First, the differences in practice. Second, it tastes different. Third, the cooking methods are different. Fourth, regional differences. 5. Differences in storage methods.

Yuanxiao: Yuanxiao is mainly filled with stuffing. Before making, you should make the stuffing, then cut it into small pieces, put it in a box full of glutinous rice flour and shake it back and forth, roll a thick layer of glutinous rice flour on the outside of the stuffing, and then round it. Tangyuan: The making process of tangyuan is more like wrapping jiaozi. You have to make glutinous rice flour first, then wake it up, then make stuffing, and then wrap the stuffing in the dough and knead it. Yuanxiao: The skin of Yuanxiao is very dry and soft, so it tastes soft and delicious. The stuffing of Yuanxiao is hard, usually single and sweet. Like red bean paste and black sesame, they are often used as fillings for Yuanxiao. Tangyuan: In contrast, the skin of tangyuan will be stronger, because it will be chewy and tender, and the soup cooked with tangyuan will be sticky. The stuffing of glutinous rice balls is soft, and there are many choices of salty and sweet vegetarian dishes. Yuanxiao: The cooking method of Yuanxiao is not only boiling, but also frying, so the taste will be richer. Cooking Yuanxiao usually takes a long time, often taking more than 10 minutes. Tangyuan: Tangyuan can only be boiled in water, but it is easier to cook than Yuanxiao, and it can be cooked in about 3-5 minutes. Yuanxiao: Yuanxiao is usually eaten during the Lantern Festival in the north. Tangyuan: Tangyuan is generally eaten in the southern part of the Lantern Festival. Yuanxiao: Yuanxiao can't be frozen in the refrigerator, because it is easy to crack, so the shelf life of Yuanxiao is relatively short, and it is usually cooked and eaten now. Tangyuan: Tangyuan will not crack after freezing, so it will last longer.