1, tangyuan is cooked in hot water. Tangyuan can be made in about 10 minutes. When cooking, cook in water, so that the boiled dumplings are not fragile. It needs to be thawed before cooking to prevent jiaozi from sticking together. After jiaozi is cooked, you can add half a bowl of cold water before cooking, so that the cooked jiaozi will be more delicate and chewy.

2. Tangyuan, one of the representative snacks of Han nationality in China, has a long history. Tangyuan originated in the Song Dynasty, when Mingzhou (now Ningbo) began to eat a novel food, which was made of black sesame, lard and sugar. First, black sesame seeds are ground into powder, then lard and sugar are put into the mixture and kneaded into balls to make stuffing, and glutinous rice flour is used to knead into circles. When cooked, it tastes sweet and delicious. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Yuanxiao symbolizes family reunion, and eating Yuanxiao means family happiness and all the best in the New Year. There are many kinds of glutinous rice balls. According to different food cultures in China, the making methods and materials are also different. Most southern families are used to getting together to eat the traditional customs of jiaozi on the morning of the Spring Festival.