Thousands of miles are different from the wind, and hundreds of miles are different from customs. The north has always been used to calling it Yuanxiao, and the south called it Tangyuan. In fact, both the production process and the taste are different. The making of Lantern Festival in the north is both strange and simple. The process is: first, make the stuffing, cut it into small pieces, and then shake it in a dustpan filled with glutinous rice flour. In the meantime, water is continuously added to make the stuffing stick more and more glutinous rice flour until the size is moderate. The practice of Southern Tangyuan is to knead glutinous rice flour with water into a ball, and then mix all the stuffing ingredients and put them in a bowl for later use. When wrapping glutinous rice balls, grab a small ball of wet noodles with your hands and squeeze it into a circle. Pick a ball of stuffing with chopsticks or thin bamboo pieces and put it on the glutinous rice balls, and close the edges with your hands. The advantage of northern Yuanxiao is that it has no cracks and is big, but the disadvantage is that the stuffing is rough and hard. Jiaozi in the south is sweet and salty, with complete dishes and meat. Due to different practices, the tastes of the two are also different: after the Yuanxiao is cooked, the soup is thick and chewy; However, the soup cooked with glutinous rice balls is thin and the entrance of glutinous rice balls is smooth and tender. In addition, the shelf life of the two is also different: the shelf life of quick-frozen dumplings is generally half a year, while Yuanxiao is made of stuffing and rolled noodles, and the noodles are easy to fall off, and the shelf life is only 3 to 5 days. The way to eat Yuanxiao is also exquisite. Boiling: Don't use too much water at a time, because it is cold and the temperature of Yuanxiao is low, so it is difficult to boil the pot if you put too much water. Soak for a long time, the flour will fall off, leading to turbid soup. After the water is boiled, order cold water twice and the pot will be ready in two or three minutes. The cooked Yuanxiao should be as fluffy as cotton wool. ]