dumplings, there is also meat stuffing.

After cooking, the head is different.

Only a small amount of water is added to the glutinous rice flour of Yuanxiao, so it will absorb a lot of water after entering the pot, thus expanding a lot. However, the volume of glutinous rice balls changed little, only slightly increased. Yuanxiao is bigger than tangyuan.

It tastes different after cooking.

Only a small amount of water is added when the Lantern Festival is shaken, but many layers of glutinous rice flour are wrapped outside. Yuanxiao will absorb a lot of water during cooking, but the taste is still hard, so it will bite, and the smell of glutinous rice flour will be more prominent. Tangyuan, because there is a process of kneading noodles, and a lot of water is added in this process, the taste will be more tender and smooth, and the taste of glutinous glutinous rice will not be obvious under the dilution of water.

5. Different soups and waters

After the Lantern Festival is cooked, the loose flour on the surface will melt into the water and the clear soup will turn milky white. Dumpling skin is a good dough, which is very cohesive, so the soup will remain clear.